Monkfish isn’t winning any beauty contest as far as its appearance goes, but when it comes to versatility and sustainability, it’s right up there with the best of them. So, what is Monkfish? Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It’s known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth. Monkfish is a versatile, mild flavored, and sustainable protein option preferred by many chefs across the world. Monkfish stocks are healthy, meaning the species is not overfished, making them a great choice for customers and the fishery. When you purchase monkfish you are not only supporting healthy food systems, you are also having a direct positive impact on Maine fishermen and coastal communities. A portion of the sales from the monkfish we are selling will go to support food insecure Mainers through theMaine Coast Fishermen’s Association’sFishermen Feeding Mainers program.
The monkfish we’re offering was caught by a fisherman named Rob Tetrault, who fishes out of Portland on his boat F/V Robert Michael. Rob’s vessel is “small” at slightly over 40’, by comparison to many of the corporate owned fleets, like those highlighted in “Cod is Dead” in the Netflix original series “Rotten” (well worth watching). We are working hard, in collaboration with partners like theIsland Institute,Maine Coast Fishermen’s AssociationandGulf of Maine Sashimi(who cut and processed this fish for us) to build the Maine fishing industry back up based on sustainable practices that support local fishermen, their families and their communities.
As far as fish go, it’s possible that monkfish is the ugliest ever to swim in the Atlantic. BUT it’s also delicious, sustainable, and was one of Julia Child’s most favorite fish. And really, who can argue with Julia on anything?! In 1980, with the launch of her latest cookbook Julia Child wrote, “Monkfish is a good resource in these days of inflation and scarcity. What you buy is thick, firm, snowy-white fillets, chunky things you halve or cut into steaks. Monkfish is a cook's delight because it's so adaptable; its firm texture suits it to dishes like bouillabaisse, and its mild flavor can be stepped up with marinades and sauce." Noted occasionally as being the “poor man’s lobster”. It’s a firm fish, usually cut as loins or medallions and is easy to prepare. Many things have changed since 1980, but not the quality of this fish!
In addition to Julia’s ringing endorsem*nt, fun facts about monkfish abound. They travel by slowly swimming or by using the sturdy base of their pectoral fins to walk. They are described as being “tadpole-like in appearance, with a body that is mostly a broad head with a large mouth and a narrow, tapering body.” Or, put another way, UGLY. Regardless of their looks, they are tasty and not subject to any overfishing, which makes them a great sustainable protein option and more affordable lobster substitute. Not to mention, while it’s their tails that are eaten, their heads can be used as bait by lobster fishermen, so the entire fish is put to use.
So, from all of our partners and the fishermen we buy from, thank you! And from us to Julia, thank you for being a champion of this tasty but ugly fish! Buy monkfish, here.
FAQs
Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It's known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth.
Why is monkfish so cheap? ›
In the United States, monkfish is considered an underutilized species, although fishermen have always been able to count on it for a reasonable market. Europeans love it (so much so that they depleted their own stocks) and call it the “poor man's lobster.” In Asia, the stomachs and livers are a delicacy.
What does monkfish lobster taste like? ›
Monkfish, also known as Stargazer in Australia, is affectionately known as “poor man's lobster” because the flesh resembles lobster meat – only much more economical. The cooked meat of a monkfish has a similarly meaty and succulent texture, with a sweet and clean flavour that's not fishy at all.
Is monkfish more expensive than lobster? ›
You can barely tell the difference, except, Monkfish is a lot less expensive. Like lobster, it is the tail of the Monkfish that is eaten, and the texture and flavor of the tail is very similar to lobster tail. But, do not look up the fish, it is downright scary!
Why is monkfish unhealthy? ›
What Are the Cons of Monkfish for Your Health? Monkfish have low levels of mercury in their meat. While the amount of mercury is not considered harmful to humans, high consumption of mercury can pose some health risks. Monkfish also has lower omega-3 fatty acid content compared to other types of fish.
What fish is considered the poor man's lobster? ›
Why do they call monkfish the poor mans lobster? Monkfish has the consistency and taste of lobster if prepared correctly. (Incidentally both cod and haddock can be prepared in the same way and also may be called Poor Man's Lobster).
Is monkfish good or bad for you? ›
IS MONKFISH GOOD FOR YOU? Low in fat and calories, monkfish is also packed with beneficial minerals, protein and vitamins. A good source of selenium, a powerful antioxidant that's good for heart and thyroid health and boosts the immune system, monkfish is also full of brain-boosting vitamins B6 and B12.
Is monkfish a FDA warning? ›
FDA is warning consumers not to buy or eat imported fish labeled as monkfish, which actually may be puffer fish, containing a potentially deadly toxin called tetrodotoxin. Eating puffer fish that contain this potent toxin can result in serious illness or death.
Why is monkfish liver controversial? ›
Consumed as a winter delicacy in Japan, where it's known as ankimo, monkfish liver is becoming increasingly popular in sushi bars all year round. Originally prized by fisherman, who couldn't afford to discard any part of their catch, monkfish liver has become controversial due to the overfishing of monkfish stocks.
Why is my monkfish chewy? ›
Your monkfish may be chewy or rubbery due to overcooking. The coveted meaty texture of this fish is specifically a bit more fickle to deal with than other fish. Much like an overcooked steak, this fish can become texturally unfavorable as it cooks for longer than required.
This is not only because its veiny appearance is unappetizing to the eyes, but because these membranes will shrink around your fish. It will curl up and turn rubbery, making it hard to cook. And as lean meat, monkfish would dry out if overcooked in heat.
What is the tastiest lobster? ›
While warm water lobsters have their own unique qualities and are enjoyed by locals in various regions, Maine lobsters remain unrivaled in their size, meatiness, and flavor. Their cold-water environment gives them a distinctive taste and texture that has made them a beloved delicacy around the world.
What do Americans call monkfish? ›
monkfish in British English
(ˈmʌŋkˌfɪʃ ) nounWord forms: plural -fish or -fishes. 1. Also called (US): goosefish.
What is a cheaper alternative to monkfish? ›
Cod: Cod is a popular white fish that has a mild, delicate flavor and a firm texture. It is a good substitute for monkfish in recipes that call for a mild-flavored fish. Halibut: Halibut is a firm, meaty fish with a mild, sweet flavor. It is a good substitute for monkfish in recipes that require a firm-textured fish.
Why is monkfish a delicacy? ›
The tail is prized for its tenderness and mild flavor, and is the part of the fish most commonly sold. There is flavorful meat located in the cheeks, as well, but this cut is not commonly harvested in America. The meat is firm, lean, and white, light gray, or light pink in color, firm.
What is the new name for monkfish? ›
Goosefishes, sometimes called anglers or monkfishes, are a family, the Lophiidae, of marine ray-finned fishes belonging to the order Lophiiformes, the anglerfishes. These fishes are found in all the world's oceans except for the Antarctic Ocean.
What is poor man's lobster made from? ›
Today we're making Poor Man's Lobster that is so easy and affordable. Lots of people like to use halibut for this dish, but cod works just as well, and that's what we'll be cooking up today. You can use any white fish that has enough texture and size that you can easily cut it into 1″ x 1″ chunks.
Why is monkfish not kosher? ›
Monkfish are not kosher, because they do not have scales. In order for a fish to be classed as kosher it must have both fins and scales (see Leviticus 11:9). It is interesting to note that many monkfish are bottom-feeders.
