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Monkfish (latin: Lophius piscatorius) is the onion of the sea. This fish has seven layers of skin, protecting it from the cold, and each one has to be removed before the fish can be cooked.
Some have called the monkfish one of the ugliest fish in the ocean. Its giant, broad head is disproportional to its body and makes up 50% of its weight. Its small eyes sit at the top of its head, in contrast to its huge mouth that expands across its entire head. This enables the monkfish to feed on other marine animals that are almost its own size. The pointy, dangerous looking teeth can fold backward, making it easier for it to swallow its prey.
The monkfish is a predator who mainly preys on fish like rays and conger eel who live close to the ocean floor. It has a dorsal fin, which it can set up like a fishing rod in front of its mouth, to lure prey. Once its victim comes close enough to its huge mouth, it simply snatches it up.

Cooking methods

Delicate and slightly resilient monkfish meat can be prepared in almost every way possible, since it dosn't fall apart easily, even when fermented.
Monkfish can be fried, grilled or roasted. It is also well suited to poaching once seasoned or steamed in a little fat.
In addition to serving it as a fillet, monkfish can be fried or oven roasted whole and served on a bed of vegetables. But, should always be skinned first.

Flavour and texture

Monkfish meat is very firm with exquisite flavour. It slightly resembles lobster or crayfish.

Fishing method

Trammel nets
Trammel nets are similar to gill nets and are used to catch fish who live close to the ocean floor. They consist of three nets, installed vertically down to the ocean floor. The outer nets have bigger mesh openings and in the center there is a smaller mess net, where the fish get trapped. It is attached to a cork rope with swimmers at the top, that is weighed down at the bottom.

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