Northwest Fishing Reports

One of the kids I take fishing.(20 yo) works at the Public Market at a fish bus. He has been bringing me Monkfish filets. Its also called "the poor mans lobster" .Its a slimey feeling filet ,It has a strong pungent smell also. Once its cooked the smell goes away. Ive baked it and smoked some. It was ok but today after looking at the fish on Google its is one very gross looking fish. Even more gross then a ratfish.Im wondering if anyone here has tried it.Evidently they sell alot of it.







Monkfish
Lophius americanus
(A.K.A. - Goosefish, Anglerfish)

Key Distinguishing Markings:

The species is easily recognized because of its large spiny head and wide mouth filled with fang-like teeth.

Monkfish have very broad, depressed heads (head is as wide as the fish is long)

They have enormous mouths with long, sharp teeth.

Monkfish have a modified spine called an "esca."

This spine is quite mobile and can be angled forward so it can dangle in front of the fish's mouth and be wiggled like bait to lure its prey.

Size:

Monkfish grow rapidly with females reaching approximately 39 inches and living to 12 years of age.
Males have not been found older than age 9, and their total lengths reach approximately 35 inches.
Distribution:

Monkfish range from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina.
They are occasional visitors to the lower Chesapeake Bay from late fall to early spring.
Habitat:

Monkfish are marine bottom-dwelling fishes belonging to the family, Lophiidae.
Monkfish inhabit sand, mud, and broken shell bottoms from inshore areas to
depths greater than 800 m (2,300 ft).
Food Preference:

Monkfish are voracious predators and feed on benthic fishes and other prey almost as big as themselves.
Spawning:

Monkfish reach maturity between ages 3 and 4, and spawning can take place from spring through early fall depending on latitude.
Females lay a non-adhesive, buoyant gelatinous egg mass that floats as a broad raft on the water's surface.
Larvae and juveniles are pelagic and remain in this stage for several months before they settle to the bottom at a size of about 3 inches.
Fishing Tips:

Although the recreational fishery for monkfish is insignificant and not well documented for Atlantic coast states, both New York and Massachusetts have size limits on recreational catches of monkfish.

In the Atlantic Ocean off Maryland, monkfish are found in waters from 3 to 200 miles offshore, thus making them outside the jurisdictional limits of the state. However, to meet the need of conservation, a regulation was enacted stating: An individual may not catch or land monkfish (Lophius americanus) for commercial purposes when the Regional Administrator for National Marine Fisheries Service determines that the quota has been attained and closes the fishery as permitted in accordance with 50 CFR 648.”
Fun Facts:

Monkfish have been reported to eat prey nearly one-half their size, as well as capture waterbirds at the surface.
Monkfish are sometimes known as "allmouth" since the fish is mostly head and the head is mostly mouth.
Family:
Lophiidae

Kinda looks like a ling cod.I couldnt get the illustration to show up.

Never tried it, just remember it is the "scary" fish:pale: at Pike Place Market in my daughter's eyes.

Them things do look kinda spooky.
Would make for a good Halloween decoration by the door.
Get a little rot smell with it, keep the kids guessing LOL

For those who are curious here is a pic:



I have never tried them myself, but have seen them for sale at pike place.

Hmmm..... I think I'll stay with West Slope Cutthroat.

I'll stick with the Northwests version of poor mans lobster. Cabezon. Cut into chunks and simmered in heavily salted water then served with melted butter.

Iv heard its kind of popular in Norway. Doesnt look like anything I would eat.

wow that looks like a cross breed of a cat fish and Alien from the movie in the mouth. I would give it a shot taste eating wise. before knowing iw was ediable I would of tossed back where it came from lol now knowing if I caught one dinner bells would be ringing

I used to eat monkfish a few years back. Two reasons to stop for me:

1) They're overfished and don't reproduce quickly; Their stocks are severely depleted.

2) I bought a whole bunch of them once which I had to skin myself. Turns out they were infested with worms - which were still alive (fresh fish anyone?). Brought 'em back to the fish market, and they kindly refunded me, but also informed me that they tended to have worms due to being a bottom-dwelling fish (like cod and halibut - also prone to roundworms - I've found 'em live in both types from market purchased fish). Cooked, the worms won't do you any harm (probably won't even if raw - they were roundworms and not flatworms), but some people might have allergic reactions even to them cooked.

I didn't really care for the texture all that much - reminded me of catfish and other "scale-less" type fish. Monkfish IS fairly pricey though, so that young man's gettin you some "good stuff."

Agreed Jay. Im not real crazy for the slimeyness.Plus it was pretty pungent smelling.My friend brings it to me . Ive asked him to substitute mine for ling or true cod.I was just wondering who indeed ate it.