Lotte and Monkfish are the same fish. Different languages, different markets, one species — so a recipe calling for one works exactly as written with the other.
The one fish
Monkfish is an extraordinarily ugly deep-sea fish that is almost entirely sold as its tail — the only edible part widely available at market. Its flesh is dense, meaty, and almost lobster-like in texture, holding up exceptionally well to roasting, grilling, and inclusion in stews and soups. In France it is called lotte and is a bistro staple. In Spain rape is used in a famous garlic sauce.
What to ask for, by country
One species, one fishmonger’s counter at a time.
| Country | Called |
|---|---|
| 🇺🇸United States | Monkfish |
| 🇬🇧United Kingdom | Monkfish |
| 🇫🇷France | Lotte |
| 🇪🇸Spain | Rape |
| 🇦🇷Argentina | Rape |
| 🇵🇹Portugal | Tamboril |
| 🇧🇷Brazil | Peixe-sapo |
| 🇮🇹Italy | Coda di rospo |
| 🇩🇪Germany | Seeteufel |
Browse every species in the atlas on the fish index, or identify one from a photo with Identify my cut.