Monkfish

Japanese name

 * ankoh

About monkfish
Monkfish is a strange-looking fish that is firm textured and has delicious tasting meat, similar to that of lobster. In Europe, the monkfish has been treasured for many years, but until the later part of the 1970's, American fisherman would dispose of the monkfish. Americans now keep the monkfish, but only for the meat from the tail, whereas Europeans use the entire fish. It can be prepared using several different cooking methods, such as poaching, roasting, sautéing, or grilling.

Grouper, tilefish, or lobster can be used as substitutes.