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Encyklopédia rýb |
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The monkfish is a fearsome predator who mainly feeds on fish living close to the seabed such as rays or sea eels. Its spine ends in a flexible, extensible cord (esca). This esca is used as a lure to attract other fish, and once within reach the monkfish snaps with its large mouth and then typically swallows its victim whole.
Since its mouth is extremely wide, the monkfish can devour prey that are almost as large as itself. Sharp teeth that slope inward prevent the prey from escaping once captured.
Some consider the monkfish to be one of the ugliest fish in the sea. It has a very broad head which is disproportionately large compared to the rest of the body. Although the front part of the monkfish seems so large it has very small eyes, which lends it an even stranger appearance. Directly behind the head is a barbed dorsal fin, which in turn is behind a feathered dorsal fin, which extends almost to the tail. The skin of the monkfish is very soft. It has no scales, but instead many humps that make the appearance of the fish even less attractive.
Monkfish can reach a length of up to two metres, but the average size of those sold in Germany is about one metre.
The spawning period of the monkfish is between April and June. Females spawn approximately one million eggs, which then drift freely in the sea and are widely distributed due to the sea currents. The larvae initially prefer the high seas as a habitat and only later migrate into shallower waters.
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Nutrient content |
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Nutrient content
100 g Monkfish (edible parts)
Energy:
287 kilojoules
Basic composition:
Water 83.5 %
Protein 14.9 %
Fat 0.6 %
Fatty acids:
Polyunsaturated 271.9 mg
Cholesterol:
75 mg
Minerals:
Sodium 109 mg
Potassium 235 mg
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Occurrence |
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Occurrence
Monkfish are mostly found in the North Atlantic and the Mediterranean Sea. The main fishing area of those offered on the German market is the Northeast Atlantic.
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Fishing method |
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Fishing method
Monkfish are mostly caught with trawl nets or longlines. Interestingly the fish is often skinned and gutted immediately after the catch whilst still on board. This prepares them to be sold quickly. Due its rather unattractive appearance the monkfish is seldom sold whole.
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Economy |
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Economy
The amount of monkfish sold on the German market is very small. Nevertheless, it is not insignificant for the fishing industry, since it can fetch a high price due to its delicate taste.
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Taste |
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Taste
The meat has an exquisite flavour. Apart from the spine it is completely boneless and can therefore be eaten very easily.
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Tip |
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Tip
Hake, Atlantic catfish, or John Dory are particularly suitable replacements for the monkfish. The monkfish should be completely fresh when purchased, since the meat does not keep long. Once the fish begins to spoil, a very strong unpleasant odour can be detected.
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Season |
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Season
The angler fish spawns from March to May. At the fish market is open all year available.
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