
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.
Facts
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. |
Health & Nutrition
Nutrition facts |
|
Serving weight | 100 g (raw) |
Amount per serving | |
Calories | 76 |
Protein | 14.48 g |
Fat, total | 1.52 g |
Saturated fatty acids, total | 0.34 g |
Carbohydrate | 0 g |
Sugars, total | 0 g |
Fiber, total dietary | 0 g |
Cholesterol | 25 mg |
Selenium | 36.5 mcg |
Sodium | 18 mg |