What Is Monkfish?
A predatory deep-sea fish prized for its firm, sweet, lean white flesh, often compared to lobster in texture and flavor.
What Does Monkfish Taste Like?
Monkfish has a mild, sweet, umami taste with subtle, briny aromas.
- Taste
- Mild, Sweet, Umami
- Texture
- Firm, Meaty, Flaky
- Aroma
- Subtle, Briny
- Acidity
- Low
Technical Metrics
Nutrition Facts
Per 100 g Calories76 kcal
Total Fat1.2 g
Saturated Fat0.2 g
Trans Fat0 g
Cholesterol25 mg
Protein14.6 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium15 mg
Iron0.2 mg
Potassium242 mg
Chef’s Secret
Browning monkfish prior to roasting or braising locks in flavor and creates a beautiful crust. Don't overcook, as it can become tough quickly.
Monkfish Substitutes & Ratios
The best substitute for Monkfish is Halibut, used at a 1:1 ratio. Excellent for texture and mild flavor; works in most recipes.
| Substitute | Ratio | Best for |
|---|---|---|
| Halibut Best | 1:1 | Excellent for texture and mild flavor; works in most recipes. |
| Cod | 1:1 | Good for lean protein and flakiness, but less firm than monkfish. |
| Sea Scallops | 1:1 | Texture match, especially for quick searing or grilling. |
| Mahi-Mahi | 1:1 | Similar firm, meaty texture, but can be slightly stronger in flavor. |
How to Choose & Store Monkfish
- Look for firm, shiny flesh and no strong fishy odor.
- Opt for tail portions for the meatiest cuts.
What Pairs Well With Monkfish?
- Butter
- Garlic
- Lemon
- White Wine
- Parsley
- Saffron
- Tomatoes
- Olives
Frequently Asked Questions
What does Monkfish taste like?
Mild, Sweet, Umami Subtle, Briny
What is a good substitute for Monkfish?
The best substitute is Halibut (1:1). Excellent for texture and mild flavor; works in most recipes.
How do you choose and store Monkfish?
Look for firm, shiny flesh and no strong fishy odor. Opt for tail portions for the meatiest cuts.