What is Lotte called in the United States?

In the United States, Lotte is known as Monkfish.

What is Lotte called in the United Kingdom?

In the United Kingdom, Lotte is known as Monkfish.

What is Lotte called in Argentina?

In Argentina, Lotte is known as Rape.

What is Lotte called in Spain?

In Spain, Lotte is known as Rape.

What is Lotte called in Portugal?

In Portugal, Lotte is known as Tamboril.

What is Lotte called in Brazil?

In Brazil, Lotte is known as Peixe-sapo.

What is Lotte called in Italy?

In Italy, Lotte is known as Coda di rospo.

What is Lotte called in Germany?

In Germany, Lotte is known as Seeteufel.

What family does Lotte belong to?

Lotte belongs to Lophiidae, the anglerfish family.

Lotte

Fish · Lophiidae

Lotte in English is Monkfish. It belongs to the Lophiidae family; the names below show how the same fish is sold across international markets.

Roberto Pillon, CC BY 3.0, via Wikimedia Commons

Also called

🇺🇸🇬🇧Monkfish🇦🇷🇪🇸Rape🇵🇹Tamboril🇧🇷Peixe-sapo🇮🇹Coda di rospo🇩🇪Seeteufel

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.

Names by country

Country	Name	Notes
🇺🇸United States	Monkfish	Also called goosefish or anglerfish in the US
🇬🇧United Kingdom	Monkfish
🇦🇷Argentina	Rape
🇫🇷France	Lotteprimary	A bistro classic — lotte à l'américaine is a celebrated French dish
🇪🇸Spain	Rape	Rape al ajillo (in garlic sauce) is a well-known Spanish preparation
🇵🇹Portugal	Tamboril
🇧🇷Brazil	Peixe-sapo
🇮🇹Italy	Coda di rospo	Also called 'rana pescatrice'.
🇩🇪Germany	Seeteufel

Culinary substitutes

Cabracho

Both are ugly, big-headed fish with firm sweet flesh that hold up in stews and soups — monkfish gives more meat per fish, cabracho gives far more flavour to the liquid.

Congrio

Both are firm, gelatinous, boneless-in-the-middle fish that thicken a stew as they cook — monkfish is meatier and easier to portion, conger cheaper and more flavourful.