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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, cooked monkfish is a very healthy seafood choice. It is an excellent source of lean protein, low in calories and fat, and provides essential minerals like selenium for immune support and phosphorus for bone health.
A 100g serving of cooked monkfish provides approximately 97 calories and 18.5g of protein. With 0g of carbohydrates and only 2g of fat, it is a nutrient-dense option for those tracking macros.
Yes, monkfish is highly keto-friendly because it contains zero carbohydrates. While it is naturally low in fat, it can be prepared with butter, cream sauces, or olive oil to meet higher fat requirements for a ketogenic diet.
Naturally, cooked monkfish is gluten-free. However, you should check the ingredients used in its preparation, as some recipes involve flour dusting, breading, or sauces that may contain gluten.
Monkfish is famously known as 'poor man's lobster' due to its firm, meaty texture and mild, slightly sweet flavor. Unlike many other fish, it does not flake easily and has a succulent bite similar to shellfish.
To keep monkfish tender, reheat it gently in a pan with a small amount of liquid like broth or butter over low heat. Avoid high-heat microwaving, as the lean protein can quickly become rubbery and dry.
Cooked monkfish should be stored in an airtight container and consumed within 3 to 4 days. Always ensure it is cooled to room temperature before placing it in the fridge to maintain food safety.
cooked monkfish is a versatile ingredient found in cuisines around the world. With 97 calories per 100g and 18.5 grams of protein, it's a nutritious addition to many dishes.
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View all seafood →Discover 0 recipes featuring cooked monkfish with step-by-step instructions.
Browse recipes →Yes, you can freeze cooked monkfish for up to 3 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag to prevent freezer burn, though the texture may become slightly firmer after thawing.
Monkfish contains moderate levels of mercury, similar to cod or halibut. It is generally safe for most adults to eat once or twice a week, though pregnant women and young children should follow standard FDA seafood guidelines for moderate-mercury fish.
Monkfish have very large, bony heads that are mostly inedible, so the tail is the primary part harvested for meat. The tail provides two thick, boneless fillets that are easy to cook and have a texture similar to lobster tails.