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Why You Should Try Monkfish

February 29, 2024

Eat more monkfish! A nonprofit agency in New York works to increase demand and consumption of monkfish in the Northeast.

Calvin Alexander in yellow and orange gear holding large monkfish. Study Fleet scientist Calvin Alexander holding a monkfish.

Monkfish is a great-tasting, sustainable seafood choice that is often compared to lobster. Despite it being caught from Maine to North Carolina, U.S. demand for monkfish is surprisingly low. Many consumers have never even heard of this delicious fish. In our new podcast episode, we'll hear about efforts to increase domestic demand and consumption of the humble monkfish. 

Our guest is Amanda Dauman, a fisheries specialist with the Cornell Cooperative Extension of Suffolk County, New York. They're a NOAA Fisheries partner and recipient of the Saltonstall-Kennedy Grant, awarded to groups that support U.S. seafood. They work with local partners in and around Long Island—including fishermen and processors, retailers, restaurants, and others—to increase public awareness and consumption of monkfish. Listen to the episode to hear more about the monkfish and how you can add this flavorful fish to your menu. 

Last updated by Office of Communications on May 09, 2024