Monkfish, also known as goosefish or anglerfish, are found from Florida to Newfoundland. Monkfish prefer to spend most of the time along the sea bottom. Prey is caught with the aid of their modified dorsal fin spine which acts as a lure. The nickname “goosefish” comes from apocryphal accounts of monkfish preying upon geese. While a goose might be too large for an individual monkfish to consume, grebes, ducks, and mergansers have been found in the stomachs or captured monkfish. Monkfish can live up to 13 years and reach a maximum size of 55 inches and 59 pounds. The monkfish resource is healthy and is harvested at sustainable levels. Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium. Almost all the monkfish sold in the United States comes from U.S. fisheries. The United States is also a major exporter of monkfish, supplying foreign markets in South Korea and Europe with livers, tails, cheeks, and whole fish.
Mackerel is high in omega-3 fatty acids and is an excellent source of selenium, niacin and vitamins B6 and B12.
Serving Weight 100 g
Protein 17.81 g
Fat, total 0.67 g
Saturated fatty acids, total 0.131 g
Sugars, total0 g
Fiber, total dietary 0 g
Cholesterol 43 mg
Selenium 33.1 mg
Sodium 54 mg
Atlantic Cod Table of Nutrition