From Ingredientia
Jump to: navigation, search

Monkfish and Anglerfish is a large headed, ugly fish, which is decapitated before sale. Monkfish is caught on Atlantic coasts of Europe and in the Mediterranean. Monkfish can be poached, steamed or fried.

Alternative: none, but langoustine meat comes closest to texture and flavour [1]


  1. Ramus Seafood, Monkfish [1]. Accessed 3 October 2015.

Further Reading

  • Dowell, P., Bailey, A. (1980) The Book of Ingredients, Dorling Kindersley. ISBN 0718119150.