Monkfish, fishing-frogs, frog-fish, and sea-devils, are various species of lophiid anglerfishes found in the Atlantic and Indian Oceans. Lophius is known as the “monk” or “monkfish” to the North Sea and North Atlantic fishermen, a name which also belongs to Squatina squatina, the angel shark, a type of shark. The North European species is Lophius piscatorius, and the Mediterranean species is Lophius budegassa.^[rx]

Monkfish, Lophius piscatorius, is usually found on the coasts of Europe. Other common names for Lophius piscatorius are Monkfish, frogfish, fishing-frogs, sea-devils, goosefish, angler-fish, and headfish. Monkfish has a large, flat, broad, and depressed head with wide mouths and pointed teeth which are prone inwards. It has a lifespan of 24 years. It has a tapering body and grows up to 200 cm long. The color of the body is mottled brown with glossy skin, a white belly, and scaleless. The meaty flesh is lean and bright white. The cooked monkfish has a sweet flavor and a mild taste. It uses the modified fin ray to attract its prey such as spurdogs, sand eels, rays, sea snails, sculpins, cod, pouting whiting, flatfishes, and haddock.

Monkfish facts

Monkfish are fish with a strange and terrifying look. Due to different adaptations, it makes them able to catch their prey. The head has protuberance which could be moved in various directions which attracts small fish. It has a large head and a large mouth with sharp teeth. The hinged teeth of monkfish allow holding the prey in the jaws of Monkfish. Due to an expandable stomach, it could consume large fish. It is considered to be the ugliest fish in the ocean. They are found at the depth of 1800 meters on shallow waters.

Reproduction

The spawn of this genus consists of a thin sheet of transparent gelatinous material 60–100 cm (2.0–3.3 ft) wide and 8–10 m (26–33 ft) in length. The eggs in this sheet are in a single layer, each in its own little cavity. The spawn is free in the sea. The larvae are free-swimming and have pelvic fins with elongated filaments.^[rx][rx]

Habitat

The East Atlantic species is found along the coasts of Europe, but becomes scarce beyond 60°N latitude; it occurs also on the coasts of the Cape of Good Hope. The species caught on the North American side of the Atlantic is usually Lophius americanus. A third species (Lophius budegassa), inhabits the Mediterranean, and a fourth (L. setigerus) the coasts of China and Japan.^{[citation needed]}

The black (L. budegassa) and white (L. piscatorius) anglerfish both live in shallow, inshore waters from 800 meters (2,600 ft) to deeper waters (greater than 1,000 metres, 3,300 ft).^[rx] These two species are very similar to one another with only a few distinctions between them. These include: the colour of the peritoneum (black for L. budegassa and white for L. piscatorius) and the number of rays in the second dorsal fin (L. budegassa, 9–10 and L. piscatorius, 11–12).^[rx] Also, minor differences in their distribution occur. Black anglerfish tend to have a more southern distribution (the Mediterranean and eastern North Atlantic from the British Isles to Senegal), whereas the white anglerfish are distributed further north, (Mediterranean, Black Sea, and eastern North Atlantic from the Barents Sea to the Strait of Gibraltar).^[rx] Despite these differences, the overall distribution of the black and white anglerfish tends to overlap greatly.^[rx] A map of the distribution of anglerfish in the waters surrounding Europe and North Africa can be found in the external links section. The movements of both species of anglerfish indicate mixing of both northern and southern species could have strong implications for the geographical boundaries of the stocks from a management perspective.^[rx] Both species of Lophius are important because they are commercially valuable species usually caught by trawl and gillnetting fleets.^[rx]

The concern is expressed over the sustainability of monkfish fishing.^[rx] The method most commonly used to catch monkfish, beam trawling, has been described as damaging to seafloor habitats. In February 2007, the British supermarket chain Asda banned monkfish from their stores.^[rx]

Proximity	Amount	% DV
Water	66.73 g	N/D
Energy	82 Kcal	N/D
Energy	345 kJ	N/D
Protein	15.78 g	31.56%
Total Fat (lipid)	1.66 g	4.74%
Ash	1.32 g	N/D

