Monkfish

Monkfish — also known as stargazer or goosefish depending on the species — is a bottom-dwelling fish with a distinctively ugly appearance but highly prized flesh. The edible portion comes almost entirely from the tail, which yields firm, boneless fillets with a dense, meaty texture often compared to lobster.

Monkfish is well suited to robust cooking methods. Its firm flesh holds together beautifully when roasted, grilled, pan-fried, or added to curries and stews. It doesn’t flake apart the way more delicate fish do, making it a good choice for skewers and dishes that require handling. In European cooking, monkfish tail is often roasted whole, wrapped in prosciutto or bacon.

While not as commonly found in Australian fishmongers as other species, monkfish is available through specialty seafood suppliers and is increasingly appearing on restaurant menus.