Healthy Food Database
Monkfish
A large, ugly fish common in Atlantic coastal areas. Also known as anglerfish, goosefish or 'allmouth' due to its oversized mouth. It is so unattractive that French fishermen used to cut its head off at sea for fear of frightening landlubbers. Popular in Japanese cuisine where it is often served as sashimi.
The Standard Fish Name (SFN) for monkfish is Stargazer.
Note about amines: Fresh seafood has low amine levels, but when older than two days the amine content rises to moderate, and any fish that has been frozen has high levels.
Category: Seafood - Finfish
In Season:
all year
To Buy:
Available as whole tails or fillets, monkfish should smell fresh, like the ocean, but not fishy. They should appear shiny but have no slime, and the flesh firm.
To Store:
Store in the refrigerator cleaned and well-wrapped for up to two days, or in the freezer for two months. Use lined freezer paper and wrap fish tightly from head to tail with at least two layers of paper.
Tips & Tricks:
The only edible portions of the monkfish are its muscular tail and its liver.
Cooking Tips:
Good monkfish will taste better when not overcooked. It is cooked when the flesh becomes opaque but still remains moist inside.
Nutrition per Per serve:
Salicylates:
Safe/negligible amount
Benefits the Following Health Conditions:*
* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.
Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.
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