italian cooking recipesitalian cooking recipes        italian cooking     italian cooking recipes  italian cooking recipes

video recipes on Youtube

italian starters recipes

finger food/appetizers

rice/risotto recipes

spaghetti and pasta recipes

soups recipes

main courses recipes

single courses recipes

sweets recipes

sorbets recipes

recipes for drinks

basic recipes

preserved foods recipes

italian sauces
pictures of italian foods for sale

summary  tables

homemade pasta dough recipes

fish recipes

vegetarian recipes

chicken recipes

beef recipes

pork recipes


white meat poultry recipes

lamb/sheep recipes

traditional recipes

cold dishes recipes

volovant/vol au vent

potato gnocchi recipes

recipes with egg pasta

panzerotti recipes

low calorie recipes

holyday and celebration recipes


italian cooking words

Italian cooking tools

the fish

kinds of  pasta

how eat spaghetti

italian eating habits

beef meat cuts

sheep meat cuts

pork meat cuts

other meats

guide to recipes

culinary news


Italian cuisine
italian cuisine at home
Promote Your Page Too

Italian Cuisine at Home
on Google+


Italian version  

Spanish version

The description and the Italian recipes of the sea fish 



  The monkfish (coda di rospo or rana perscatrice or diavolo di mare): description and Italian names 

(Lophius Pescatorius)

Monkfish has a very ugly  appearance, the prominent snout with many sharp teeth, the eyes located in the middle of its head and a grey-greenish colour.

Monkfish has three long filaments sprouting from the middle of the head; these are the detached and modified three first spines of the anterior dorsal fin. As in most anglerfish species, the longest filament is the first, which terminates in an irregular growth of flesh, the esca. This modified fin ray is movable in all directions. This esca is used as a lure to attract other fishes, which monkfish then typically swallow whole. It can grow to 6,50 ft (2 mt) in length. The skin, light and without scales is very easy to remove.

Excepting the central bone it has very rare bones, and the meat is very thick and delicate. Generally cooked beheaded, the head can be used for the broth, after evisceration.

When fresh the meat is white/pinkie, elastic and not flaccid or viscid.

The Italian monkfish recipes proposed by Italian Homemade Cooking



go to other fish recipes