Fish
Head
Monkfish head yields cheeks, collar meat and stock. Not a boneless convenience cut, but high flavour. Clean gills if bitter, simmer or roast with aromatics, pick meat carefully. Central to many coastal broths. Rest after high heat so juices redistribute before carving or plating.
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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 4.43 g
- Saturated Fat 1.04 g
- Trans Fat 0 g
- Monounsaturated Fat 1.88 g
- Polyunsaturated Fat 1.96 g
- Cholesterol 54.3 mg
- Sodium 75.5 mg
- Salt 0.19 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 16.7 g
- Water 75.7 g
- Energy 111 kcal
- Water 75.7 g
- Protein 16.7 g
- Fat 4.43 g
- Saturated Fat 1.04 g
- Monounsaturated Fat 1.88 g
- Polyunsaturated Fat 1.96 g
- Omega-3 0.78 g
- Vitamins 40.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.1 mg
- Vitamin B2 — Riboflavin 0.15 mg
- Vitamin B3 — Niacin 3.99 mg
- Vitamin B5 — Pantothenic Acid 0.69 mg
- Vitamin B6 0.39 mg
- Vitamin B7 — Biotin 2.9 µg
- Vitamin B9 — Folate 11.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.4 µg
- Vitamin E 0.56 mg
- Vitamin K 0.5 µg
- Minerals 381 mg
- Major Minerals 380 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.19 g
- Cholesterol 54.3 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.1 · vitamin-b2-riboflavin: 0.15 · vitamin-b3-niacin: 3.99 · vitamin-b5-pantothenic-acid: 0.69 · vitamin-b6: 0.39 · vitamin-b7-biotin: 2.9 · vitamin-b9-folate: 11.5 · vitamin-d: 1.4 · vitamin-e: 0.56 · vitamin-k: 0.5 ·
Minerals
Heads mix lean meat, collagen, and small fat deposits—great for stock more than pure macros.
History
Coastal fisheries and markets sold monkfish whole and in pieces long before industrial freezing, including named head portions.
Coastal fisheries and markets sold monkfish whole and in pieces long before industrial freezing, including named head portions.
Coastal fisheries and markets sold monkfish whole and in pieces long before industrial freezing, including named head portions.