The monkfish (Lophius americanus) is a strange-looking fish. Diverse Lophiidaeanglerfish species inhabit the North Atlantic and Pacific Oceans, from the northern Gulf of St. Lawrence to Cape Hatteras, North Carolina. Monkfish are found in both the North and Mediterranean Seas.
It is claimed that monks would approach fishmongers and beg for whatever unused fish they may have. During those days, the monkfish was considered a byproduct, and the fishmongers were kind enough to give it away to the monks. As a consequence, it was given the moniker monkfish. The monkfish is often referred to an ‘allmouth’ fish since it spends 90% of its time in its enormous head, with most of its body devoted to its mouth. Monkfish, on the other hand, are not toxic. Monkfish come to the surface to chase big birds such as puffins, grebes, cormorants, and loons, which they catch in their nets.
Monkfish flesh is referred to as “poor man’s lobster” because of its low cost. It has a somewhat sweet flavor and a firm texture that is comparable to that of apricots. These delicacies are also included in a variety of soups and other seafood dishes as well. The yellow goosefish, which can be found off the coasts of Japan, China, and Korea, is served as a popular high-end dish in the Japanese culinary world.
Humans consume monkfish because the flesh has a unique flavor that appeals to them. Monkfish is a common ingredient in French cuisine. The tail and liver meat are also edible and are available for purchase in marketplaces. Throughout the United States and Europe, monkfish cookery and fishing are considered to be significant delicacies. This fish is ideally served with a glass of white wine. However, when the meat cooks, it shrinks as it loses its moisture content. Their spiny head, on the other hand, is not eaten by humans.