kilograms
average weight
Lives near the bottom of the ocean
type in Canada
years
sustainable age
History
It’s what’s on the inside that counts with monkfish. The sweet-tasting fish has been called the ugliest animal on the planet. Ouch. With its huge head and gaping mouth, monkfish earned the nickname “allmouth” because that’s all the fishermen saw when bringing it onboard their ships. But as those first brave fishermen discovered, Monkfish’s taste makes up for what it lacks in physical appearance. Today it’s even considered a delicacy in Japan.
Best sustainable option
Avoid monkfish caught using gillnets and bottom trawls.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
106 tonnes
Brought onshore in Canada in 2014
Did you know?
Because of its similar taste and texture to lobster, monkfish is sometimes called “poor man’s lobster.”
Taste/Texture
Dense, firm meat. Similar in taste and texture to lobster and scallops.
What to look for
Sold as tails. Meat should be off-white to pale grey.
Watch a video on Monkfish
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How to cook
Meet Chef Spencer Watts
Chef Spencer Watts says cooking is the great love of his life. His father and grandfather were both cod fishermen, so a love of fishing and being on the water runs in his blood. Growing up on the lower mainland of British Columbia, Spencer was inspired by the vast array of fresh local ingredients available.
Spencer is a graduate of the Pacific Institute of Culinary Arts. He quickly progressed through the ranks at The Westin Grand and C restaurant, while training with some of the best local talent in the culinary scene. In 2007 he opened his very own restaurant, ‘Spence on the Coast,’ in Sechelt. Later he started his own local cable cooking show called “Coast Cooking with Spence.”
Spencer is presently enjoying life in Vancouver while working on his cookbook and promoting sustainable seafood.
History
It’s what’s on the inside that counts with monkfish. The sweet-tasting fish has been called the ugliest animal on the planet. Ouch. With its huge head and gaping mouth, monkfish earned the nickname “allmouth” because that’s all the fishermen saw when bringing it onboard their ships. But as those first brave fishermen discovered, Monkfish’s taste makes up for what it lacks in physical appearance. Today it’s even considered a delicacy in Japan.
Best sustainable option
Avoid monkfish caught using gillnets and bottom trawls.
In Season
janfebmaraprmayjunjulaugsepoctnovdec
Landed
106 tonnes
Brought onshore in Canada in 2014
Did you know?
Because of its similar taste and texture to lobster, monkfish is sometimes called “poor man’s lobster.”
Taste/Texture
Dense, firm meat. Similar in taste and texture to lobster and scallops.
What to look for
Sold as tails. Meat should be off-white to pale grey.