Monkfish is a group of deep-water fish, mostly harvested from the northern Atlantic, with firm, lean flesh that is white or light pink when cooked. It is usually sold as fillets or tails. Because the firmness and texture of the meat is similar to lobster, it is sometimes called "poor man's lobster" – apparently because Julia Child popularized the fish, and this description, in the 1970s.
Monkfish is very lean and should salted or brined for one hour before cooking. It can be poached, broiled, baked, fried, grilled, or sautéed.
The liver of monkfish is a delicacy in Japan, where it is called ankimo, and is used in nigiri sushi and temaki.
