Also known as: Goosefish, Angler, Fishing Frog, Allmouth, Molligut, Abbot, Sea-devil, Lotte
Year round, with peaks in the late fall and spring
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
U.S. wild-caught from Maine to North Carolina
Low in sodium; a good source of niacin, vitamins B6 and B12, and potassium; and a very good source of protein, phosphorus, and selenium.