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A monkfish is a large, frightful looking fish that goes by many names. The only edible parts of the monkfish are the liver and the tail. The liver is often served in Japanese restaurants as Ankimo, a type of sushi. The meat of the tail is firm, sweet, low in fat, and frequently compared to lobster. Monkfish are probably best known as angler fish, but they're also called lotte, bellyfish, frogfish, sea devil, stargazer, bulldog, and goosefish. This large-mouthed fish lurks half buried on the sea floor and catches shellfish, the mainstay of its diet, by luring them with a long, twitching filament. We also learned that the
scientific name for monkfish is Lophius piscatorius (Lophius americanus in the U.S.). They live on sand, shell, and gravel sea bottoms in the North Atlantic and adjacent seas, ranging as far south as Cape Hatteras, North Carolina, and as far north as the Gulf of Maine. And yes, they are ugly. Still, ugly or not, the Pan-Roasted Monkfish With Mushrooms and Scallions sounds delicious.
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