Anglerfish (Lophius piscatorius)

Introduction:

The anglerfish has its name not by chance. With its disproportionately large head, menacingly toothed mouth and unattractive surface, it looks truly devilish. Nevertheless, it is very popular in upscale cuisine because of its pristine white, boneless and tender fillet meat.

Use/Preparation:

The fish can be fried, boiled, deep-fried or grilled and enjoyed on skewers, in soups, or in curries.

Health:

The meat of monkfish is low in fat and high in protein. In addition, the fish provides vitamin A.

Alternatives:

Redfish, cod, turbot, gilthead seabream and halibut can be used as alternatives due to their similar texture, nutritional value and taste.

Back to tested foods

Average nutritional values raw	per 100 g
Energy (kcal/kJ)	66/278
Fat	0,7 g
Healthy fatty acids	0,2 g
Carbohydrates	0 g
Sugar	0 g
Protein	14,9 g
Salt	0 g