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Seafood Watch - Seafood Guide

Monkfish

SEAFOOD	RATING	MARKET NAMES	WHERE CAUGHT	HOW CAUGHT
Monkfish		Goosefish, Anglerfish, Ankoh	U.S. Atlantic	Wild-caught
Monkfish Liver		Ankimo	U.S. Atlantic	Wild-caught

Monkfish

Monkfish is thought to be recovering, but concern remains due to the types of fishing gear used.

Consumer Note

Monkfish

is known as ankoh when prepared for sushi, and the liver is sold as ankimo. Monkfish is often sold fresh or frozen as goosefish. It may also be known as angler, molligut, bellyfish, lawyerfish and fishing frog.

Summary

The warty brown skin of the monkfish hides tasty fillets of white meat, and monkfish liver is considered a delicacy in Japan and Europe and is often used in sushi.

This bottom-dwelling fish was at one time discarded when caught accidentally in the Atlantic cod

and scallop

fisheries. As these other fisheries declined, monkfish began to be marketed as gourmet fare.

Monkfish are usually caught using bottom trawls, a method that can damage seafloor habitat and often results in high bycatch. Monkfish are also caught using gillnets, and this can result in the accidental catch and death of sea turtles and marine mammals.

Recipe Alternatives
Catfish (farmed), rainbow trout (farmed), and tilapia (farmed) from the U.S. are all "Best Choices."

Scientific Reports About Our Ratings

Monkfish Seafood Watch Report
Trawling Fact Card

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How fish are caught or farmed makes a difference.

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