Lophius americanus

The angler of America is also called burbot of sea , devil of sea or fish-fisherman , and in English monkfish , goosefish , american angler , almouth or fishing frog . About the Lophiiformes, 6 species belonging to 5 families were announced in water of the Atlantic Canada .

Description

The angler is rather single by its appearance and does not have a cousin with whom one could confuse it in water of the gulf the St. Lawrence, where it is always fished in less importance with other fish (Plie S, Atlantic Sébaste, Morue,…). Its nicknames testify to its monstrous aspect: its immense mouth comprises several spines and strong teeth, can absorb preys larger than it and make at least the double of the width of the tail and almost the equivalent in length. Its body flattened dorso-ventralement is dissimulated well in sea-beds and the angler has two spines érectiles well ahead on the head, whose first (illicium) is provided with a soft food, resembling a torn skin or alga. It is besides this skin, and that in outgrowths on the contour of the head and the body, which can vaguely bring the angler closer to the Atlantic hémitriptère (smaller, higher than broad, family of the Cottidae), another predator using of camouflage. The pectoral fins of the angler are like large ranges not far from the pelvic head and its fins like small hands below the head.

Food

Its flesh is placed especially in the tail (body), a little in the " épaules" and the Cheek S; it is very white and soft, becomes very firm with cooking, predestining it with the Soupe S and the Grill and bringing closer it, in texture, with the flesh of the crustacean S. the Filet S that one car are thick and without edges. The experts will say to you that its Foie is also excellent. The animal is covered with a soft skin without scales and very rubber band, in lower part of which another thin membrane recovers the flesh, being able to be harmful with cooking. Though much less than at the Cod, one finds worms parasitic in flesh of angler, whose opacity can dissimulate them more. It is very appraisal of the Européens and the Nord-Américains. The cooks know perhaps more name burbot for this fish.

In English

Goosefish
Monkfish

In French

Angler
Burbot

See too

List of fish
List of fish of sea used in kitchen

External bonds

Guide of identification of " Fishings and Canada" Oceans;
Agro-alimentary Canada
Répartion according to " Canada" environment;
Department off Navy Resources (Maine)

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