raw monkfish
Also known as: monkfish
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Also known as: monkfish
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, monkfish is a highly nutritious lean protein. It is low in calories and fat while being rich in selenium, which supports thyroid function, and phosphorus, which is essential for bone health and energy metabolism.
Raw monkfish provides approximately 14.5 grams of high-quality protein per 100-gram serving. This makes it an excellent choice for muscle building and repair with very little caloric overhead.
Monkfish is an ideal food for weight management because it is very low in calories (76 per 100g) and fat (1.5g). Its high protein content helps promote a feeling of fullness, which can reduce overall calorie intake.
Yes, monkfish is perfectly suited for keto and low-carb diets as it contains 0 grams of carbohydrates. It provides essential lean protein without any added sugars or starches.
Monkfish is often called 'poor man's lobster' due to its firm, meaty texture and mild, slightly sweet flavor. Unlike many other white fish, it is not flaky and has a succulent, dense mouthfeel similar to shellfish.
Because of its firm texture, monkfish is versatile and can be pan-seared, roasted, grilled, or used in stews. It holds its shape well and is delicious when wrapped in bacon or prosciutto and roasted at a high temperature.
Yes, it is crucial to remove the thin, greyish-purple membrane that covers the tail before cooking. If left on, the membrane will contract during cooking, making the fish tough and rubbery.
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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Browse recipes →Raw monkfish is highly perishable and should be stored in the coldest part of the refrigerator for no more than 1 to 2 days. For longer storage, it can be frozen for up to 3 months if wrapped tightly.
Fresh monkfish should have a mild, sea-like scent and never a strong or ammonia-like odor. The flesh should appear pearly white or slightly pink, feel firm to the touch, and should not be sitting in excess slime.
Yes, raw monkfish is naturally gluten-free. However, be mindful of how it is prepared, as many traditional recipes involve dusting the fish in flour or serving it with sauces that may contain gluten.