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Monkfish (lophius piscatorius)

A large fish - also known as angler fish in Britain, laimhineach in Ireland and Goosefish in the U.S.A.

Only the tail meat, which resembles lobster in texture, is eaten - although half the length, and two-thirds of the weight are taken up by its enormous head. As this is unattractive, it is rarely displayed whole, but if the head is offered, it makes very good soup.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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