Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

Thick-cut monkfish cooked low and slow in a rich tomato-based curry sauce. A lighter curry that still feels like a luxury. This recipe is based on the Punjabi Monkfish served at SABZI in Edinburgh.

Species from other sources include this monkfish, Lophiodes miacanthus, caught in deep water off Hawaii. These are harelip suckers, Moxostoma lacerum, a species that is now extinct. Scientists say ...