Monkfish

Meaty. Dense. Versatile.

The Sea Devil. Poor Man’s Lobster. Sea Tenderloin.

There are certainly prettier fish in the sea. But few are as terrifyingly delicious as the monkfish.

This voracious predator lurks at the bottom of cold waters, luring prey with a modified spine hanging off its dorsal fin like a fishing pole. Tadpole-like in appearance, the monkfish boasts a massive head that comprises half its weight, complete with a gaping mouth bearing two rows of needle-like teeth.

But don’t be deterred by its frightening appearance. the late Julia Child dubbed monkfish “a cook’s delight” thanks to its lobster-like texture and versatility.

A brief history

Monkfish had long been considered a nuisance by fishermen because they were too often pulled up in the nets with more marketable fish.

Monkish existed in European fish markets since the Middle Ages, but were of no commercial value in North America until the late 20th century. They were a bycatch of the early bottom trawlers that fishermen often brought home.

Costing just a fraction of what more popular fish cost in the 1970s, monkfish was dubbed poor man’s lobster because its sweet taste and snappy texture resembled the meat of a lobster tail.

Females live to at least 13 years and grow to more than 4½ feet long. Males only live about 7 years and grow to 3 feet long.

Size

Diet

Monkfish are opportunistic feeders, eating whatever prey is most available at the time.

Monkfish have pectoral fins they use for walking and riding currents. They have a modified spine on the top of their head they use to lure their prey.

Body

Monkfish spawn from February to October. Females release egg veils that can contain more than 1 million eggs.

Spawn

Family

Monkfish live on the ocean floor, typically on sand, mud, and shell.

Habitat

Anglerfish

Monkfish, nicknamed "poor man's lobster," has a meaty texture akin to that of a lobster tail. The loin has the mild, sweet taste of a seared scallop, making the monkfish a versatile fish perfect for grilling, roasting, sauteeing, or even frying.

Monkfish are easy to prepare because they have no small bones, and also have a meaty texture, allowing them to hold up well against overcooking.

In the Kitchen

Monkfish do not have scales. They actually have 7 layers of skin, which look like a thin purplish-gray membrane. Make sure this skin is removed prior to cooking, or else it will cause the fish to curl.

alternative to lobster. cod. halibut. swordfish.

The Whole Fish

The head can be reserved and used to create a savory base for a fish stock. Many fishermen also recycle the monkfish heads to become lobster bait.

Head

The cheeks can be sautéed, lightly battered and fried, or rendered into a gelatinous sauce.

Cheeks

The backbone is perfect to add to the base of a flavorful stock.

Bones

Monkfish have meaty loins with a texture similar to lobster tail—they pair well with hearty ingredients & are adaptable to versatile cooking methods.

Loins

Known as "ankimo" in Japan, the liver is sweet and briny with a velvety texture. It can be cooked into a pâté, cured, or puréed and added to sauces.

Liver

Monkfish is one of the highest valued finfish in the Northeast.

In 2021, commercial landings of monkfish totaled 15 million pounds and were valued at $10 million.

The commercial monkfish fishery in the U.S. operates from Maine to North Carolina out to the continental margin. The monkfish fishery is managed using a days-at-sea and trip limit management system.

Fishing & Sustainability

Harvest Methods

bottom trawls, sink gillnets, and scallop dredges

Most monkfish caught in the Northern Fishery Management Area are caught by vessels using bottom-trawl gear targeting groundfish. Monkfish caught in the Southern Fishery Management Area are caught by vessels using gillnets

  • There is a limit on the amount of bycatch of other fish species allowed in the monkfish fishery.

    For instance, Monkfish fisheries sometimes incidentally catch spiny dogfish and skates, which fishermen are allowed to keep as long as they have the appropriate federal permits and comply with the regulations for these fisheries.

  • Fishermen must use gear with specific requirements that prevent them from fishing in sensitive hard bottom areas.

  • Monkfish fishermen follow a number of measures to reduce the fishery’s potential impact on protected species. For instance, in the Mid-Atlantic, management measures prohibit gillnet vessels from using large mesh (7 inches or greater) gillnets in some areas during certain times of the year to protect migrating sea turtles.

    Further, closures are timed based on projected sea surface temperatures in fishing areas, as sea turtles are known to migrate into these areas when temperatures are about 52 degrees Fahrenheit or higher

Monkfish fishermen follow a number of measures to reduce the fishery’s potential impact on protected species, as well as to ensure the environment is protected from any adverse impacts of the gear used to catch monkfish. 

Environmental Impact & Efforts

According to NOAA, the U.S. wild-caught monkfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.