Overview

Monkfish is the common English name for several species of anglerfish in the genus Lophius, primarily Lophius piscatorius in the northeast Atlantic and Lophius americanus in the northwest Atlantic. The fish is known for its large, flattened head and wide mouth, but only the tail is typically sold as food. The flesh is firm, lean, and mild, with a texture often compared to lobster or scallops.

Origin and history

Monkfish has been fished commercially in the North Atlantic for decades, though it was historically considered a bycatch species and discarded or used for bait in many fisheries [1]. Its rise in culinary popularity began in the 1970s and 1980s, particularly in France and the United States, as overfishing of more traditional whitefish species made monkfish a viable alternative. The name “monkfish” is sometimes linked to the medieval European sea monster called the “sea monk,” though the connection is etymologically uncertain [1]. In Korean cuisine, monkfish (agujjim or agu) has a longer documented history as a regional specialty in the coastal cities of Masan and Mokpo [3].

Varieties and aliases

  • Lophius piscatorius (northeast Atlantic monkfish)
  • Lophius americanus (northwest Atlantic monkfish, also called goosefish)
  • Squatina species (angelshark, sometimes called monkfish in some regions, though not taxonomically related)
  • Agu (Korean: 아구) — the Korean name for monkfish, used in dishes like agujjim and maeuntang
  • Lotte (French common name)
  • Rape (Italian common name)

Culinary uses

Monkfish tail is the only commercially significant cut. The flesh is dense and holds together well in cooking, making it suitable for grilling, roasting, poaching, and stewing. It is commonly used in French cuisine for lotte à l’américaine (monkfish in tomato-wine sauce) and in Mediterranean preparations with olive oil, garlic, and herbs [1]. In Korean cuisine, monkfish is central to agujjim (spicy steamed monkfish with bean sprouts and minari), a specialty of Masan, and is also used in maeuntang (spicy fish stew), where the head and bones contribute body to the broth [3]. The liver is considered a delicacy in Japan, where it is called ankimo and served steamed or poached.

Cross-cuisine context

Monkfish has no widely recognized analogue in Mexican cuisine. Its texture and mild flavor are sometimes compared to lobster or langoustine, but it is not a traditional ingredient in Mexican cooking. In Korean cuisine, monkfish occupies a specific niche as a regional protein in the jjorim (braised) and tang (stew) categories, where its firm texture holds up to long simmering with gochugaru and soybean sprouts [3]. Comparison-by-function: the role monkfish plays in Korean maeuntang — a spicy, bone-in fish stew — is similar to the role of rockfish or snapper in the same dish, though monkfish is valued for its gelatinous skin and rich broth.

Notes for cooks

  • Monkfish is sold with a membrane covering the tail. This membrane must be removed before cooking, as it shrinks and toughens when heated.
  • The tail fillets are dense and cook more like meat than flaky white fish. Overcooking will dry them out.
  • Monkfish liver (ankimo) is highly perishable and should be used within one day of purchase if fresh.