Nutritional properties of MonkfishEnergy : None Kcal / 100g
Category : Proteins & Meats
Group : Fish and Seafood
Composition And Nutritional Value : Monkfish, also known as "anglerfish," is a type of bottom-dwelling fish with a firm, meaty texture and mild, slightly sweet flavor. It is a good source of lean protein, making it beneficial for muscle growth, tissue repair, and overall body function. Monkfish is low in fat, particularly saturated fat, making it a heart-healthy choice.
This fish is also rich in essential vitamins, particularly vitamin B12, which plays a key role in red blood cell production and proper nervous system function. Monkfish provides niacin (vitamin B3) and riboflavin (vitamin B2), which support metabolism, energy production, and skin health. Additionally, it contains phosphorus, which is important for bone health and energy storage, as well as selenium, which acts as an antioxidant to protect the body from oxidative stress.
Monkfish is a source of omega-3 fatty acids, though in moderate amounts. These healthy fats help reduce inflammation, support heart health, and contribute to overall well-being.
Health Benefits : Heart Health: The omega-3 fatty acids in monkfish support cardiovascular health by helping to reduce cholesterol levels, lowering blood pressure, and reducing the risk of heart disease. Omega-3s also have anti-inflammatory properties that protect the cardiovascular system.
Bone Health: Monkfish is rich in phosphorus, which contributes to the strength and density of bones and teeth. Phosphorus also plays a role in energy production and maintaining cellular health.
Brain and Nervous System Function: Monkfish is an excellent source of vitamin B12, which is essential for brain function, cognitive health, and the proper functioning of the nervous system. Adequate B12 intake can help reduce the risk of neurological disorders.
Immune Support: The selenium found in monkfish is an antioxidant that helps protect cells from oxidative damage. It also supports immune system function and plays a role in thyroid health, which is vital for metabolic regulation.
Weight Management: As a low-fat, high-protein fish, monkfish is an excellent option for those looking to manage their weight while maintaining muscle mass. It can be incorporated into low-calorie meals that provide ample nutrition without excess fat.
Culinary Uses : Monkfish has a firm, dense texture that holds up well during cooking, making it suitable for a variety of preparation methods. It can be grilled, pan-seared, baked, broiled, or steamed. Its mild flavor allows it to pair well with a variety of seasonings, including garlic, herbs, lemon, and spices.
Monkfish is often used in Mediterranean and European cuisines, where it is featured in dishes like "monkfish stew" or "monkfish curry." It is also used in seafood bisques, chowders, and soups. Monkfish fillets are commonly served with vegetable sides or in seafood pastas, as its meaty texture works well as a substitute for other firm fish or shellfish in recipes.
The tail of the monkfish is the most commonly consumed part, while the head, which has a unique appearance, is sometimes used in stocks or broths.
Types : European Monkfish (Lophius piscatorius): This is the most well-known variety, primarily found in the waters off Europe and the North Atlantic. It is widely available in markets and is commonly used in cooking.
American Monkfish (Lophius americanus): Found in the North Atlantic and along the eastern coast of North America, this species of monkfish is similar in taste and texture to its European
Shopping And Storage Tips : Shopping: When purchasing monkfish, look for firm, moist fillets that are translucent and white in color. The fish should have a mild, fresh odor, and avoid any fillets that appear discolored or have a strong fishy smell. If buying whole monkfish, check for clear eyes and a firm texture.
Storage: Monkfish should be stored in the refrigerator and consumed within 1-2 days of purchase for maximum freshness. To store it for longer, monkfish can be frozen. Wrap it tightly in plastic wrap or aluminum foil, and place it in an airtight container or freezer bag to prevent freezer burn. Monkfish can be frozen for up to 3-6 months. When thawing, it is best to do so in the refrigerator to preserve its texture and flavor.
What can you make with Monkfish?
No foods found using this raw ingredient.
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