A Guide to Buying Cooking and Storing Monkfish
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Facts: The Anglerfish
The fir eats / Diana Chistruga
Monkfish have small eyes rows of fangs and large heads and mouths. The tail is the only edible part of this fish. When filleted the meat is bright white and the texture and mouthfeel are often compared to that of a cooked lobster.
Anglerfish are deep-sea bottom dwellers that are mainly caught in the North Atlantic Ocean from the coast of Norway to the Mediterranean Sea. Instead of swimming they use their fins to "walk" across the ocean floor and search for prey. They are voracious eaters and will eat almost anything that swims nearby.
