Fish
Monkfish
Monkfish (anglerfish, mainly Lophius piscatorius and L. americanus) is a bottom-dwelling fish sold almost entirely as the dense, boneless tail—nicknamed “poor man’s lobster” for its firm, sweet meat that stays moist under heat. The huge head and liver are valued in some European markets; most retail packs are skinned tail fillets or medallions. Texture is meaty and uniform, without fine flakes of cod. Roast, pan-sear, grill, or stew in robust sauces; the tail holds skewers and stews without shredding. French and Spanish cookery celebrate liver (foie de lotte) and whole tail roasts. Fresh tail should be pearly and springy, not grey or watery. Membrane and dark skin must be trimmed carefully—left on, they shrink and toughen the surface.
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A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 5.27 g
- Saturated Fat 0.97 g
- Trans Fat 0 g
- Monounsaturated Fat 1.95 g
- Polyunsaturated Fat 1.85 g
- Cholesterol 59 mg
- Sodium 85.6 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18.7 g
- Water 67.5 g
- Energy 135 kcal
- Water 67.5 g
- Protein 18.7 g
- Animal Protein 17.7 g
- Fat 5.27 g
- Saturated Fat 0.97 g
- Monounsaturated Fat 1.95 g
- Polyunsaturated Fat 1.85 g
- Vitamins 46.8 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 4.04 mg
- Vitamin B6 0.4 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.6 µg
- Vitamin B12 — Cobalamin 2.4 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.57 mg
- Vitamin K 0.5 µg
- Minerals 344 mg
- Major Minerals 284 mg
- Trace Minerals 60.8 mg
- Salt 0.19 g
- Sodium Chloride 0.19 g
- Cholesterol 59 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 2.4 · vitamin-a: 20 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 4.04 · vitamin-b5-pantothenic-acid: 0.7 · vitamin-b6: 0.4 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.6 · vitamin-d: 1.4 · vitamin-e: 0.57 · vitamin-k: 0.5 ·
Minerals
Sodium: 85.56 · Potassium: 159 · Calcium: 39 · Iron: 1.4 · Zinc: 0.4 · Iodine: 59 ·
Fish flesh is lean to oily depending on species; marine omega-3s rise in fatty fish.
History
Coastal and river fishing for monkfish and related species supplied essential protein long before agriculture spread globally.
Salting, drying, smoking, and fermenting extended the shelf life of monkfish and enabled long-distance trade.
Ice preservation and railway transport brought fresh monkfish to inland cities beyond fishing ports.
Industrial freezing, aquaculture, and global logistics made monkfish widely available in international markets.