Minerals	Amount	% DV
Calcium, Ca	8 mg	0.80%
Iron, Fe	0.35 mg	4.38%
Magnesium, Mg	23 mg	5.48%
Phosphorus, P	218 mg	31.14%
Potassium, K	436 mg	9.28%
Sodium, Na	20 mg	1.33%
Zinc, Zn	0.45 mg	4.09%
Copper, Cu	0.031 mg	3.44%
Manganese, Mn	0.026 mg	1.13%
Selenium, Se	39.8 µg	72.36%

Vitamins	Amount	% DV
Water-soluble Vitamins
Vitamin B1 (Thiamin)	0.025 mg	2.08%
Vitamin B2 (Riboflavin)	0.062 mg	4.77%
Vitamin B3 (Niacin)	2.174 mg	13.59%
Vitamin B5 (Pantothenic acid)	0.147 mg	2.94%
Vitamin B6 (Pyridoxine)	0.235 mg	18.08%
Vitamin B9 (Folate)	7 µg	1.75%
Folic Acid	0 µg	N/D
Folate, food	7 µg	N/D
Folate, DEF	7 µg	N/D
Choline	mg	0.00%
Vitamin B-12 (Cobalamine)	0.88 µg	36.67%
Vitamin C (Ascorbic acid)	0.8 mg	0.89%
Fat soluble Vitamins
Vitamin A, RAE	12 µg	1.71%
Vitamin A, IU	39 IU	N/D
Retinol	12 µg	N/D

Lipids	Amount	% DV
Cholesterol	27 mg	N/D

Amino acids	Amount	% DV
Tryptophan	0.177 g	40.23%
Threonine	0.692 g	39.32%
Isoleucine	0.727 g	43.48%
Leucine	1.283 g	34.71%
Lysine	1.449 g	43.33%
Methionine	0.467 g	N/D
Cystine	0.169 g	N/D
Phenylalanine	0.616 g	N/D
Tyrosine	0.533 g	N/D
Valine	0.813 g	38.49%
Arginine	0.944 g	N/D
Histidine	0.465 g	37.74%
Alanine	0.955 g	N/D
Aspartic acid	1.616 g	N/D
Glutamic acid	2.355 g	N/D
Glycine	0.757 g	N/D
Proline	0.558 g	N/D
Serine	0.643 g	N/D

*Above mentioned Percent Daily Values (%DVs) are based on 2,000 calorie diet intake. Daily values (DVs) may be different depending upon your daily calorie needs. Mentioned values are recommended by the U.S. Department of Agriculture. They are not healthbenefitstimes.com recommendations. Calculations are based on average age of 19 to 50 years and weigh 194 lbs. Source: https://ndb.nal.usda.gov/ 

Health Benefits of Monkfish

Monkfish is packed with various vitamins, proteins, and minerals that are required for the maintenance of good health. It has a high content of omega-3 fatty acids that lowers the chances of heart ailments and assist nerve function. It is usually served with baked potatoes, whole rice, and grilled vegetables. It is packed with antioxidants which prevent the damage made from free radicals. The presence of Vitamin B6 and B12 increases myelin production and promotes brain functions.

1. Lowers cholesterol

Vitamin B12 lowers the cholesterol level in the body. It controls the level of triglycerides that maintains the function of the heart.

2. Treat Alzheimer’s

It helps to cure Alzheimer’s disease by showing the symptoms such as cognitive degeneration and confusion. This disease is caused due to the low presence of Vitamin B12.

3. Muscle health

Protein is vital for the coordination and contraction of muscles. It is present in the muscle tissues and also maintains the structure of muscles. The growth of muscle is also dependent on the adequate amount of protein in the body. It is very important to maintain the balance between the breakdown of these muscle proteins and the rate of muscle protein synthesis. (1) (2) (3) (4) (5)

4. Enhance immunity

Protein is essential to build a strong immune system. It prevents various diseases and infections. The antibody helps to eliminate foreign elements such as antigens. The antibodies also deactivate the antigens. (6)

5. Healthy bones

Phosphorus has a vital role in the growth process and maintenance of teeth and bones. It works with calcium for the formation of strong bones. It promotes gum health and maintains tooth enamel. Phosphorus is associated with heart health which helps to prevent cardiovascular ailments. (7) (8)

6. Supports digestion

Phosphorus is vital to facilitate digestion. Niacin and riboflavin are responsible for the metabolism of energy to emotional and neurological response systems. It also clears diarrhea, constipation, indigestion, and bowel movements. This maintains the digestive health and kidneys. (9)

7. Balance hormones

Pyridoxine helps to treat emotional disorders. Its deficiency affects the hormones due to which might cause emotional disturbance. The adequate consumption of Vitamin B6 is essential for treating emotional disorders.

