Monkfish isn’t winning any beauty contest as far as its appearance goes, but when it comes to versatility and sustainability, it’s right up there with the best of them. So, what is Monkfish? Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It’s known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth. Monkfish is a versatile, mild flavored, and sustainable protein option preferred by many chefs across the world. Monkfish stocks are healthy, meaning the species is not overfished, making them a great choice for customers and the fishery. When you purchase monkfish you are not only supporting healthy food systems, you are also having a direct positive impact on Maine fishermen and coastal communities. A portion of the sales from the monkfish we are selling will go to support food insecure Mainers through theMaine Coast Fishermen’s Association’sFishermen Feeding Mainers program.
The monkfish we’re offering was caught by a fisherman named Rob Tetrault, who fishes out of Portland on his boat F/V Robert Michael. Rob’s vessel is “small” at slightly over 40’, by comparison to many of the corporate owned fleets, like those highlighted in “Cod is Dead” in the Netflix original series “Rotten” (well worth watching). We are working hard, in collaboration with partners like theIsland Institute,Maine Coast Fishermen’s AssociationandGulf of Maine Sashimi(who cut and processed this fish for us) to build the Maine fishing industry back up based on sustainable practices that support local fishermen, their families and their communities.
As far as fish go, it’s possible that monkfish is the ugliest ever to swim in the Atlantic. BUT it’s also delicious, sustainable, and was one of Julia Child’s most favorite fish. And really, who can argue with Julia on anything?! In 1980, with the launch of her latest cookbook Julia Child wrote, “Monkfish is a good resource in these days of inflation and scarcity. What you buy is thick, firm, snowy-white fillets, chunky things you halve or cut into steaks. Monkfish is a cook's delight because it's so adaptable; its firm texture suits it to dishes like bouillabaisse, and its mild flavor can be stepped up with marinades and sauce." Noted occasionally as being the “poor man’s lobster”. It’s a firm fish, usually cut as loins or medallions and is easy to prepare. Many things have changed since 1980, but not the quality of this fish!
In addition to Julia’s ringing endorsem*nt, fun facts about monkfish abound. They travel by slowly swimming or by using the sturdy base of their pectoral fins to walk. They are described as being “tadpole-like in appearance, with a body that is mostly a broad head with a large mouth and a narrow, tapering body.” Or, put another way, UGLY. Regardless of their looks, they are tasty and not subject to any overfishing, which makes them a great sustainable protein option and more affordable lobster substitute. Not to mention, while it’s their tails that are eaten, their heads can be used as bait by lobster fishermen, so the entire fish is put to use.
So, from all of our partners and the fishermen we buy from, thank you! And from us to Julia, thank you for being a champion of this tasty but ugly fish! Buy monkfish, here.
FAQs
Monkfish is groundfish, meaning it swims and feeds along the bottom of the ocean. It's known to some as "the poor man's lobster" because of its firm, sweet, and delicious taste similar to lobster tails, and to some as "all mouth", because most of the fish is taken up by the head and most of the head is mouth.
Was lobster considered poor man's food? ›
1772, National Trust, Kedleston Hall and Eastern Museum, Derbyshire. lobster was so abundant and detested that it was considered a “poor man's meal”, reserved for prisoners, apprentices, and enslaved people.
Is monkfish more expensive than lobster? ›
Unfortunately, monkfish also needs a little bit more processing than other fish, but it's still cheaper than a lot of other more popular fish. It's still going to be cheaper than when you go for cod. It's going to definitely be cheaper than lobster, depending on where you go.
What is poor man's lobster made of? ›
I use cod loins to make my poor man's lobster recipe, because it is easy to find locally and fairly affordable. You can use other firm white fish like haddock, monkfish, halibut, or even burbot.
Why is monkfish unhealthy? ›
What Are the Cons of Monkfish for Your Health? Monkfish have low levels of mercury in their meat. While the amount of mercury is not considered harmful to humans, high consumption of mercury can pose some health risks. Monkfish also has lower omega-3 fatty acid content compared to other types of fish.
What is monkfish called in the USA? ›
Monkfish, also called goosefish or American angler, can be a terrifying view, but are a delicacy in many countries!
Why are they saying not to eat lobster? ›
Conservation groups say that the ropes used to fish for lobsters often entangle critically endangered North Atlantic right whales.
Why did slaves eat lobster? ›
Lobsters were considered the “poor man's chicken” and primarily used for fertilizer or fed to prisoners and slaves. Some indentures servants even revolted against being forced to eat the meat and the colony agreed that they would not be fed lobster meat more than three times a week.
Did Alcatraz prisoners eat lobster? ›
In fact, these crustaceans were fed to prisoners, apprentices and slaves. Lobster actually became one of the most popular canned products on the market. Lobster, not really, but at Alcatraz, maybe because they would be an escaped con since Alcatraz closed long time ago.
Why is monkfish so popular? ›
Excellent texture, flavor
The tail meat of the monkfish is delicious: dense, sweet, and similar to lobster tail meat in both flavor and texture. Because it is dense, it takes slightly longer to cook. Monkfish is an excellent low-fat, low- cholesterol source of protein and B vitamins.
Monkfish can be expensive because it's a deep-sea fish that's difficult to catch. It's also a popular ingredient in gourmet restaurants, which can drive up the price.
Why is monkfish difficult to cook? ›
This is not only because its veiny appearance is unappetizing to the eyes, but because these membranes will shrink around your fish. It will curl up and turn rubbery, making it hard to cook. And as lean meat, monkfish would dry out if overcooked in heat.
What are the black eggs in lobster? ›
Black Stuff - This is some uncooked or undercooked lobster eggs, also known as roe or lobster caviar. Prior to cooking, these eggs will appear thick, shiny and black, and are found throughout the tail.
What is the GREY meat in lobster? ›
Discolored Meat
If the meat is discolored, turning gray, brown, or green in places, it's definitely gone bad. If you performed the above tests and got inconclusive results, it's best to dispose of the lobster rather than risk potential food poisoning.
What is the nasty green stuff in lobster? ›
The tomalley is the soft, green substance found in the body cavity of the lobster. It functions as the liver and pancreas, and test results have shown the tomalley can accumulate contaminants found in the environment.
What is the poor man's fish? ›
Catfish have long suffered from a reputation of being known as the “poor man's fish.” Catfish are often thought of as lower on the totem pole because of myths surrounding the way they obtain their food, their nutritional content and toxicity.
What is monkfish compared to? ›
Monkfish is known for its tight, meaty white flesh that is often compared to lobster meat. It's not only similar to lobster in texture, but also in flavor. It has a mild, sweet flavor without a trace of fishiness.
