Monkfish is a fish belonging to the Lofidi family, which can reach two meters in length. It has a big head, usually eliminated before sale (except in Venetian markets, where it is sold separately to prepare broths and jellies), and a vast body that extends into a pointed tail.

It has pink, lean and fine flesh that turns white when cooked and tastes similar to lobster. A fresh monkfish is recognizable by its shiny flesh which has to be also fairly elastic (neither soft nor too firm, because, in this case, it would reveal a recent thawing). In slices, it can be cooked in a pan with herbs and sauces or in soups, while whole it can be roasted.