What is monkfish?

Monkfish (Lophius piscatorius) is a marine fish belonging to the family Lophiidae. It is present in the Mediterranean Sea, the Black Sea and eastern Atlantic. It prefers sandy or muddy waters, where it is camouflaged.


What are the nutritional properties of monkfish?

Like other fishery products, monkfish contains proteins, minerals (phosphorus, potassium and sodium) and vitamins.


In particular, 100 grams of monkfish contains:

  • 12.8g protein
  • 0.22g fat
  • 0.6g carbohydrate
  • 63 Kcal


When should you not eat monkfish?

Monkfish may contain small quantities of methylmercury, so there are no special contraindications to its use.


Possible benefits of monkfish

The monkfish is a prized fish. The lean meats are easily digestible and are therefore suitable for a low-calorie diet. It is an important source of minerals: phosphorus, essential for the welfare of bones and teeth; potassium, which helps maintain normal blood pressure and may decrease the risk of recurrent kidney stones and the risk of losing bone during aging; sodium, which regulates the passage of nutrients in and out of cells.


Possible contraindications

It is advised always to consume monkfish after it is cooked: heat annihilates any toxic substances, such as Anisakis, a widespread parasite. It is important to know that European legislation (EC Regulation 853/2004, on "Sale and administration of culinary preparations containing fishery products intended to be consumed raw or almost raw") obliges those who sell or administer fresh fish to be frozen at – 20 degrees at least 24 hours. Therefore, before you eat it raw, you should inquire if the that has been done. However, at home you should freeze it for at least 96 hours at -18 ° C in a freezer with three or more stars, before you eat it raw.


Seasonality of monkfish

Monkfish is fished all year, with a slight decrease in the summer months.