Typically only the meaty tails of monkfish make it to the table, so most people have never seen the fish's huge mouth and head, adapted for hunting in deep water. Monkfish aren't the prettiest fish, but they are prized worldwide for the firm, toothsome and incredibly succulent tail meat.
This gluttonous creature is also known as the anglerfish, because of the fishing rod-shaped antennae atop its distinctively ugly mug, which are useful in prey on a wide variety of smaller fish. With such a generous oral passageway that's adept for killing, codlings nearly 2 feet in length have been discovered in their bellies, which can hold an inventory of food nearly half its own weight.
Monk fish harvested from Maine's Cape Elizabeth are globally ocnsidered the highest sashimi (Ankoh) grade Monkfish on Earth with the majority of the landings being shipped overseas for buyers willing to pay a premium price for the pinnacle of the global catch.
The tail end of the monkfish is what is prized worldwide, however its bones are an excellent choice when making Fume' due to the incredibly decadent flavors derived from the spine. The flesh of Ankoh Graded Day Boat Monk is in a diifferent league than the smaller precut Monk Fillets in many markets around the country.
Monk caught in the U.S. Atlantic with bottom gill nets or bottom trawls is a "Good Alternative." Goosefish is no longer overfished, but there's bycatch of endangered, threatened or overfished species. Tip: Goosefish is called "ankoh" when prepared for sushi, and the liver is sold as "ankimo."