MONKFISH
Also known as: Goosefish, Angler, Fishing Frog, Allmouth, Monktails, Molligut, Abbot, Sea-devil, Lotte, Headfish
Lophius americanus
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Braun's Seafood
Availability
Year round, with peaks in the late fall and spring.
taste/Texture
Mild. 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.
source
U.S. wild-caught from Maine to North Carolina.
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.
