Monkfish

The Monkfish – From Creation to Dinner Plate

From the depths of the ocean, the monkfish emerges in a seemingly alien form that is unfamiliar to many. But what is a monkfish and how does it come to grace the dinner plate? With their hideous maws, protruding eyes and peculiar appendages, monkfish can appear quite odd, with some even labeling them an “ugly fish.” Understanding the full lifecycle of the monkfish, however, reveals an intriguingly complex set of events which ultimately lead to its presence on countless dinner plates.

At the beginning of its life, the monkfish starts off small and unassuming, as a delicate egg suspended in the depths of the ocean. The female monkfish releases its eggs into the water column, where they remain for the entirety of their incubation period. While free-floating, the eggs are carried around by ocean currents, leading them to different areas and helping to disperse the monkfish’s population. The eggs are made up of a double membrane which contains a yolk and a shell. These will soon hatch into larvae and eventually form the monkfish that we recognise today.

Once the eggs hacher, the larvae take on quite a different form than their adult counterparts. They are around a millimeter in size and have a long, thin body which is cylindrical and streamlined. At this stage of the monkfish’s life, its head is larger than its body, containing the large eyes that they are known for. They also have a barbels or “whiskers,” which they use to detect their prey. They often feast upon bristle worms, and other smaller marine life forms.

The larvae grow quickly and eventually take on a flatter and wider form, with the body and head becoming relatively the same size. As they continue to grow, their appearance changes drastically and with more regularity, their characteristic large head and massive gaping mouth develop. Now in an adult form, the monkfish is unmistakable. Not only do they have their signature head shape, but they then develop their “teeth” which are actually modified pectoral fins that look almost shark-like. However, despite their appearance, these teeth are actually harmless.

Once they reach adulthood, monkfish become relatively inactive, stagnant predators. They have to remain relatively still in order to ensure their “teeth” are constantly exposed and ready to snap up any unfortunate prey that is foolish enough to get too close. This inactivity gives monkfish a strange, ghost-like quality to them, as they seem to float eerily through the water with their large eyes and open mouth.

Once the monkfish has reached adulthood, it can finally travel through the ocean in order to mate and reproduce. During a mass spawning event, thousands of monkfish eggs are released into the water and their journey to the dinner table begins. To get from their spawning grounds, the monkfish eggs are once again carried by the ocean currents to different regions. This process can take up to two years, depending on the current.

Once the eggs reach the hospital grounds, or nursery, they are collected and brought to shore by fishermen. Here, they are placed into tanks or pools known as “vats”. Here, the monkfish eggs develop and can be monitored by the fisherman, who are keeping an eye out for any unexpected changes or drops in the water temperature or oxygen content. The monkfish are kept in the vats to ensure they survive through their early stages of life and reach adulthood without any issues.

Once the monkfish have matured, they are taken out of their vats and sold at the fish markets. The monkfish are then bought by chefs and restaurant owners, who then prepare them for their menus. The monkfish is often a popular choice for its meaty texture, mild flavour and its ability to absorb the flavours that are used to cook it. This can range from different spices and herbs, to a rich and aromatic citrus gravy or even a light and fragrant garlic sauce.

Once the monkfish has been cooked, it graces the dinner plate and the journey from hatchling egg to plated meal is complete. In the end, the monkfish can provide a unique and special experience for the diner due to its taste, texture and journey from creation to table. Despite its appearance, with its “ugly” face and sharp teeth, it simply adds to the level of excitement and anticipation of tucking into a monkfish dish. In the end, monkfish are an exciting and delicious marine species that many diners can enjoy.