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Other Names: Goosefish, American angler


Monkfish has a mild taste and texture similar to lobster to the extent that they are sometimes called “the poor man’s lobster.” Fishermen tend to remove monkfish tail meat and livers to sell, discarding the rest.


Culinary Composition

  • Flavor: Sweet
  • Texture: Firm
  • Oil: High


Cooking Methods

  • Bake
  • Broil
  • Fry
  • Grill
  • Poach
  • Saute

Fresh Monkfish

  • Wild-caught from USA

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