The anglerfish, of the genus Lophius, is a solitary fish that lives on the seafloor. There are a total of seven species in France, but the two species most commonly found in our markets are the common anglerfish (Lophius piscatorius) and the red anglerfish (Lophius budegassa). They are found from northern Norway to the coasts of West Africa, as well as in the Mediterranean and the Black Sea, at significant depths (20–1,000 m).
With its flattened head, which is much wider than the rest of its body, its wide-open mouth, and its monstrous appearance, the anglerfish cannot be confused with any other fish. A master of camouflage, its color adapts to its environment, allowing it to blend in as a rock covered in seaweed. It also possesses a physical trait that has earned it the nickname “fisherman’s fish.” Indeed, this predator has a lure located on the first spine of its dorsal fin, which it uses as bait to attract prey toward its large mouth.
In France, monkfish is mainly caught using bottom trawls and is one of the most widely consumed fish in Europe. At the fish market, it is the source of the famous “monkfish tail”! That’s right—monkfish is actually monkfish… without the head! It can also be enjoyed as a fillet, or for its cheeks and liver. Monkfish is a highly sought-after fish for its white, tender, delicate flesh of exceptional culinary quality. Furthermore, it is a fish with a single spine (the dorsal fin) that is easily removed. Ideal for cooking for children!
Mr.Goodfish recommends monkfish with a minimum size of 61 cm, caught in ICES zones VII (Irish Sea, English Channel, Celtic Sea, and west and southwest of Ireland) and VIIIabd (northern, southern, and outer Bay of Biscay). Feel free to check out the monkfish page.
Crédits photo : Alexander Mayrhofer, Wikimedia
