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.

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

Seafood Guide