raw monkfish

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raw monkfish - Nutrition Facts & Recipes | CraftMyMeals | CraftMyMeals

Dietary Information

animal Based

Nutrition Facts

Per 100g

Calories

15g

Protein

Carbs

Fat

Fiber

Sugar

Sat. Fat

25mg

Cholesterol

Vitamins & Minerals

Vitamin A: 0mcg

Vitamin C: 0mg

Vitamin D: 0mcg

Vitamin E: 1mg

Vitamin K: 0mcg

Vitamin B1 (Thiamin): 0mg

Vitamin B2 (Riboflavin): 0mg

Vitamin B3 (Niacin): 2mg

Vitamin B5 (Pantothenic Acid): 0mg

Vitamin B6: 0mg

Vitamin B9 (Folate): 4mcg

Vitamin B12: 1mcg

Sodium: 18mg

Potassium: 400mg

Calcium: 8mg

Iron: 0mg

Magnesium: 21mg

Phosphorus: 190mg

Zinc: 0mg

Copper: 0mg

Manganese: 0mg

Selenium:

Nutrition data source: USDA FoodData Central

Measurement Conversions

Common measurement equivalents in grams

1 Oz

28.35g

1 Lb

453.59g

1 Kg

1000g

1 Piece

250g

Health Benefits

•Excellent source of lean, high-quality protein
•Rich in Selenium which supports thyroid function
•Provides Vitamin B12 for nerve health and DNA synthesis
•Low in calories and fat, making it heart-healthy
•Contains phosphorus for bone and teeth maintenance

Storage Tips

•Store in the coldest part of the refrigerator for no more than 1-2 days
•Keep wrapped tightly in plastic or in an airtight container to prevent drying
•Freeze for up to 3 months if not using immediately

Frequently Asked Questions

How long does raw monkfish last in the fridge?

Raw monkfish is highly perishable and should be consumed within 1 to 2 days of purchase.

Can raw monkfish be frozen?

Yes, it can be frozen for up to 3 months. Wrap it tightly in moisture-proof freezer paper or plastic wrap.

What should I look for when buying raw monkfish?

Look for flesh that is pearly white, firm to the touch, and has a mild, fresh sea scent rather than a fishy odor.

What is a good substitute for monkfish?

Lobster, scallops, or firm white fish like cod or halibut are the best substitutes due to the similar texture.

How do I prepare monkfish for cooking?

Rinse under cold water and pat dry. Crucially, peel away the thin, translucent grey membrane that covers the tail meat.

Is monkfish high in mercury?

Monkfish contains moderate levels of mercury; it is generally recommended to limit consumption to a few times a month.

Why is monkfish called 'poor man's lobster'?

It earned this nickname because its firm, meaty texture and sweet flavor are remarkably similar to lobster tail.

What are the best cooking methods for monkfish?

Monkfish is versatile and excels when roasted, grilled, pan-seared, or poached in stews.

Is monkfish a fatty fish?

No, monkfish is a very lean fish with less than 2 grams of fat per 100g serving.

About raw monkfish

raw monkfish is a versatile ingredient found in cuisines around the world. With 76 calories per 100g and 14.5 grams of protein, it's a nutritious addition to many dishes.

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