Within this denomination are a group of marine species belonging to the same family. The most frequent species are the common monkfish, The reddish and the American. It is known also as Toad, frogfish, Rana marina or sea rat.
In the purchase:
The Cantabrian coast is the area where this fish is most appreciated. Although it does not present a marked seasonality, between the months of January and may most of the catches are given.
We can find it fresh or frozen.
Fresh marketed two species, the common and the reddish-brown. The latter is better since its flesh is firm and tasty.
Frozen monkfish occurs in fillets and Skinless queues.
In the kitchen:
It is an excellent meat fish (fine, Compact and gelatinous) and much appreciated in the kitchen, Since it has a marked taste of seafood.
It does not have nor scales and practically no thorns.
It lends itself to multiple preparations, boiled, oven-roasted, steamed or grilled... Also it can be used as an ingredient in the preparation of soups, stews or rice dishes.
There are parts of the head as the cheeks or the cheeks which are highly valued gastronomic area.
It is one of the fish with less fat content, Therefore we recommend its consumption in low calorie diets.
We can find in its mineral composition such as calcium, iron, magnesium, sodium and potassium.
As for vitamins B1 we find, B2, B3, B12 and folic acid.