Monkfish
Lophius americanus
Also known as Goosefish, Monktails, Angler, Fishing frog, Allmouth, Molligut, Abbot, Sea-devil, Lotte
Culinary Profile
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. If left on, the membrane will shrink, and the meat will curl and become tough.
Low in sodium; a good source of niacin, vitamins B6 and B12, and potassium; and a very good source of protein, phosphorus, and selenium.
Gastronomic Specifications
Biology & Habitat
Appearance
Monkfish have mottled dark brown to olive-green skin on top and whitish skin underneath. They are described as tadpole-like in appearance, with a body that is mostly a broad head with a large mouth and a narrow, tapering body.
Biology
Males and females are able to reproduce when they reach about 14 inches and 16 inches long, respectively. Monkfish spawn from February to October. Females release large egg veils that can contain more than 1 million eggs. These egg veils float near the surface along with the prevailing currents for 1 to 3 weeks (depending on temperature) until the veil disintegrates and the larvae hatch.
Where They Live
Range Monkfish are found in the Northwest Atlantic Ocean from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina. They can tolerate a wide range of temperatures and depths, from inshore waters down to nearly 3,000 feet. Monkfish migrate seasonally to spawn and feed. Habitat Monkfish live on the ocean floor, typically on sand, mud, and shell habitats .
How to Buy & Source
Availability
Year-round, with peaks in the late fall and spring.
Source
U.S. wild-caught from Maine to North Carolina.
Commercial Fishery & Harvest
Commercial fishery: In 2024, commercial landings of monkfish totaled 13 million pounds and were valued at $9 million, according to the NOAA Fisheries commercial fishing landings database . Monkfish is one of the highest valued finfish in the Northeast. Almost all of the monkfish for sale in the United States comes from U.S. fisheries. Gear types, habitat impacts, and bycatch: Fishermen harvest monkfish using bottom trawls, sink gillnets, and scallop dredges. Most monkfish caught in the Northern Fishery Management Area are caught by vessels using bottom-trawl gear targeting groundfish. Most monkfish caught in the Southern Fishery Management area are caught by vessels using gillnets.
Nutritional Benchmarking Across 106 Species
Where Monkfish ranks against the rest of the catalogue on each of USDA FoodData Central's per-100 g nutrient measures.
| Nutrient | Value | Rank | Percentile |
|---|---|---|---|
| Selenium | 36.5 µg | 32 / 106 | 70% |
| Phosphorus | 200 mg | 66 / 111 | 41% |
| Zinc | 0.41 mg | 80 / 111 | 28% |
| Iron | 0.32 mg | 87 / 111 | 22% |
| Protein | 14.48 g | 95 / 111 | 14% |
| Vitamin B12 | 0.9 µg | 98 / 106 | 8% |
Other New England/Mid-Atlantic Fisheries
Sustainable species managed out of the same regional fishery council as Monkfish.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Blacktip Shark
Carcharhinus limbatus
Sweet, meaty taste.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Atlantic Common Thresher Shark
Alopias vulpinus
Mild flavor.
Atlantic Herring
Clupea harengus
Small fresh herring have a more delicate flavor, while larger herring have a fuller, oilier flavor.
Atlantic Mackerel
Scomber scombrus
Mackerel has a rich, pronounced flavor. For a milder flavor, cut out the outer bands of dark meat along the midline.
Atlantic Mahi Mahi
Coryphaena hippurus
Mahi mahi has a sweet, mild flavor. For a milder flavor, trim away darker portions of the meat.
Atlantic Sharpnose Shark
Rhizoprionodon terraenovae
Reported to be quite tasty.
Atlantic Skipjack Tuna
Katsuwonus pelamis
Skipjack tuna has the most pronounced taste of all of the tropical tunas.
Atlantic Spiny Dogfish
Squalus acanthias
Mild and sweet.
Similar by Flavour: Other Mild-Tasting Species
If you enjoy the mild flavour profile of Monkfish, these other species in the catalogue will feel familiar on the palate.
Acadian Redfish
Sebastes fasciatus
Mild and slightly sweet. Redfish can be used as a substitute for haddock and similar fish.
Alaska Pollock
Gadus chalcogrammus
Pollock has mild-tasting flesh and is similar to other white fish like cod or haddock.
American Lobster
Homarus americanus
Mild and sweet.
Arrowtooth Flounder
Atheresthes stomias
Mild, sweet flavor.
Atlantic Bigeye Tuna
Thunnus obesus
Bigeye tuna has a mild, meaty flavor, with a higher fat content than yellowfintuna. Sashimi lovers prefer it.
Atlantic Cod
Gadus morhua
Atlantic cod has a mild clean flavor. It is sweeter than Pacific cod.
Frequently Asked Questions
How does Monkfish reproduce?
Males and females are able to reproduce when they reach about 14 inches and 16 inches long, respectively. Monkfish spawn from February to October. Females release large egg veils that can contain more than 1 million eggs. These egg veils float near the surface along with the prevailing currents for 1 to 3 weeks (depending on temperature) until the veil disintegrates and the larvae hatch.
Who manages the Monkfish fishery?
NOAA Fisheries and the New England and Mid-Atlantic Fishery Management Councils manage the monkfish fishery. The New England Fishery Management Council has the lead for developing measures in the monkfish fishery management plan. Managed under the Monkfish Fishery Management Plan : The monkfish fishery in U.S.
What is the texture of Monkfish meat?
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. If left on, the membrane will shrink, and the meat will curl and become tough.
Where is Monkfish found?
Range Monkfish are found in the Northwest Atlantic Ocean from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina. They can tolerate a wide range of temperatures and depths, from inshore waters down to nearly 3,000 feet. Monkfish migrate seasonally to spawn and feed. Habitat Monkfish live on the ocean floor, typically on sand, mud, and shell habitats .
Sustainability Story
U.S. wild-caught monkfish is a smart seafood choice because it is sustainably managed and responsibly harvested under U.S. regulations.
Stock Structure
There are two stocks of monkfish: Gulf of Maine/Northern Georges Bank and Southern Georges Bank/Mid-Atlantic: The Gulf of Maine/Northern Georges Bank stock does not have a stock assessment that provides information about the overfishing and overfished status.
Population
The population level is unknown and management measures are in place.
Fishing Rate
Overfishing status is unknown, but catch is at recommended level.
Habitat Impacts
Area closures and gear restrictions protect habitat affected by some kinds of trawl gear.
Bycatch
Regulations limit possession of bycatch species and require modified fishing gear to reduce bycatch.
Management
NOAA Fisheries and the New England and Mid-Atlantic Fishery Management Councils manage the monkfish fishery. The New England Fishery Management Council has the lead for developing measures in the monkfish fishery management plan. Managed under the Monkfish Fishery Management Plan : The monkfish fishery in U.S.
Data Source: NOAA Fisheries
Nutritional Profile
per 100 g raw edible portion · 17 values
Energy
Macronutrients
Vitamins
Minerals
Source: USDA FoodData Central (SR Legacy). %DV is percent of 2,000-kcal daily value for adults.
calendar_month Harvest Season
Frozen available year-round.