Seattle Fish Company of New Mexico

Species Name

Source

Monkfish are primarily harvested in the northern Atlantic Ocean. Harvesting occurs from Newfoundland to North Carolina in the western Atlantic, and from coastal Norway to the Mediterranean in the eastern Atlantic Ocean.

Seasonality

Monkfish is caught year-round.

Fishing Method

Monkfish is a Wild Capture Fishery with primary fishing methods being bottom trawlers and gillnets, although dredges do account for a small amount of the landings.
There is not currently any known aquaculture production.

Flavor

Known also as “the poor man’s lobster,” the Monkfish is leaner and more delicate than that of a lobster. Monkfish has a mild, slightly sweet taste.

Dietary Information

Monkfish is an excellent source of Selenium, and a good source of Niacin, Vitamin B6, and Vitamin B12.
Per 3.5 oz. (100 g) raw edible food
Calories 76
Total Fat 1.52g
Total saturated fatty acids0.34g
Carbohydrate 0g
Sugars 0g
Total dietary fiber 0g
Cholesterol 25mg
Selenium 36.5mg
Sodium 18mg
Protein 14.48g

Appearance

Cooked meat is white and very firm, similar to scallop or lobster meat. Monkfish meat is dense and does not readily flake. The meat is dense and boneless. Raw flesh is off-white to pale gray, covered by a blue-gray membrane. It is recommended to remove this membrane before cooking and consuming.

Form

Fresh Monfish is generally available in fillet of skin-on tail only form, although whole Monkfish are sometimes available.

Frozen Monkfish is most commonly found in a shatter-pack tail fillet form.

Preparation

Monkfish can be baked, broiled, fried, grilled, poached, or sautéed. Due to its dense texture Monkfish holds up well in soups and stews. Monkfish can be used as a alternative to most recipes that call for Lobster

Handling

Monkfish should be refrigerated at 30-34 degrees F. Whole fish or the skin-on tail section should be surrounded with fresh ice in a perforated pan which allows any water to drain away from the product for maximum shelf life. Never directly ice a Monkfish fillet. Filleted product should be stored in a sealed plastic container and surrounded with ice.

Sizes and Cuts

Although Monkfish can weigh up to 50 pounds, most are landed in the 10 to 20 pound range which yields a skin-on tail of 2-5 pounds.

Pricing Scale

Monkfish prices have increased in the last several years due to the strong demand from export markets in Korea and Europe.
Wild capture prices can vary significantly due to market and currency fluctuations, please contact your Seattle Fish Company of New Mexico associate for up-to-date availability, market and current pricing information.

Shelf Life

Monkfish which has been handled and stored properly should retain optimum quality for 4-5 days. Once filleted Monkfish should be use within 3-4 days to retail maximum quality.