Monkfish, purchasing and cooking

Sea fish lovers will never refuse monkfish.

This fish is unusual, but very tasty. It's also called the anglerfish. It has dense, meaty flesh, a flattened head, and a body tapering toward the tail. Apart from the spine, it has no bones. Its entire mouth is studded with large, sharp teeth. Overall, it's quite a frightening sight.

Where is it sold?

Monkfish is available year-round. In coastal towns, it can be found at markets, and elsewhere, in large supermarkets.

Monkfish is usually sold without head and skin, more often in the form of fillets.

In some countries, monkfish liver is considered a great delicacy, so it is not removed, but sold together with the fillet or separately.

How to cook monkfish?

Because monkfish flesh is dense, it's ideal for pan-frying, grilling, and using in raw fish appetizers. For the latter, the fish is first marinated in lemon or lime juice.

Before frying or grilling, monkfish flesh should be thoroughly seasoned with black and red pepper, sesame seeds and soy sauce.