Black-bellied anglerfish, Black monkfish
The black bellied Monkfish has a wide, flattened head with a very large mouth and a small, tapering body. Skinned and gutted fish show a distinctive black lining to the body cavity, which separates it from white monkfish. The flesh is dense, white, and meaty with an excellent, almost lobster-like texture.
It is a demersal species living on or near the seabed over sand, mud, and mixed grounds in deeper waters. Around Cornwall, it is landed by vessels working the western English Channel and Celtic Sea, often as part of mixed demersal fisheries.
Sustainability Rating
Status: Stocks in the region are generally considered stable under current management, with fishing pressure controlled by quotas.
Best Choice: Monkfish landed by Cornish vessels using well-managed demersal trawl or gill net fisheries with strong monitoring and selectivity.
Avoid: Fish from poorly monitored areas or where bycatch mitigation and traceability are weak.
Culinary Uses
Firm tail fillets are ideal for roasting, grilling, or pan-searing.
Holds sauces and marinades well and works in stews and curries.
Often used as medallions or on skewers due to its meaty texture.
Bones and heads make flavourful stocks and sauces.
Best Fishing Practices
Use of selective trawl gear and regulated gill nets to reduce bycatch.
Compliance with quotas, minimum mesh sizes, and accurate species-level landing.
Use of acoustic pingers on suitable netters to reduce marine mammal interactions.
Ongoing monitoring and data collection to support future stock assessments.
Seasonality
Available year-round, with landings driven by fishing effort and weather rather than strong seasonal migrations.
Supporting Local, Sustainable Seafood
Selecting black-bellied monkfish from well-managed Cornish fisheries supports responsible practices and local communities. Clear traceability, selective gear, and adherence to quotas help maintain healthy stocks while offering a premium, versatile whitefish for menus.
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