Monkfish are not pretty. With their needle-sharp teeth and heads that compose most of their bodies, these toad-like fish are more than unappetizing — they're downright terrifying.

THIS is a pamphlet of which six pages are devoted to an account of the British sea fisheries, and thirty-five pages to descriptions of some thirty-four species of marketable fishes. The ...

Because of that, the monkfish is considered an "angler fish." These fish can grow up to over 4 feet long and weigh up to 50 pounds. Monkfish harvest season runs from November to June.

Add 1 tbsp vegetable oil to an oven proof pan and fry the monkfish for 2-3 minutes over a high heat, turning carefully to crisp up the ham. Drizzle with the remaining oil and transfer to the oven.

For a budget-friendly lobster roll, all you need to do is season the monkfish with salt, pepper, and Old Bay seasoning, then sauté the fillets in butter for about four to six minutes per side ...