The monkfish, known variously as the goosefish, anglerfish, or “allmouth,” is a large, ugly, bottom-dwelling fish found in the coastal Atlantic area. The only edible portions of the monkfish are its muscular tail and its liver. With a succulent, firm texture and a fine, slightly sweet flavor, the tail meat of the monkfish invites comparison with other luxury seafood such as lobster and scallops. Like many fish, monkfish is an excellent low-fat, low-cholesterol source of protein and B vitamins. Monkfish liver is quite popular in Japanese cuisine, usually served as sashimi (Ankimo). Excellent results can be obtained with a variety of cooking methods such as pan-frying, roasting, poaching, steaming or barbecuing.
