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.