Monkfish

SeafoodFishAllergen: FishNot vegetarianMildSweetBrinyFirmMeaty

Nutrition (per 100 g)

Calories: 76
Protein (g): 14.5
Fat (g): 1.6
Carbs (g): 0
Fiber (g): —
Sodium (mg): 18

Very lean white fish with firm texture and virtually no carbohydrates. Values reflect raw tail fillet; cooking loss concentrates nutrients.

Storage

Room temp: up to 0 days
Refrigerated: up to 2 days
Frozen: up to 90 days

Monkfish is a firm, lean white fish sold mostly as skinless tail fillets. It has dense, tight-grained flesh that stays juicy under high heat, with a mild sweetness reminiscent of lobster; it works well pan-seared, roasted, grilled, or stewed and is often cut into medallions or kebabs.

Native to the North Atlantic, monkfish features prominently in French, Spanish, and Portuguese cooking and is common in New England markets. Modern fisheries target it with trawls and gillnets, and the tail is the primary retail cut.