The monkfish, scientifically known as Lophius budegasa, is a fish valued for its tender meat and distinctive flavor. This small monkfish is more appreciated than its piscatorius counterpart and is caught in the northeast Atlantic through fishing. Preparation can be whole, in loins, or fillets, with or without skin, but always with the head. This product is usually presented in pieces ranging from 900 g to 1 kg, vacuum-packed to preserve freshness. It is ideally consumed baked and is easy to eat. Nutritionally, it provides 200 kcal per 100 g, with 12 g of fat of which 2.77 g are saturated. Contains fish and may contain traces of crustaceans, which is important for allergy sufferers.