Monkfish is the most commercially important anglerfish of the family Lophidae and is closely related to the European L. piscatorius. Its unique appearance has inspired many common or folk names, including all-mouth, sea-devil, and "poisson-pecheur," a name derived from the strange spike with what looks like a lure on the end which the fish uses to entice its prey. The species is easily recognized because of its large spiny head and wide mouth filled with fang-like teeth, but consumers rarely get to see the whole fish as fishermen remove the tail and liver and throw the rest back. Monkfish are found worldwide, but the primary harvesting areas are in the North Atlantic from the Grand Banks of Newfoundland to North Carolina. Harvested by trawlers and gillnets and often as bycatch from scallop draggers, monkfish is available fresh from September through April and frozen year round.

Despite its frightening exterior, monkfish has a mild, sweet taste. The flesh is firm and dense, similar to scallops or lobster meat. The meat cooks up white and is excellent with virtually any kind of sauce or marinade.