Traceable Species

Monkfish


Goosefish, Monktails, Angler, Fishing frog, Allmouth, Molligut, Abbot, Sea-devil, Lotte, Ankoh (Sushi), Ankimo (liver in Japanese)

Monkfish

Monkfish aren’t the prettiest fish in the North Atlantic, having an enormous spiny head, tiny eyes and fang-like teeth. Indeed, the fish is better known for its flavour than appearance. These bottom-dwelling fish range from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina.

Monkfish have a chocolate-brown coloured back and whitish belly. Their distinctive feature is a huge mouth and head. Despite a ghoulish appearance, monkfish are renowned for its tail meat, which is mildly sweat and has a texture similar to scallop or lobster. The liver is considered a delicacy in Japan.

Monkfish

Monkfish are voracious feeders, gobbling up whatever prey happens to be available. They eat shellfish, seabirds, diving ducks, fish and even other monkfish. Females live at least 13 years and males seven years. They grow to three to 4.5 feet long. They migrate seasonally to spawn and feed. Spawning occurs from February through October when females release “egg veils” which contain more than one million eggs. These “veils” float near the surface for several weeks until the larvae hatch. Adult monkfish live on the seafloor, typically on sand, mud and shell habitats. They often partially bury themselves in sediment to disguise themselves in order to ambush prey.

Food Info Monkfish


Tasting Notes

  • Colour: off-while to pale gray; white when cooked
  • Texture: firm, dense and boneless like scallop or lobster meat
  • Flavour: mild, slightly sweet
  • Perfect serve: Monkfish is a very versatile fish that benefits from zesty marinades, sauces and seasonings. Its dense, firm texture makes it ideal for the grill or in chowders. The meat loses some moisture and shrinks when cooked.
How to choose a quality Monkfish
Species Range
Monkfish range Source: Fishbase.org
COMMON NAMES
Goosefish
Monktails
Angler
Fishing frog
Allmouth
Molligut
Abbot
Sea-devil
Lotte
Ankoh (Sushi)
Ankimo (liver in Japanese)
FISHERY OPENINGS
Monkfish by Bottom Trawl (USA) May 01 - Apr 30
These crabs mate at the time of maturity, which is approximately 3 years of age. Females are smaller than males; this is because the development of reproductive tissues required more energy for females, leaving less energy available for continued body growth. They grow through a process known as molting—regularly shedding their shell and growing a new, larger one. They continue to molt and grow after they have reached sexual maturity. During the breeding season, the crabs leave their borrows in a phenomenon characterized by mass mate-searching events. Once mating/fertilization has occurred, females spawns in the water. The larvae released during the rainy season develop in offshore waters and return to coastal waters five to eight weeks after larval release.
Mangrove crabs are important fishery resources in all Brazilian coast, mainly in the north and northeast where many fishermen depend upon their catch. In addition to its social and economic importance, the mangrove crab is a “keystone” species in ecosystem, they playing an important role in the processes of nutrient cycling and energy transfer.

Fishing Methods

{'fisheries': [<License: Monkfish by Bottom Trawl (USA)>], 'gear': <Gear: Bottom Trawl>}

Bottom Trawl

This fishery uses a large cone-shaped net that is dragged along the seafloor to catch fish. As the net is towed at low speed, hydrodynamic forces push two "otter boards" outwards opening the mouth of the net and capturing fish in its path.

FISHERIES:

Featured Harvester Bernie Berry

Mangrove Crab Harvester

Canavieiras, Brazil

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