Monkfish is a popular seafood dish that is often served in restaurants. It is a white fish with a firm texture and a mild flavour. It is a member of the anglerfish family and is found in the waters around the British Isles. Our Monkfish is caught by British fishermen and sold at the Brixham fish market.
Monkfish is a good source of protein and omega-3 fatty acids. It is also low in mercury. Monkfish is often considered to be a sustainable seafood choice.
If you are looking for a delicious and healthy seafood option, then look no further than monkfish!
Monkfish is definitely one of the more peculiar looking creatures of the ocean With its huge head, gaping mouth filled with razor-sharp teeth, and ugly mottled skin, it’s been described as a “sea monster” and even “the ugliest fish in the ocean” But despite its terrifying appearance, monkfish has become increasingly popular on dinner plates and restaurant menus. Its firm, mild flavored meat that is sometimes compared to lobster has earned it nicknames like “poor man’s lobster” and “the poor man’s turbot.”
So should you eat this strange fish with the face only a mother could love? Here’s a look at some of the pros and cons of adding monkfish to your seafood diet
The Pros of Eating Monkfish
There are some good reasons why monkfish has been gaining fans over the years. Here are a few of the positives of eating this unique fish.
Delicious, Versatile Flavor
While not the prettiest fish in the case monkfish has a great taste and texture. The tail meat has a delicate, mildly sweet flavor. It’s firm yet tender not flaky. Monkfish can be used in a variety of dishes and stands up well to strong seasonings or being grilled over high heat. It’s versatile enough to be featured in curries, chowders, and seafood stews or served up simply broiled, baked, or grilled.
Low Mercury Levels
Many large, long-lived predatory fish end up accumulating high amounts of mercury. But monkfish is not one of them. According to the FDA and Environmental Defense Fund, monkfish has very low mercury levels, making it a safer choice for women who are pregnant or breastfeeding and young children.
Good Source of Nutrients
Monkfish provides high quality protein as well as important nutrients like vitamin B12, selenium, and phosphorus. The B12 aids in nerve function and metabolism. Selenium helps protect cells from damage while phosphorus supports bone health.
Sustainable Fishery
Monkfish populations in U.S. and Canadian waters in the Northwest Atlantic are considered sustainable and well-managed overall by organizations like the Marine Stewardship Council. So environmentally conscious seafood lovers can feel good about choosing domestic monkfish.
The Cons of Eating Monkfish
However, there are also some potential downsides to keep in mind when it comes to eating monkfish.
Risk of Overfishing
Monkfish populations were severely depleted back in the 1990s due to overfishing. Though the species has rebounded since, some scientists warn stocks could become vulnerable again if catch limits and other fishery regulations aren’t strictly followed.
Destructive Fishing Methods
Most monkfish are caught via bottom trawling, a fishing method where large weighted nets are dragged along the seafloor. This can destroy sensitive habitats and capture large amounts of unwanted fish and marine life as bycatch.
Can Be Expensive
Due to its growing popularity, monkfish can cost over $20 per pound, making it pricier than many other white fish options. The limited supply contributes to the high price tag.
Strange Appearance
For some squeamish eaters, getting past the off-putting looks of a whole monkfish with its huge angular head and mouthful of sharp teeth may just be too much. Even just looking at one could kill your appetite!
Things to Consider When Choosing Monkfish
If you do opt to cook up some monkfish after weighing the pros and cons, keep these tips in mind:
-
Stick with wild-caught domestic monkfish from the U.S. or Canada versus imported to support responsible fisheries.
-
Look for fresh monkfish on ice rather than frozen to ensure the best flavor and texture.
-
Be aware that monkfish needs to be handled carefully due to the sharp spines on its dorsal fin and membrane.
-
Only eat monkfish fully cooked to an internal temperature of 145°F to destroy any parasites. Undercooked fish can pose health risks.
-
Try the more affordable tail portions rather than the pricier whole fish. The tender, boneless tail meat is the prime part.
-
Experiment with moist cooking methods like baking, broiling, grilling, or poaching to prevent the boneless tail meat from drying out.
Monkfish certainly looks intimidating, but once you get past its ugly exterior, it offers delicious taste and texture along with nutritional benefits. This unique fish can be a nice sustainably sourced alternative to add to your seafood recipes. Just be sure to get U.S. or Canadian-caught monkfish and handle it carefully. If the high price or strange appearance don’t appeal to you, there are many other white fish in the sea to enjoy! Trying monkfish is a personal choice that involves weighing the pros and cons.
Health benefits of monkfish
In addition to its mild flavour and firm texture, monkfish also has several health benefits. It is a good source of protein, which can help to build and maintain muscle mass. Monkfish has a lot of omega-3 fatty acids, which can help lower cholesterol, lower inflammation, and lower the risk of heart disease. The low levels of mercury also make monkfish a safe seafood option. Like other seafood, monkfish is full of B vitamins and minerals like iron and magnesium. You can stay healthy with these vitamins and minerals, and they may also lower your risk of getting osteoporosis and depression. Omega-3 fatty acids are important for brain development and can help lower the risk of mental decline that comes with getting older. Eating monkfish can help your body get a healthy dose of these acids.