The Monkfish, known variously as the goosefish, anglerfish or “allmouth,” is a large, ugly, benthic (bottom-dwelling)

fish found in the Northwest Atlantic Ocean, from the Grand Banks and northern Gulf of St. Lawrence

south to Cape Hatteras, North Carolina. Its size ranges up to about three feet,

and its body is composed mainly of a huge, gaping mouth attached

to a muscular tail. This specie can tolerate a wide range of

temperatures and depths, from inshore up to at least 2,950 feet deep. They live on the ocean bottom, typically on sand, mud and shell habitats.

Monkfish are described as mostly mouth with a tail attached because they

have very broad heads and large mouths. Monkfish are

capable of eating prey longer than themselves. The only

edible portions of the Monkfish are its muscular tail and its liver.

The tail meat of the Monkfish is delicious: dense, sweet, and very similar

to lobster tail meat in both flavor and texture. Like many fish, Monkfish is an excellent

low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese

cuisine, usually served as sashimi (Ankimo).

Market Name MonkfishScientific Name Lophius americanusCommon Name Goosefish, Anglerfish

Monkfish

the taste of freshMONKFISH SERVING SUGGESTION

Roasted Monkfish oveR GaRlic Mashed Potatoes with chaMPaGne caPeR sauce

estiMated cost to PRoduce

$______________________________ PeR PoRtion

4 pcs. 6-8 oz. Monkfish portions3-4 large red-skinned potatoes, peeled and medium diced2 tbsp. olive oil1 large garlic clove, finely minced1 green onion stalk, finely chopped1 C champagne3/4 C heavy cream

1/2 C water or fish stock2 tbsp. small capers, drained well1-2 tbsp. butter softened1 egg yolk1-2 tbsp. parmesan cheeseSalt and fresh cracked black pepper to taste

did you know...

Rastelli Seafood LLC, Egg Harbor City, NJ

PRePaRation: Preheat oven to 350-375 degrees. In a medium size pot, bring 5-6 cups of water to a boil.Add potatoes and let simmer for 20-25 minutes or until soft to the touch. Drain potatoes well. Add to large mixing bowl along with minced garlic, chopped green onion, butter and a splash of heavy cream if needed. Mix well. Season with salt and pepper to taste. When done keep warm until ready to serve. Brush Monkfish portions with oil and season with salt and pepper to desired taste. Place in small oven proof baking dish along with 1/2 cup water or fish stock and 1/2 cup champagne and roast in oven for 10-15 minutes or until fish flakes easily with fork. While fish is roasting, begin reducing heavy cream by half. After reducing, add a splash of champagne. Return to heat and continue to reduce until desired consistency is achieved. Remove from heat. Carefully and quickly add egg yolk and blend well with wire whisk along with capers and parmesan cheese. Season with salt and pepper to taste. Place a small scoop of mashed potatoes in to bottom of bowl placing fish on top finishing off with sauce over fish. Garnish with fresh chopped parsley. Yields 4 servings.

The New England and Mid-Atlantic Fishery Management Councils jointly adopted the Monkfish Fishery Management Plan in 1999. Fishery management measures include a total allowable catch, catch limits, incidental catch limits, closed seasons, minimum sizes (for fish and tails), minimum mesh size for trawls and gillnets. Regulations adopted in 2005 were designed to increase fishing opportunities while still meeting the conservation objectives of the management plan.

nutRitional infoRMationServing Size: 3.5 oz.

Amount Per ServingCalories 76 Calories From Fat 6.9

% Daily Value*Water 78.57g

Total Fat 1.52 g 7%

Saturated Fat 0.344g 4%

Cholesterol 25mg 28%

Protein 14.48g 29%

Iron 0mg

Sodium 18mg 2%

Omega-3 0mg

*Percent Daily Values are based on a 2,000calorie diet. Your daily values may be higheror lower depending on your calorie needs.