Fish

Anglerfish

A tier

Anglerfish is the broad market and folk name for the lophiid monkfishes sold as tail meat—named for the lure that dangles from the snout. In kitchens the word usually means the same dense, lobster-like muscle cooks prize for roasting and stewing, whether the fish is European or American stock. Flavour is clean and faintly sweet; texture is uniform and forgiving under heat. Use the name when buying whole tails, cheeks, or liver from mixed landings. Grill thick steaks, cube for skewers, or braise in red wine and stock. Because “anglerfish” can cover more than one species, judge by firmness, colour, and smell rather than the label alone; dull, waterlogged meat is a reject.