Monkfish

Lophius americanus

 

The Monkfish, also known as the Goosefish, Anglerfish and Poor Man’s Lobster, is one of the ugliest creatures in the sea. It is mostly head, and its mouth is about as large as the fish is long, allowing it to devour prey close to its own size.

 

A misconception about this fish is that it is related to the shark. Although it does have a skeleton of cartilage, this is not true, as it does have scales. This modified skeleton includes a modified backbone, called an “esca.” The fish has a natural fishing lure attached to its tail. The fish is able to arch its back and wiggle this lure over its large mouth to attract prey, hence the name “Anglerfish.” It is also known as “Poor Man’s Lobster,” as the tail meat is very reminiscent of Lobster meat.

 

There really wasn’t much of a commercial industry for Monkfish in the United States until the late 1960’s and early 1970’s. The Europeans have a species of Monkfish that is native to the Shetland Islands that has been popular in Europe for years. Due to over fishing, they turned to the species that we have in the United States, that ranges from the Gulf of St. Lawrence to Cape Hatteras, North Carolina. Sometimes, Monkfish will venture into the Chesapeake Bay.

 

On the other side of the globe, the Monkfish liver is a very prized commodity with the Asians (The Europeans and Americans eat the tail, which, other than the liver is the only edible part of the fish). In Japan, the Liver, called “Ankimo” is used to make sashimi.

 

Monkfish are bottom dwelling scavengers, often living at depths of 2300 ft. They have also been know to catch aquatic birds at the surface. Females are slightly larger than males, and live a few more years, but they average a life span of about 9-12 years, during which time they grow to just over 3 feet in length.

 

Since the late 1980’s Monkfish has gained a lot of popularity on the United States. A few years ago, it really was a bargain fish, but with the high demand, the price has risen dramatically through the years. One popular application is “Braised Monkfish Osso Bucco.”

Gary's Source:  Maine

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