8. Skin problems

Pyridoxine is essential to maintain skin health by treating the skin ailments such as dandruff, hair loss, acne, eczema, and dry skin. It also helps to treat psoriasis and melanoma.

9. Provides energy

Niacin helps to convert carbohydrates, protein, and fat into energy.

10. Mental condition

The conditions such as mental derangement could be treated with medicinal drugs and niacin supplements.

How to Eat         

• The flesh is stir-fried, pan-fried, poached, roasted, and barbecued.
• It could be added to soups and stews.
• In Japan, the livers of Monkfish are rubbed with salt, soaked in rice wine which is steamed and served with vegetables or herbs.

Other Facts

• Monkfish could grow up to 150 cm (4.9 ft.).
• Mostly, it spends its life on the ocean floor.
• It swallows its prey.
• Swordfish, thorny skates, and sharks are their natural enemies.
• The mating season occurs from February to October.
• Female lays about one million of buoyant eggs in a season.
• It reaches sexual maturity at four years of age.
• Male monkfish survives for 7 years and female for 13 years.
• They are renowned for their tail meat.
• It is also regarded as allmouth.

Precautions 

• The consumption of sea fish if one is trying to reduce inflammatory diseases such as heart disease.
• Farmed ones contain arsenic that leads to arsenic poisoning.
• Seafood should be cooked safely in order to prevent foodborne illness.
• Pregnant women, young children, older adults, people having lower stomach acid and compromised immune systems (HIV/AIDS, liver disease, cancer, diabetes, gastrointestinal disorders, people taking steroids, chemotherapy, or immune system) are prone to higher risk.
• It might be contaminated with bacteria such as Vibrio parahaemolyticus, Vibrio vulnificus, and other bacteria relate to land use, sewage discharges, runoff, etc. These microorganisms occur naturally in warm coastal waters which could cause even death or serious illness in individuals who are at higher risk.
• Listeria monocytogenes could cause a serious foodborne illness known as listeriosis.
• The virus Hepatitis A could survive in light cooking. So one should consume it after being properly cooked.
• Fish could have toxins that could cause illness such as ciguatoxin and scombrotoxin, or histamine poisoning.
• Sea fish is related to Scombrotoxin (histamine) which develops when fish is not kept cold enough. The symptoms develop quickly and also disappear completely within 24 hours.
• The flesh of tropical marine fishes might cause ciguatera poisoning experiencing gastrointestinal maladies that could last for several days, weakness in arms and legs, and reversal inability to differentiate between cold and hot. The symptoms could persist for weeks.
• Farmed seafood results in to increase in inflammation leading to weight gain, arthritis, and heart diseases.
• The imbalance ratio of Omega-6 and Omega-3 causes heart disease and hypertension.
• Seafood and fish in farms have polychlorinated biphenyls (PCBs), organophosphorus (OPs), organochlorine (OC), trifluralin pesticides, and hexachlorobenzene (HCB) causing diseases or even death.
• The seafood has a high content of mercury, which may lead to mercury toxicity.
• Consume it in moderate amounts. So consume it with caution or Avoid consuming it raw.
• Some people might get allergic reactions. So avoid it.
• It has a high chance of contamination.
• One should limit its intake.
• Consult the doctor by pregnant women and children before consuming it. Children and pregnant women should avoid it because the high content of mercury might cause a negative impact on the development of the nervous system of a fetus.
• Seafood or fish have purines in it which is harmful to people having purine-related problems. Excess purines result in an excess buildup of uric acid that could lead to the formation of kidney stones as well as gout.

References

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