Monkfish is one of the strangest-looking fish in the sea and one of the most prized in the kitchen. Chefs love its firm, boneless tail, and in Portugal, Spain and France it is the star of rice dishes, stews and skewers.
What is monkfish?
Monkfish are anglerfish of the genus Lophius. They live on the seabed and have a huge head and mouth with a lure on top, which they use to attract prey. Almost all the edible meat is in the tail, which is why monkfish is usually sold as tails, fillets or chunks rather than whole. Commercial species include European anglerfish, Cape monkfish (Lophius vomerinus) from South Africa and Namibia, and yellow goosefish (Lophius litulon) from the North Pacific.
What does monkfish taste like?
Monkfish has a mild, slightly sweet taste and a dense, meaty texture that does not flake like cod or hake. It is often called "poor man's lobster" because the texture of the cooked tail is close to lobster. It holds together in stews, on the barbecue and on skewers.
How to prepare a monkfish tail
- Remove the skin if it is still on.
- Peel off the thin grey membrane that covers the flesh. If you leave it, it shrinks during cooking and makes the fish curl and turn tough.
- Cut along both sides of the central bone to take off two fillets, or cook the tail on the bone for more flavour.
- Pat dry before cooking.
How to cook monkfish
Roast monkfish tail
Season the tail, sear it in a hot pan on all sides, then roast it at about 200 °C for 10–15 minutes, depending on thickness. Wrapping it in Parma ham or bacon before roasting keeps it moist.
Monkfish on the grill or barbecue
Cut the fillets into large chunks and thread them onto skewers with peppers and onion. Because the flesh is firm, monkfish is one of the few fish that grills well on skewers without breaking.
Monkfish rice and curries
Portuguese arroz de tamboril and Spanish seafood rice use monkfish chunks cooked in a tomato-rich broth. Monkfish also works in curries, because it stays in pieces when simmered.
Monkfish cheeks and liver
Monkfish cheeks are small, round and tender, excellent pan-fried in butter. Monkfish liver is rich and creamy; in Japan it is steamed as ankimo, and in France it is served like a terrine.
Frozen monkfish
Monkfish freezes very well thanks to its firm texture. Thaw it slowly in the fridge and dry it well before cooking, because frozen fish releases water.
Buying monkfish wholesale
Gialmar supplies frozen monkfish whole, as fillets and as chunks, held in stock in Portugal for year-round orders. See also our hake guide.
Frequently asked questions
What does monkfish taste like?
Mild and slightly sweet, with a firm, meaty texture often compared to lobster.
Why does monkfish shrink when cooked?
Usually because the thin grey membrane was left on. Remove it before cooking.
Can you eat monkfish liver?
Yes. It is a delicacy in Japan (ankimo) and France, with a rich, creamy texture.
Related guides
- Hake fish: what it is, which fillets to buy and how to cook hake
- Sea bream vs sea bass: differences, taste and how to cook them
- Frozen squid and octopus: how to buy, thaw and cook them
- IFS Food certified seafood suppliers: what buyers should check
- Buying fish at Portugal's fishing ports
- MSC fish: what MSC certification means and how chain of custody works