Poor man's Lobster Monkfish

Monkfish are found at a wide range of depths, from shallow inshore waters to below 1,000 metres. They are taken in mixed demersal fisheries in the northern North Sea, and in a more specialised fishery in deeper waters off the shelf edge to the north and west of Scotland. Monkfish are also known as angel sharks. They have a strange, flattened appearance and it is their tail section that is the most popular part for cooking; one tail section providing two large fillets. Monkfish are bottom dwelling fish that are normally found on the deeper regions of the continental shelf as well as the upper regions of the continental slope. In Namibia monkfish are encounter in depths ranging from 150 to 700m water depth and deeper.

Monkfish are sought after commercially as the flesh is mild and popular with seafood lovers. Monkfish are a low-fat, low cholesterol source of protein and vitamins. The livers are also eaten as sashimi, and in sushi preparations. Monkfish are scaleless and soft-bodied, with very broad, depressed heads (the head is as wide as the fish is long) and enormous mouths. They have long, sharp teeth and a modified spine called an “esca,” which can be angled forward so dangles in front of the fish’s mouth and is wiggled like bait to lure prey.

Monkfish are found in tidal waters and down to depths of 600 metres, but during spawning season in the spring, they may go as deep as 2500 metres. Monkfish generally spawn in the waters to the West of the British Isles. Monkfish are opportunistic feeders, which means they eat pretty much anything that comes their way, including soda cans and other trash. However, goosefish larger than about 20 cm (8 inches) feed primarily on fish, while smaller goosefish also rely on invertebrates such as shrimp. Monkfish are typically captured as incidental catches by anglers using live bait in pursuit of other species of fish. This species is encountered so infrequently that few methods have been developed specifically for pursuing and landing it.

Monkfish are voracious predators and feed on benthic fishes and other prey almost as big as themselves. Monkfish are landed in Kilkeel and the value of catches landed in Northern Ireland is around ?350,000 each year. Most of this is exported to mainland Europe so the Asda ban won't directly affect local fishermen. Monkfish are also a possibility, especially in the 13 metre ?hole? Mullet are numerous in the harbour in summer and ground baiting will bring them around float fished baits.

Monkfish are caught with a small net in one of the fishing spots, and each spot also includes the option to harpoon tuna/swordfish. Each monkfish caught gives more experience than a shark would and they are caught faster than sharks. Monkfish are always sold sans heads which are used for bait. Consequently, monkfish are sold by the "tail.".For this recipe, ask your fishmonger for smaller tails with the skin removed but have the fish cut like a steak, directly through the bone, leaving a center bone with two "fillets" of fish on either side.