Sustainability
The Monkfish
Shockingly Ugly, Surprisingly Delicious
There is a good reason we did not start this story with a picture of a monkfish. The poor guy is as ugly as sin. A creature of childhood nightmares and horror stories. Heck, a beast of adult nightmares.
On the other hand, you would not be faulted for welcoming him to your dining table.
The Western Atlantic Monkfish, (Lophius americanus), also known as the frogfish or sea-devils. But more importantly, they are often called the “poor man’s lobster.”
Having a firm, snowy-white fillet, the monkfish offers a mildly sweet flavor. Its taste is often compared to the lauded lobster. Found from Florida to Newfoundland between inshore waters and depths of over a thousand meters, the monkfish is noted as an excellent and sustainable food source.
Lobster replacement?
As recent studies indicate the Northeastern lobster populations are on the decline, the proverbial monkfish might offer a way to maintain a robust fishery by offering a substitute food stock alternative where the taste of famed crustacea is required but not its presentation.
Quick to reproduce and estimated to have a substantial population, the monkfish could be sustainably harvested using responsible fishing techniques and help maintain Maine’s critically important lobster industry.
A face only a mother could love…well, maybe.
Good For All
While not a replacement for Lobster Thermidor, the meat of the monkfish can deliver the same mellifluous taste as lobster bisque or casserole.
Beyond its lobster-ish good taste and sustainability, the monkfish offers important benefits to everyone’s diet. Rich in protein, the fish is also low in calories and fat, making it a nutritious option for weight management and overall health. Its meat contains vitamin B12, selenium, and phosphorus. It is also awash with omega-3 fatty acids which have been shown to lower blood pressure and improve overall heart functions.
Given its luxurious taste, seafood lovers and chefs will appreciate the fish’s versatility. Prepared as a fillet, in a bouillabaisse, or served in a flavored sauce, the monkfish offers everyone from the connoisseur to the picky eater an excellent seafood choice.
The biggest hurdle to acceptance of the monkfish is probably that face. But then, in some culinary circles, the lobster is colloquially referred to as a “bug” do to is appearance.
