Tag: Monkfish

Monkfish contains over twice as much potassium as cod, making it a stronger nutritional source in that regard. The comparison of monkfish vs. cod, however, goes far beyond a single mineral, pitting a firm, sweet-flavored fish against a delicate, flaky staple. Ultimately, the 'better' choice depends on your culinary goals and priorities, such as texture, flavor, and sustainability.

In 2007, the FDA issued a warning urging consumers not to eat imported fish labeled as monkfish due to life-threatening mislabeling with toxic pufferfish. While that was an isolated incident, several other health, environmental, and ethical concerns have led many to question whether they should avoid monkfish entirely.

According to FDA data, monkfish falls into the "Good Choices" category for mercury content, with levels significantly lower than high-mercury predators like swordfish and shark. This guide explains why understanding these levels is crucial for anyone concerned about mercury exposure from seafood.