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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Cooked monkfish can be safely stored in the refrigerator for 2 to 3 days in an airtight container.
Yes, you can freeze it for up to 3 months. Ensure it is cooled completely and wrapped tightly to prevent freezer burn.
Lobster is the closest in texture, but for more affordable options, try scallops, cod, or halibut.
It earned this nickname because its firm, meaty texture and mild flavor are very similar to lobster tail meat.
Monkfish contains moderate levels of mercury; it is generally safe but should be consumed in moderation compared to low-mercury fish like salmon.
The flesh should turn from translucent to opaque white and reach an internal temperature of 145°F (63°C).
No, monkfish has a single central cartilage 'bone' in the tail, making it very easy to fillet and eat.
Pan-searing, roasting, and grilling are excellent, but it is also famous for its use in Mediterranean fish stews like Bouillabaisse.
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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