Monkfish

Monkfish is a type of saltwater fish belonging to the order Lophiiformes. These fish are characterized by their large mouths, sharp teeth, and a distinctive lure that dangles from their head, used to attract prey. They are bottom-dwelling predators, typically found in temperate and tropical waters worldwide, inhabiting sandy or muddy seabeds. Monkfish are often referred to as "poor man's lobster" due to their firm, white, and flaky flesh, which has a texture and taste that some compare to lobster. The most commonly consumed species is Lophius americanus, found in the western Atlantic Ocean.

In culinary applications, monkfish is highly prized for its lean, mild-flavored meat. It is versatile and can be prepared in various ways, including baking, broiling, pan-frying, and poaching. Due to its dense texture, it holds up well in stews and curries. When preparing monkfish, the skin and head are usually removed, leaving the tail meat, which is the primary edible portion. While not as widely known as some other fish, monkfish is appreciated by chefs and home cooks for its unique texture and ability to absorb flavors. It is also a good source of protein and several B vitamins.