Monkfish

ONLY THE DENSE AND BONELESS TAIL SECTION OF THIS FISH IS EDIBLE. THE TEXTURE RESEMBLES A SCALLOP OR LOBSTER MEAT AND DOES NOT FLAKE EASILY. THE OUTER MEMBRANE SHOULD BE REMOVED OR IT WILL SHRINK WHILE COOKING, MAKING THE MEAT TOUGH. THE DORSAL FIN HAS A DISTINCTIVE SPIKE ON IT THAT LOOKS AS IF A PIECE OF MEAT DANGLES FROM IT, RESULTING IN A BUILT IN “FISHING POLE” TO CATCH ITS PREY. CONSIDERED ONE OF THE UGLIEST FISH, THE MONKFISH HAS A HUGE HEAD AND RAZOR-SHARP TEETH. THE FILLETS FROM THE TAIL ARE ALWAYS TOTALLY BONELESS, ITS LOW IN FAT AND SWEET TASTING. THIS FISH IS FOUND FROM THE NORTH ATLANTIC TO NORTH CAROLINA.