Monkfish (French: lotte; also called anglerfish in some markets) is a bottom-dwelling fish with a large head and a firm, dense tail. The tail is the portion most commonly sold for cooking. Its texture is meaty and holds together well, which makes it useful in preparations where a delicate fillet might break apart.
The tail is typically supplied with the central backbone removed or as a whole tail section. Remove the tough outer membrane and any remaining connective tissue before portioning.
Monkfish can be roasted, pan-seared, grilled, poached or used in stews such as Provençal bourride. Its firm texture makes it suitable for skewers and composed seafood dishes. It is sometimes compared with lobster because of its dense texture, but the flavour is different.
Chef’s tip: Trim the grey membrane carefully because it can contract during cooking. Avoid overcooking, which makes the flesh firm and dry.
Food-safety note: Buy from an approved supplier, maintain refrigeration and follow the applicable cooking process. Identify monkfish clearly for guests with fish allergies.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
