Monkfish
Lophius americanus
Common Names: Monkfish, Angel Fish
AVAILABILITY Frozen Fresh
SEASONAL AVAILABILITY
Year Round Availability
CATCH and COUNTRY of ORIGIN
Dredge, Gillnet, Trawl; USA
SIZING
Whole Fish
Hand Carved Half Side Fillets
Cut to Size Portions
FLAVOR PROFILE
Mild, sweet, fresh flavor with firm texture and large flake. Low fat content. Raw fish has a white center with a red/purple “skin” much like silverskin on beef. cooked the outer flesh turns bright red with a white center.
COOKING TECHNIQUES
Grilling, Roasting, Broiling, Pan Searing, Frying, Steaming, Poaching, Braising.
PRODUCT INFO
The raw flesh is off-white to pale gray, covered with a blue-gray membrane; cooked meat is white. With headless monkfish, blood is a sign of a
recently caught fish. It doesn’t flake readily and is firm like scallop or lobster meat.
