Monkfish belongs to delicious fish with great taste, great protein content, unsaturated fatty acids omega -3 and vitamin D. people are known to one party and one family of this species of fish – utilstore. Among them are the two most common types – far Eastern and American monkfish monkfish. In 2010, the organization “Greenpeace” has made in its red list seafood (Greenpeace International Seafood Red list). In this list are entered all commercial species of fish under very high threat of extermination because of the many catches. These fish are long – lived, their age can reach 30 years. The torso of the deep sea devil is so flexible that it can swallow prey twice more than he.
Far Eastern monkfish or angler of the far East (lat. Lophius litulon) is a marine fish of the family odinstaluj squad udenstvertne. The fish has a head greater than his body is wide and flat. The body length may reach 150 cm In contrast to many of the far Eastern fish of the sea devil has the lower jaw 1 or 2 rows of teeth. Of the terrible head and the presence of teeth in the fish called monkfish. Although there are legends that the fish called the sea devil for what he with his strong jaws he bit lockie sailors drowned them.
Despite the terrible head, fish has a very smooth skin on the torso. Back and sides monkfish with light brown spots, lower part of the trunk light.
Far East angler lives in the sea of Japan off the Korean coast, in the Gulf of Peter the Great, and near the island of Honshu. It occurs also in the sea of Okhotsk, Yellow, along the Pacific coast of Japan, East China and South China seas.
Monkfish is a deepwater fish.
American angler, or the American monkfish (lat. Lophius americanus) is a marine fish of the family odinstaluj squad udenstvertne.
If you compare it with the far Eastern utilissima, we can see that the U.S. smaller, the total length of its body reaches 120 cm, but usually about 90 cm. This demersal species inhabits temperate waters of the northeast Atlantic at depths down to 670 m. Widespread along the Atlantic coast of North America from Quebec and Newfoundland (Canada) to North-Eastern Florida (USA). In the Northern part of its range American monkfish lives at relatively shallow depths, and in the South (South of North Carolina), it occurs rarely in coastal waters, there follows considerable depths. It is found in waters with a wide range of temperatures from 0 to +21’C.
Monkfish in cooking
Monkfish is suitable for frying the pieces, and frying the layers on the grate on the grill, or diced and impaled on skewers on the grill. Monkfish boiled and stewed. Particularly popular fish in France, where the meat of its tail is cooked in a variety of ways, for example with jam from blackcurrant or sweet potato, and the head feature used for thick, oily, with lots of spice soup.
Monkfish meat is very highly valued in Japan. In a food is not only meat, but also liver, fins, skin, and stomach.
The Chinese monkfish prefer to cook in a wok. Fillet fried in oil with rice vinegar and soy sauce, sprinkle with ginger and Chile. Then remove wok from heat, fish covered with coriander and green onion mix, served with rice. Everyone who tried this dish that they find it slightly prokopchina. This is a game of spices and especially the wok. The fish turns out tender and very juicy thanks to quick roasting.
In America monkfish cooked mostly on the grill. The fish is cut into pieces together with the skin and the vertebral bone. Marinate with salt, olive oil and rosemary. The oil coats the fish pieces and allow them to dry. Monkfish served with roasted grilled vegetables, seasoned with lemon juice and olive oil.
In America cook carrot puree with meatballs fillet of monkfish. The carrots are boiled until soft, then turned up in the fatty cream, crushed with the addition of coriander and salt. Monkfish fillets are minced and mixed with salt and spices, shaped meatballs about the size of a walnut, boil them for a couple. Mashed potatoes served in deep plates, spread each with a dozen meatballs and sprinkle with fresh herbs.
In Korea from a sea devil doing the national dish Hye and cooked sweet-spicy soup, which add a lot of vegetables and fried in batter monkfish (fillet).
The meat of monkfish seasoned with hot spices, put in rice dough (pancakes) and fry in plenty of oil. Serve the fish with soy sauce.
In gourmet restaurants in several countries, you can find dishes where the fish monkfish represented as follows. The fish fry and serve, poured sweet and sour sauce, served poached fish with lemon and lemon zest and poached and served with a sauce of parsley or spinach with cheese. Roast fish with chili pepper, smoked paprika, ginger, pripuskayut in white wine, cream sauce, milk, baked with tomatoes, fried, strung on sprigs of rosemary.
Monkfish baked in the form of roll. Spread a layer of fillets on the foil, put the stuffing on top, such as broccoli, roll. The ends of the film tie, the roll in this form is lowered into the water and cook the fish 10 minutes at a temperature no higher than 86’S. With this method fillets remain juicy and soft, but holds its shape. The fish is served with cream sauce and fried in butter potato medallions.
In the free market monkfish is not often, as already mentioned above, the fish is under the protection of the state and its yield is limited. Monkfish is not in frozen form can be found in large hypermarkets at a very high price in a certain season or on the market from private sellers (that’s in Europe and America). The rest of the time if the fish and sell it frozen, but its price is also high – 20 Euro per 1 kg.