ITALIAN RECIPES TRADITIONAL AND CREATIVE
The description and the Italian recipes of the sea fish
Monkfish has a very ugly appearance, the prominent snout with many sharp teeth, the eyes located in the middle of its head and a grey-greenish colour.
Monkfish 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, 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. It can grow to 6,50 ft (2 mt) in length. The skin, light and without scales is very easy to remove.
Excepting the central bone it has very rare bones, and the meat is very thick and delicate. Generally cooked beheaded, the head can be used for the broth, after evisceration.
When fresh the meat is white/pinkie, elastic and not flaccid or viscid.