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Monkfish |
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Seafood -
Fish
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Monkfish (Kathetostoma giganteum) |  
| | Common Name: | Monkfish | | Scientific Name: | Kathetostoma giganteum | | Other Names: | Giant stargazer, Bulldog, Stargazer (NZ), Stargazer (Australia), Mishima-okoze, ishima (Japan), Rascasse blanche de Nouvelle Zelande (France), In the Northern Hemisphere the common name monkfish refers to certain members of the family Lophiidae (anglerfish). | | Family: | Uranoscopidae (stargazers) | | Description: | The average length is 30 – 50 cm weighting about 2 kg. Occurs only in New Zealand but is very similar to species found around Japan and Europe. Mottled olive brown above, white below; small fish have longitudinal pale stripes. A sharp prominent spine projecting above each pectoral base. The dull colour and spines are characteristic of this species. | | Main Season: | Landings all year round, but decline over winter, May - August. | | Resource: | Moderately common in shelf waters about southern New Zealand 60 – 600 m. Caught by trawling. A moderate resource. | | Characteristics: | Pearly white flesh, firm texture, will not readily flake. Suited to most cooking methods, and when cooked has characteristics and flavour similar to rock lobster. | | Common Packaging: (packaging may vary between vessels) | | H&G / Dressed | Size graded, bulk packed, polylined cartons. | | Skinless, Boneless Fillets | Size graded, interleaved shatterpack. | | | | | | | Absolute Foods Ltd
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