In its natural state, the monkfish, or anglerfish, is not pretty. The bottom-dwelling creature has a monster-like appearance, with a huge head, giant mouth and rows of sharp teeth.
Yet, prepared correctly, the monkfish can be a beautiful sight. Meaty and sweet, monkfish has a texture more akin to lobster than to flaky white-fleshed fish, and its tail offers a tenderloin-like, cylindrical cut that is unique to the world of seafood.
The French in particular love monkfish tail, which they call gigot de mer (roughly translating to "leg of lamb of the sea"), while Japanese eaters prize monkfish liver, or ankimo, served as sashimi. American restaurants around the country creatively blend both traditions in their preparation of monkfish, and many go a step further by adding their own twists on this unusual but tasty delicacy from the deep.
