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Beche De Mer
(Sea Cucumber - Trepang)

Commercial Fishing for Monkfish | Stargazer:

Also known as Monkfish and Anglerfish. Monkfish New Zealand Kathetostoma giganteum New Zealand - Giant stargazer, Bulldog, Stargazer, Australia - Stargazer, Japan - Mishima-okoze, Mishima, France - Rascasse blanche de Nouvelle Zelande

Stargazers are usually taken as a bycatch of deepwater trawling operations and are marketed either as whole fish or fillets.

The tail section of this fish is the most important part, yielding two fillets/loins, one on each side of a cartilaginous structure. As the nickname implies, this meat may be substituted in dishes where lobster is usually required.

Monkfish aren't the prettiest fish, but they are pretty tasty, with mild, slightly sweet meat similar to lobster. Until the 1970s, this "poor man's lobster" was caught incidentally in trawls and scallop dredges and was considered a trash fish in the United States. In the 1980s, domestic commercial fisheries for monkfish developed in response to growing international demand for monkfish tails and livers (as the European and Mediterranean monkfish stocks had been depleted). By the 1990s, monkfish were the highest valued finfish in the Northeast, surpassing traditional groundfish species such as cod, haddock, and flounders.

See Also:
Stargazer (Uranoscopidae) or Monkfish Photographs and Information

Catching and Fishing for Stargazer or Monkfish

Cooking Stargazer | Recipes for Monkfish

Commercial Fishery Stargazer (Uranoscopidae) | Monkfish Buyers, Sellers