SIZE:
90 cm, up to 140 cm and 22 kg.
LIFE EXPECTANCY:
11 years, up to 30 years.
LIFE CYCLE:
Spawning takes place from June to September.
The females lay 300,000 to over 2 million pink eggs in a translucent mucous ribbon floating on the surface. This veil can measure up to 12 m long and 1.5 m wide. The eggs hatch into swimming larvae. When they reach approximately 8 cm in length, the larvae settle to the bottom.
The monkfish has a flattened pear shape, a large, rounded head and a small tail. Its back is a dark olive brown. The belly is white or light pink. Its skin is not covered in scales. Its huge mouth has sharp teeth that are bent toward the back. Its pectoral fins are carried on leg-like structures. They are used for swimming and to support the body when the monkfish is waiting for its prey. The gill opening is located behind the head, below the pectoral fins. The pelvic fins are located under the chin and allow the monkfish to “walk” on the seabed. The monkfish has a flexible lure on the top of its head, which it uses to attract its prey.
Close to the bottom, down to 800 m, but more often to 100 m depth.
Monkfish prefer gravel or sandy bottoms, in which they can partially bury themselves to better surprise their prey.
PREYS:
Crustaceans
Squid
Various fish
PREDATORS:
Swordfish
Sharks
Surprise!
A lure on its head, a flattened shape and a colouring to blend in with the substrate… not to forget its monstrous appearance, the monkfish has several techniques for surprising its prey; for example, its breathing cycle, which lasts on average 90 seconds and can go up to three minutes. That is 30 times slower than other fish. This characteristic gives monkfish an unrivalled immobility, which is the best way to create surprise…
No commercial fishing.
Monkfish are mostly caught as incidental catch in trawls for bottom fish.
Monkfish is a Smarter seafood-listed species.
BENEFITS:
Rich in protein (around 20%) and omega-3 (0.53 g/100 g).
LET’S COOK:
Fine, lean, rather firm flesh. Delicate, with a slightly sweet flavour.
The flesh is mainly found in the tail. The heads are excellent in soups. The fillets or medallions can be steamed, en papillote (in foil) or grilled. The liver is also edible. The little “bonus” of this fish? It has only one central bone and therefore no smaller bones to remove.
OUR CULINARY ADVICE:
- The blood vessels in the fillet should be bright red, a guarantee of freshness. The flesh should be shiny.
- Do not hesitate to buy fillets that might be a little larger than usual, as they can shrink during cooking. Make sure you remove the translucent membrane before cooking your fillet; otherwise, it will end up twisted.
- Pan-fried, cook over a high heat for around seven to ten minutes for a fillet, five minutes for a medallion.
- Monkfish goes well with sharp, acidic sauces.
- Balsamic vinegar goes well with monkfish liver.
