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 |
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