Monkfish dwell mostly on the bottom of the Atlantic Ocean. They’re brown with a white belly. Often identified as the anglerfish, it appears quite scary when it’s whole. After being harvested, the heads are systematically separated, and normally only its tail is marketed. With a piece of bone running across the tail and a thick meaty texture, monkfish is flexible and tasty. 

Despite its hideous look, monkfish is known to be a popular dish. When cooked, it does not flake, staying together in one muscular section, so it’s adjustable to your serving style. It has a mild and sweet flavour, too, and many people equate it to the taste of lobster. By incorporating it into salads, soups, pasta, curries and many more, you could very well make tasty recipes with monkfish. Monkfish also blends extremely well with some great herbs and spices for roasting and searing.