Monkfish

Monkfish are part of the genus Lophius and are found along the coasts of the Atlantic Ocean and also in Asia. Long a favorite food staple in European cooking, the monkfish’s popularity has risen in other regions such as the United States and Japan. Its sweet yet firm meat has been described as the “poor man’s lobster.” Monkfish have one of the most unusual appearances in the animal kingdom, but are ferocious predators! They lie on the bottom of the ocean and ambush fish attracted to an antenna that’s used as bait. Once fish draw near, the monkfish strikes quickly and can swallow fish that are nearly its own size!

4 Amazing Monkfish Facts

• It’s believed that when monks asked for any unused fish at fishing markets, they were given this unappealing-looking fish that was often caught as a byproduct, for their church to eat.
• The monkfish can even adapt its color to better camouflage and blend in with its surroundings.
• It is often called “the poor man’s lobster” as it tastes like lobster but costs a fraction of the price.
• Scientists have discovered much more than fish inside the stomachs of monkfish. They’ve also found seabirds, ducks, and even otters.

Scientific Name

The monkfish belongs to the genus Lophius. The scientific name of the monkfish found off America’s Atlantic coast is Lophius americanus.

Monkfish are part of the order Lophiiformes, or anglerfish. The order has 5 suborders, 17 families, 65 genera, and 300 species. The genus Lophius contains 7 species with similar appearances that are spread across the world. While all these species are sometimes referred to as “monkfish,” other common names include goosefish, fishing frogs, sea devils, angler, all mouth, abbot, and Lotte.

7 Types of Monkfish

Monkfish can be found around the world, and there are 7 distinct species in the genus Lophius. The 7 species of monkfish are:

Evolution and Origins

The evolutionary origins of this species are uncertain due to limited fossil records for the anglerfish order Lophiiformes which the monkfish belongs to. A DNA study suggests Lophiiformes split between 130 million and 100 million years ago in the early to mid-Cretaceous period.

An extinct anglerfish species called Lophius brachysomus, a member of the same family Lophiidae as the monkfish, was described in 1835 in Italy, and its extinction can be traced back to the middle Eocene, 56 million to 33.9 million years ago.

Appearance and Behavior

Monkfish have an extremely unique appearance. Possessing extremely wide mouths and flattened bodies, as members of the anglerfish order, monkfish have evolved so that the spines on their dorsal fin function as “lures.”

They can move this spine in any direction, and a small fleshy piece on top helps move prey into an area where they can quickly strike. These bottom-dwelling fish are brown in color but have marbling that helps them blend in with the bottom of the seafloor.

Monkfish species grow to various sizes, with the angler reaching up to 127 pounds and 78.8 inches. Species in more temperate areas, such as the blackfin goosefish, are smaller and reach maximum sizes of roughly two feet in length.

Monkfish hunt by lying near the ocean floor, similar to other bottom-dwelling fish like fluke fish. However, anglerfish have a unique adaptation: an antenna on top of their heads that’s moved to attract fish who are drawn to this “bait.” This technique allows the monkfish to use incredibly little energy, as it simply waits for prey to come to it. Once prey is near, the monkfish strikes with lightning-fast speed and has a wide mouth that allows it to catch larger fish species. Its stomach can also stretch to accommodate larger prey that can exceed 50 pounds in weight.

Habitat

Monkfish are found on continental shelves, generally in waters between 65 to 3,280 feet (20 to 1,000 meters). Species of monkfish can be found off the Atlantic coasts of both North and South America, Europe, Africa‘s Atlantic coast, and from China to Japan in the Pacific.

Monkfish live in sand and sediment on the bottom of oceans. Throughout the year, their habitats will change as they migrate to spawn and find new food sources. Although monkfish is a highly valued fish in the Northeastern United States, there is still little known about its migratory patterns. A 2018 survey hypothesized that monkfish migrated to deeper water during the summer to avoid warmer water temperatures.

Diet

The primary prey of monkfish changes with age. As larvae, they eat plankton, while juveniles feed on crustaceans and small fish. Once fully grown, monkfish feed predominantly on larger fish. However, monkfish have been discovered with seabirds (such as the Little Auk in Massachusetts) and even sea otters in their stomachs!

Predators and Threats

As monkfish grow older, they face few predators; however, sharks, swordfish, and even skate fish will prey on monkfish when provided the opportunity.

People in many countries in Europe, Asia, and the United States eat monkfish, and its meat has been described as the “poor man’s lobster.” The liver of the monkfish, which is known as ankimo, is a delicacy in Japanese cuisine.

Population and Conservation

Monkfish is rated as “sustainably managed” in the United States, but populations face threats in other regions of the world.

The National Oceanic and Atmospheric Administration’s most recent assessment of monkfish (American angler) biomass stands at about 197,280 metric tons. The species has been classified as Not Overfished, and quotas have actually been raised to encourage more fishing of monkfish as its fishery has been sustainably managed. However, the devil anglerfish — which lives off the coast of South Africa and Namibia — has been classified as Near Threatened by the IUCN.

Monkfish Cooking and Fishing

Monkfish is an important fishery in both the United States and Europe. While there’s limited recreational fishing of the species, government agencies manage quotas. In recent years, the U.S. limit for monkfish has been raised to encourage fishermen to catch more of the species, as its stocks appear to be well-managed. The fish is caught through both trawling and gillnet gear.

Monkfish has long been a staple in French cuisine, but has seen increased popularity in America. While monkfish have large heads, it’s the tail (and liver) that is edible and sold at fish markets. Monkfish tails generally weigh between one and four pounds of dense meat, lacking any bones.

The meat of monkfish is often compared to lobster because it has a slightly sweet character and a similarly firm texture. However, monkfish often costs much less than lobster. At Northeastern fish markets, monkfish tails will often cost $7 per pound vs. $10 or more for lobsters. This has led to monkfish being called “the poor man’s lobster.”

Many recipes call for monkfish to replace lobster. The dish is typically baked and then has added ingredients such as butter and lemon to provide additional flavor to the dish.

Monkfish is adaptable and is also used in a variety of soups and other preparations.