Protein Food
Monkfish Tail
About This Entry
Monkfish tail is dense, sweet muscle — braised or roasted in French and coastal cuisines. Full-bodied whites and medium reds with acid suit saffron and tomato broth.
Beginner Guide
Only the tail is commonly sold; head is often used for stock.
FAQ
- What is Monkfish Tail?
- Only the tail is commonly sold; head is often used for stock.
- How should Monkfish Tail be cooked for best results?
- Do not overcook lean fillets; shellfish should be opaque and firm. Rest fish briefly before serving.
At a Glance
Group
Fin Fish
Classification
Animal Protein Foods
Species
monkfish
Scientific name
Lophius piscatorius
Scientific Classification
- Display name
- Monkfish Tail
- Classification
- Animal Protein Foods
- Group
- Fin Fish
- Scientific name
- Lophius piscatorius
- Species
- monkfish
Taxonomy
- Cut type
- portion
- Anatomical cut
- tail
- Bone state
- boneless
- Processing state
- fresh
- Fat content
- lean
- Primary cooking methods
- roast, pan sear, stew
- Recommended doneness
- well done