Monkfish, anglerfish, goosefish, bellyfish
Monkfish has a mild, slightly sweet taste. The tail meat, the only part of the fish that is used, is firm, dense and boneless. It doesn’t flake readily and is firm like scallop or lobster meat.
The raw flesh is off-white to pale gray, covered with a blue-gray membrane; cooked meat is white. With headless monkfish, blood is a sign of a recently caught fish. Dried up or brown-colored blood indicates a fish that’s started to age. Don’t accept tails when the edges of the meat are discolored or there’s a fishy odor.
Fresh: Whole (head on), Tail fillets (skinless), Whole tails (skin-on)
Frozen: Tail fillets (skinless), Whole tails (skin-on)