Monkfish

For the TV series character, see The Fast Show. For the cryptid, see Sea monk.

A monkfish in a market

A monkfish in its natural environment

Monkfish (or Headfish) is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.

Monkfish is the most common English name for the genus Lophius in the northwest Atlantic but goosefish^[1] is used as the equivalent term on the eastern coast of North America. Lophius has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first (illicium), which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. Experiments have shown, however, that whether the prey has been attracted to the lure or not is not strictly relevant, as the action of the jaws is an automatic reflex triggered by contact with the esca.

It grows to a length of more than 1.5 m (5 ft); specimens of 1 m (3 ft) are common. The largest recorded specimen caught weighed 99.4 kg (219 lbs).^[2]

Commercial use

Two species, Lophius piscatorius and Lophius budegassa, are found in north-western Europe and referred to as monkfish, with L. piscatorius by far the most common species around the British Isles and of major fishery interest. Under UK Labelling Regulations, the phrase "monkfish" is only permitted for Lophiodes caulinaris, Lophius americanus, Lophius budegassa and Lophius piscatorius.^[3]

In Europe and North America, the texture of the tail meat of fish of the genus Lophius, is sometimes compared to lobster tail and has been alluded to as the "poor man's lobster,"^[4] although today it commands prices equivalent to, and in some cases exceeding, lobster and other marine delicacies.^[5] According to Seafood Watch, monkfish consumption raises sustainability concerns due to past overfishing and damage to the seafloor habitat resulting from the use of trawlers and gillnets to catch this fish.^[6]

A second group of fish also known as monkfish are members of the genus Squatina, in the angel shark family Squatinidae. These are of somewhat similar shape to the anglerfish, but completely unrelated; as they are elasmobranchs. These fish are only of minor significance for human consumption, though they are endangered because they are caught as bycatch by trawlers. Monkfish is commonly eaten in all of Portugal and the northern and southern coastal regions of Spain, such as Catalonia, Valencia and Galicia.

See also

• Anglerfish

References

1. ^ David Stevenson, Louis Chiarella, Dianne Stephan, Robert Reid, Kurt Wilhelm, John McCarthy, and Michael Pentony (January 2004). "Characterization of the Fishing Practices and Marine Benthic Ecosystems of the Northeast U.S. Shelf, and an Evaluation of the Potential Effects of Fishing on Essential Fish Habitat". NOAA Technical Memorandum NMFS NE 181. http://www.nefsc.noaa.gov/nefsc/publications/tm/tm181/. 
2. ^ http://www.ba.no/nyheter/article4852710.ece
3. ^ The Fish Labelling (England) Regulations 2010 No. 420
4. ^ Amy Zuber (1997-08-04). "Monkfish: 'poor man's lobster' comes out of its shell". Nation's Restaurant News. http://findarticles.com/p/articles/mi_m3190/is_n30_v31/ai_19648691. 
5. ^ http://shetlopedia.com/Monkfish_Prices_2009
6. ^ "Monkfish - Seafood Watch". Seafood Guide. Monterey Bay Aquarium. http://www.montereybayaquarium.org/cr/SeafoodWatch/web/sfw_factsheet.aspx?gid=13. Retrieved 2009-06-10. 

External links

• The Compleat Lophius
• Monkfish facts, Maryland Department of Natural Resources
• NOAA Monkfish Research Program
• Guide to Responsible Sourcing of Monkfish - produced by Seafish

 This article incorporates text from a publication now in the public domain: Chisholm, Hugh, ed (1911). Encyclopædia Britannica (11th ed.). Cambridge University Press.