One of the ugliest fish in the sea with a huge head, tiny eyes and a giant, gaping mouth filled with needle-sharp teeth. Also called ‘Anglerfish’ it has an apparatus attached to the top of its head that resembles a fishing pole with bait on it. The head is removed at sea and the tail and liver taken ashore to market. Tail meat weighs in between 1 to 4 pounds, and most monkfish livers are exported to Japan. Monkfish are found worldwide but are harvested primarily in the North Atlantic.Monkfish tail has a mild, slightly sweet, even lobster-like taste and texture. It is known as ‘the poor man’s lobster’. The flesh is firm, dense and boneless. It doesn’t flake easily and is perfect for sauces and stews. Raw flesh is pale gray to off-white, covered in a bluegray membrane that should be removed prior to cooking. Monkfish are taken by trawlers, gillnets and as bycatch from scallop draggers. They can be found from coastal Norway to the Mediterranean, and from the Grand Banks to North Carolina.