Often called “the poor man’s lobster,” monkfish is prized for its tight, meaty white flesh and flavor that is similar in texture to lobster without any hint of fishiness. It is versatile and easy to prepare using almost any cooking method, and is especially well-suited for grilling.

Monkfish are for Sale throughout the North Atlantic, they are primarily harvested in the Northeast and Mediterranean Sea. They have a tendency to walk along the ocean floor rather than swim, and are voracious feeders. They are scooped up by trawlers or gillnetter pursuing groundfish species such as cod, hake, haddock, flounder, and redfish. They also are targeted for their stomachs and livers, which are popular in Japan where they are served as temaki (hand rolls) or nigiri sushi.

This week we’re offering monkfish fillets that are a beautiful, buttery yellow-white and have a mild, sweet flavor with a firm and lean texture. It is an excellent choice for grilling or for making a cross cut steak. It also holds up very well in chowders and fish stews.

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Vessels that have a monkfish day-at-sea may possess and land both tails and whole monkfish, but the total allowable catch (TAC) for the fishery is calculated based on the prorated combination of tail weight and whole fish weight, which is equal to 2.91 times tail weight multiplied by the vessel’s total trip limit. In addition, vessels may possess and land monkfish livers up to 10% of the total tail weight per trip.