Science & Nature • Fish

Monkfish

Monkfish is a common name used for several anglerfish in the genus Lophius, and in some contexts for related fish such as angel sharks.

By Ethan Anderson| Reviewed by Olivia Bennett, Standards & Fact-Checking Lead| Updated July 26, 2026|2 min read| Fact-checked

Monkfish is a common name used for several anglerfish in the genus Lophius, and in some contexts for related fish such as angel sharks. These bottom-dwelling marine fish are known for their large heads, wide mouths, and a lure-like spine used to attract prey. Monkfish are commercially important seafood species, especially in North Atlantic and European fisheries, including waters off eastern Canada.

Taxonomy and naming

Monkfish is a common name applied mainly to species in the genus Lophius. In some regions, the name is also used more loosely for related fish, so usage can vary by country and fishery.

Physical characteristics

Monkfish have flattened bodies, broad heads, large mouths, and fang-like teeth. They use a fleshy lure on the head to attract prey, which is drawn within reach of their jaws.

Habitat and distribution

Monkfish are bottom-dwelling fish that live on continental shelves and seafloor habitats, especially sand and mud. Their distribution includes the North Atlantic Ocean, including waters off eastern Canada and the Gulf of St. Lawrence, as well as parts of the Atlantic and Indian Oceans.

Human use

Monkfish is an important commercial seafood species. The tail meat is the main market cut, valued for its firm texture and mild flavor, often described as lobster-like. Cheeks and liver are also used in some cuisines.

Key facts

Monkfish are bottom-dwelling anglerfish with flattened bodies, large mouths, and fang-like teeth.
They use a fleshy lure on the head to attract prey.
Most commercial monkfish fishing occurs in the North Atlantic and European waters.
The tail meat is valued for its firm texture and mild flavor.
The name monkfish can refer to more than one species, depending on region and usage.

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Canadian context

Monkfish is relevant to Canadian readers because it occurs in the Northwest Atlantic, including waters off eastern Canada and the Gulf of St. Lawrence, and is associated with North Atlantic fisheries.

Frequently asked questions

What kind of fish is monkfish?

Monkfish is a bottom-dwelling anglerfish, usually referring to species in the genus Lophius.

Why is monkfish called "all mouth"?

It has a very large head and wide mouth with sharp teeth, which gives it a distinctive appearance.

Where do monkfish live?

They live on the seabed, commonly on sand, mud, and shell habitats, especially in the North Atlantic.

What part of monkfish is eaten?

The tail is the main edible and commercially sold part, though cheeks and liver are also used in some cuisines.

Is monkfish a threatened species?

The provided sources describe monkfish as having stable populations and do not list it as endangered.

References

NOAA Fisheries — https://www.fisheries.noaa.gov/species/monkfish
Supports: Range, habitat, and seasonal migration in the Northwest Atlantic.
A-Z Animals — https://www.a-z-animals.com/animals/monkfish/
Supports: Genus Lophius, habitat depth, bottom-dwelling behavior, and lure-based predation.
Softschools — https://www.softschools.com/facts/animals/monkfish_facts/1812/
Supports: Common name usage, family placement, number of species, and general habitat.
The Spruce Eats — https://www.thespruceeats.com/what-is-monkfish-4776314
Supports: Edible tail meat, texture, and culinary use.
Direct Seafoods — https://www.directseafoods.co.uk/fish-glossary/monkfish/
Supports: Commercial description, size, and tail meat characteristics.