![]() With its large head and a mouth full of pointy teeth, the fish does not look very appealing at first glance, and that is why it is also referred to as a ‘sea-devil’. The body of the whole monkfish is flat and brown and tapers off very narrowly. This is partly because the monkfish has a gigantic head. ![]() There are (almost) always only monkfish steaks or fully filleted monkfish fillets sold in Dutch fish shops. In fishery, the latter name – allmouth – is mainly used, or as Mooijer-Volendam simply calls it: monkfish. These are so-called common names and fishers’ names, and as you can see, these vary greatly. There are various names for this eccentric animal, such as Lotte, sea-devil, goosefish, abbot, monkfish or allmouth. Buying monkfish (anglerfish) and wolffish at fish wholesaler Mooijer-VolendamĪ short introduction to anglerfish and wolffishĪnglerfish ( Lophius piscatorius) is a ray-finned fish of the anglerfish species.The differences between monkfish (anglerfish) and wolffish.A short introduction to anglerfish and wolffish.We also bring you up to speed on the importance of wild anglerfish and wild wolffish and why you should choose fresh or frozen fish. ![]() ![]() This article explains why anglerfish and wolffish are such unique fish, their differences, and how best to cook with them. So although you would probably prefer not to encounter them in open waters, they are more than welcome on your plate.Īre you a buyer looking for anglerfish, monkfish, or wolffish and don’t quite know the difference between the two? Would you like to know what to look out for when buying anglerfish and wolffish? However, appearances are often deceptive, as this statement confirms: anglerfish and wolffish are both genuinely fantastic fish to cook with. They are also known as the ugly ducklings of the fish kingdom. Monstrously delicious: anglerfish or wolffishĪnglerfish and wolffish: two fish that both owe their names to their remarkable appearance. ![]()
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