Fish of the week 26 - monk

 

Monk, or angler fish as it is sometimes referred to - because of the means by which it lures it's prey in front of its...

huge teeth and throat-lined mouth mouth...

are landed whole by visiting Scottish and Spanish boats...

but local boats have always practised the tailing of the fish at sea - the head making up nearly two-thirds of a whole fish...

the very smallest grade often referred to as 'scampi tails' - a hangover from the days when many unscrupulous restaurants near and far used to prepare small slices of monk dressed in breadcrumbs and deep-fried and pass them off as scampi - oh how times have changed!

Inhabiting the sandy bottom of the seas around the south west, the fish are caught in greatest quantity by the beam trawlers and netters using tangle nets, Their total landings represent the fourth by value in Newlyn. 

The Cornwall good seafood guide tells the story in more detail.

Monk is a very versatile fish and can be used in a wide range of dishes, not the cheapest fish but it is totally bone free and therefore a great fish to serve up to any for whom fish bones are a no-no! Here is a recipe for spiced monkfish from Galton Simpson's cook book, Hook, Line and Sinker but you'll find a huge variety of recipes for the fish in any of your favourite fish chefs' cook book!