Goosefish vs. Monkfish — What's the Difference?

Goosefish and monkfish are two names for Lophius americanus, a species found in the Atlantic Ocean. This fish is characterized by its large head and mouth, which make up most of its body size. The names are used interchangeably, with "monkfish" being more commonly used in culinary contexts. This species is highly valued for its tail meat, which has a texture and taste reminiscent of lobster.

The term "goosefish" often highlights the fish's appearance, likening it to a goose due to its shape and size when out of water. In contrast, "monkfish" is thought to derive from the fish's resemblance to a monk in a cloak when viewed from above, emphasizing the cultural and regional differences in naming. Despite the differences in their names, both refer to the same fish and its unique characteristics.

In culinary circles, monkfish is prized for its firm, white flesh that stands up well to various cooking methods, including grilling, roasting, and poaching. While "goosefish" might be used in some regions or contexts, "monkfish" is the term most often found on menus and in recipes, reflecting the industry's preference for a name that may sound more appealing to consumers.

Both names may appear in discussions about seafood sustainability. Monkfish, or goosefish, has been subject to overfishing concerns, leading to regulations to ensure its populations remain healthy. This aspect underscores the importance of responsible fishing practices and awareness in preserving marine biodiversity, regardless of the name used.

The terminology used can also reflect regional preferences and traditions in seafood consumption. For example, in some coastal areas, the local population might be more familiar with the term "goosefish," using it in both commercial and recreational fishing contexts. On the other hand, "monkfish" is more universally recognized, particularly in international seafood markets, highlighting the global appeal of this fish.