Monkfish

Lophius americanus

Also Known As

Goosefish, Monktails, Angler, Fishing frog, Allmouth, Molligut, Abbot, Sea-devil, Lotte

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

Availability	Year-round, with peaks in the late fall and spring.
Source	U.S. wild-caught from Maine to North Carolina.
Taste	Mild.
Texture	The tail meat is firm, dense, and relatively boneless. The meat is not flaky and has a texture similar to lobster meat. Raw monkfish is covered with a blue-gray membrane, which should be removed before cooking. If left on, the membrane will shrink, and the meat will curl and become tough.
Color
Health Benefits	Low in sodium; a good source of niacin, vitamins B6 and B12, and potassium; and a very good source of protein, phosphorus, and selenium.