Monkfish
Lophius americanus
Managed by: NOAA Fisheries
Regions
New England/Mid-AtlanticSoutheast
Protected status
None
Also known as
GoosefishMonktailsAnglerFishing frogAllmouthMolligutAbbotSea-devilLotte
Seafood Profile
Powered by NOAA FishWatch data. Availability and detail varies by species.
NOAA FishWatch
Population
The population level is unknown and management measures are in place.
Fishing rate
Overfishing status is unknown, but catch is at recommended level.
Bycatch
Regulations limit possession of bycatch species and require modified fishing gear to reduce bycatch.
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.
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.
Sources
Managed by: NOAA Fisheries
Image credit: NOAA Fisheries/Jack Hornady