Monkfish

Monkfish

Day Boat Monkfish

It's hard to believe we New Englanders used to ship most of our monkfish catch to Europe. Now the tail fillets, white, round, and plump, are a highly-valued restaurant favorite here. They're sweet, with a scallop-like texture. Great wrapped in prosciutto and pan-roasted. Choose from 2 or 3 lbs. of fish.

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Know where your fish comes from...

Monkfish

(Lophius americanus)

Monkfish tolerate a wide range of temperatures and habitats on the East Coast. Ours are landed primarily inshore here on Cape Cod, from Provincetown to Chatham.

  • We like to display monkfish whole, so customers can see their outsized, toothy mouths. Under the skin, monkfish tails are encased in a slippery membrane that gets rubbery-tight when cooked––we remove it when we prepare each order.  Monkfish liver is also highly valued, especially in Europe.
  • Our monkfish is landed daily, by fishing families making one-day trips to sea, which means a truly local, very fresh, more carefully handled catch.
  • Our monkfish is trawled. The environmental impact of trawling is reduced here on Cape Cod, where monkfish is caught only when inshore––so, over a sandy bottom––for the season. Each year's catch reflects the New England and Mid-Atlantic Fisheries Councils' Monkfish Management Plan.
  • Fishwatch––the National Marine Fisheries Service sustainability report––confirms that monkfish, overfished by the1990s, then strictly managed, were successfully rebuilt as of 2008. It is now fished at sustainable levels.