Monkfish / bottom-trawling (aka goosefish, anglerfish, angler, molligut, bellyfish, bellyfish, fishing frog)

The issue:

The warty brown skin of the monkfish, also known as anglerfish, angler, molligut, bellyfish, lawyerfish and fishing frog, hides tasty fillets of white meat and monkfish liver is considered a delicacy in Japan and Europe.

This bottom fish was at one time discarded when caught accidentally in the Atlantic cod and scallop fisheries. As these other fisheries declined, monkfish began to be marketed to you as gourmet fare. Unfortunately, high demand has encouraged heavy fishing and some populations have become overfished.

Monkfish are mainly caught using bottom trawls which can damage the seabed, or sometimes in gillnets, which can kill other marine animals such as porpoises and many more of my friends. Bottom-trawling is a bit like hunting antelope by just hauling a gigantic net across the savannah. Sometimes nets as wide as a football field weighted with gigantic steel rollers are used, destroying fragile marine ecosystems and only keeping a small proportion of what is caught.

Action:

It's a tricky one. Monkfish are found on both sides of the Atlantic. In the NE Atlantic there are few adequate measures in place for their sustainable management. However, some stocks within these waters - such as the monkfish fishery from the northern stock which includes monkfish fished in Scottish waters - are now considered by many to be in better shape than others and the northern stock is reported as not currently in decline. I know, a bit tough to take it all in, but it's some good news!

Try remembering size matters. Only eat monkfish at above or equal to the size at which it matures - at least 70cms - and avoid eating during its breeding season - spring and early summer.

Read more:

More on bottom trawling

Sustainable seafood: Consumer guides

Where to buy MSC fish

Discover alternative sustainable seafood recipes