Monkfish vs. Rockfish — What's the Difference?

Monkfish, a bottom-dwelling fish found in the Atlantic Ocean, is renowned for its firm, meaty texture that closely resembles that of lobster, making it a popular choice for various culinary preparations. Its flavor is subtle yet distinctive, often described as sweet and similar to shellfish, which has earned it the nickname "poor man's lobster." On the other hand, rockfish refers to a large family of fish known as Sebastes, found in the Pacific Ocean. Rockfishes vary greatly in color, size, and habitat, leading to a wide range of textures and flavors among the species. Generally, rockfish has a milder taste compared to monkfish, with a flaky texture that makes it suitable for a variety of cooking methods such as baking, frying, and stewing.

While monkfish primarily thrives in the cold waters of the Atlantic, making it more common in European and North American cuisines, rockfish are predominantly found in the Pacific, playing a significant role in Asian and North American Pacific coastal cuisines. This geographic difference not only influences the availability of these fishes but also their culinary uses and cultural significance.

Monkfish's unique appearance, featuring a large head and mouth, has contributed to its lesser appeal at fish markets, despite its delicious taste. Conversely, rockfish, with its more conventional appearance, is often sold whole or filleted, making it more visually appealing to consumers.

The sustainability concerns surrounding both species are significant but differ in nature. Monkfish, once overfished, has seen successful conservation efforts in some regions, yet still faces challenges. Rockfish populations have also been overexploited, leading to strict regulations to promote their recovery, especially in the U.S. where certain species were listed as endangered but have shown signs of recovery thanks to management efforts.