(Lophius piscatorius)

Monkfish lives up to its name because it has a 'monstrous' appearance. The anglerfish is not very mobile and cannot swim well. That's why he has a special way of getting his living. The anglerfish has a 'fishing rod' above its head with a plume on it that serves as bait, with its teeth it can eat the fish it has lured in this way.

Upperside reddish brown to greenish gray with dark spots, underside dirty white. Maximum length 2 m


The taste of the monkfish is very refined and similar to that of the lobster. The flesh is creamy white with an orange glow, glossy, firm and sweet in taste.

Method of preparation

Before cooking, the strong membrane that surrounds the fish meat must be removed. Monkfish can be stewed, steamed, baked or grilled. If the head is still present, soup can be made from it.

Nutritional values

291 kJ, 0.4 g fat (of which 0.1 mg Omega-3), 18 g protein, 100 mg sodium, 20 mg calcium, 1.0 mg iron, vitamins B1, B2 and C.


Avoid / Catch

Eastern Atlantic Ocean, from Norway to the Strait of Gibraltar, Mediterranean Sea and Black Sea.

Fish fact

Due to the size of its mouth and the capacity of its stomach, it can handle fairly large fish. For example, a cod about the same length as the anglerfish was once found in its stomach.

More information

Most anglerfish are caught in the shallow coastal waters of France, Spain and England and landed fresh. The unpleasant-looking head has usually already been cut off. In recent years, monkfish has become one of the most prized fish species. That was different ten years ago, when the fish could be taken for free.