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Wild

Lophius americanus

Monkfish

Monkfish is recognized by its distinctive and unique appearance. The only edible parts of this boneless bottom dwelling fish are the "meaty" tail and liver. Livers are exported to Japan for a premium sashimi known as Ankimo.

treatment Size Box
Whole round
With or without head

Small
Medium
Large
10 lb
Fillets
ORIGIN: United States
AVAILABILITY: year-round
  • Its purplish-white flesh is lean. It is gelatinous, but becomes firm when cooked.
  • It has a muscular and moist texture. The mouth feel can be compare to a lobster tail. Its taste is mild, punctuated by sweetly spicy aromas.
  • Rich in vitamins B12 and D, as well as in phosphorus and potassium.

Swordfish

White perch

Wild Sablefish