Monkfish
Fish & Seafood
Seasonal
♆
Neptune
Monkfish peaks from November to May.
Often referred to as the "poor man's lobster" due to its firm, meaty texture, this fish is at its finest during the winter and early spring. From a conservation perspective, monkfish should be chosen carefully; look for fish caught in the North Sea or those with MSC certification.
Pictured: illustrations by Guillaume Rondelet (left) and Pierre Belon of the Sea Monk, or monk-fish, which they observed around 1550. (It was most likely a squid, not a member of the Lophius family.)
Nutrition facts
Per 100 g
Energy66 kcal / 282 kJ
Protein15.7 g
Fat0.4 g
— saturated0.1 g
Salt18 mg Na
Iron0.30 mg
Figures are estimates per 100 g from reference data and may differ from the
product you use. Always check the packaging for accurate nutrition and allergen
information. Not a substitute for professional dietary advice.
Reference data McCance & Widdowson 2021
Monkfish, flesh only, raw · 16-092 · JA
Literature sources
Energy & Proximates
Energy66.00kcal
Energy282.00kJ
Water83.30g
Protein15.70g
Fat0.40g
Carbohydrates—g
of which sugars—g
of which starch—g
Fibre (AOAC)—g
Fibre (NSP)—g
Alcohol—g
Fat Breakdown
Total fat0.40g
Saturated0.10g
Monounsaturated0.10g
Polyunsaturated0.10g
Trans—g
Omega-3—g
Omega-6—g
Cholesterol14.00mg
Minerals
Sodium18.00mg
Potassium300.00mg
Calcium8.00mg
Magnesium21.00mg
Phosphorus330.00mg
Iron0.300mg
Copper0.010mg
Zinc0.500mg
Selenium—µg
Iodine—µg
Vitamins
Vitamin A—µg
Vitamin D0.001µg
Vitamin E—mg
Vitamin C—mg
Thiamin (B1)0.030mg
Riboflavin (B2)0.060mg
Niacin (B3)—mg
Vitamin B6—mg
Vitamin B12—µg
Folate—µg
Out of season
