Viking Village
Box 458
1801 Bayview Ave
Barnegat Light
New Jersey 08006
Fax 361-9536
Viking Village
•Geographic range: In the Northwest Atlantic Ocean, from the Grand Banks and northern Gulf of St. Lawrence south to Cape Hatteras, North Carolina
•Habitat: Monkfish are live on the ocean bottom, typically on sand, mud, and shell habitats. They can tolerate a wide range of temperatures and depths from inshore up to at least 2,950 feet deep.
•Life span: Few males are seen older than age 7; females live longer than males, to at least 13 years and likely more 
•Food: Monkfish are opportunistic feeders, feeding on whatever prey is available at the time. Adults mainly eat fish, including other monkfish, but also consume crustaceans, mollusks, seabirds, and diving ducks. Larvae feed on zooplankton (tiny floating animals); juveniles eat mostly small fish including sand lance, as well as shrimp and squid.
•Growth rate: Males and females have similar growth patterns up to age 6; thereafter, females are slightly larger than males.
•Maximum size: 35 inches for males, 55 inches for females
•Reaches reproductive maturity: At approximately 14 inches in length for males and 16 inches for females
•Reproduction: Female monkfish release large "egg veils" that can contain more than 1 million eggs. These egg veils float freely in the surface water according to the prevailing currents. They are thought to remain near the surface for 1 to 3 weeks (depending on temperature) until the egg veil disintegrates and the larvae hatch. NOAA's Northeast Fisheries Science Center runs the Monkfish Egg Veil Sighting Network to help scientists to better understand when and where monkfish spawn and where the egg veils travel after spawning. Scientists use the information on egg veil sightings along with satellite data and ocean circulation patterns to predict where eggs will hatch. 
•Spawning season: February through October, progressing from south to north
•Spawning grounds: Unknown, though thought to be on inshore shoals and offshore over deep water
•Migrations: Seasonal; related to spawning and food availability
•Predators: Large monkfish have few predators. Small monkfish are eaten by various predacious fish including swordfish, sharks (dusky, sandbar, spiny dogfish, and smooth dogfish), and thorny skate. Monkfish have been observed in the stomachs of other monkfish, though cannibalism rates are probably quite low with the possible exception of large breeding females. 
•Commercial or recreational interest: Commercial 
•Distinguishing characteristics: Monkfish are described as mostly mouth with a tail attached because they have very broad heads and large mouths. Monkfish are capable of eating prey as long or longer than themselves.
{Excerpted from NOAA/NMFS Fishwatch}
     Monkfish is a very significant fishery at Viking Village. Although some monk are landed as a bycatch of scallop fishing, most are caught by our gillnet boats with nets set on the bottom. We ship monkfish tails to domestic markets primarily on the East coast, head on monk goes ultimately to Korea and the livers end up in Japan.
     NMFS considers the monkfish resource healthy and harvested at sustainable levels. Based on the results of the 2010 stock assessment, monkfish biomass estimates are well above target levels.
     Monkfish is low in sodium and is a good source of niacin, vitamins B6 and B12, and potassium and a very good source of protein, phosphorus, and selenium. 
Provencal Monkfish Bouillabaisse 
Submitted by Chef Chris Sanchez    
     Following are the ingredients and directions for the dish prepared in the accompanying video. The recipe has been proportioned to make 4 or 5 servings, however In order to prepare this mouth watering dish, it is recommended that you watch the video and adjust the ingredient quantities to fit to your requirements.

     2 Monkfish Filets
        (cut into 3 to 4oz portions)
     1 lb 16/20 count Shrimp cleaned 
        and deveined
     2 dozen Littleneck Clams
     2 dozen Fingerling Potatoes sliced
     2 dozen Roasted Juliet Tomatoes
     1 medium head of Fennel sliced
     1 or 2 cloves of Garlic sliced
     1/4 cup Shallots minced
     1 bunch of Parsley cleaned and picked... rough chop 
     Approx. 3 to 4 cups Saffron Stock
     White Wine
     Olive Oil
     Kosher Salt
     Freshly Cracked Pepper

     Peel the Shrimp and save the shells.
     Boil the Yukon Gold fingerling Potatoes in salted water 
and save the water.
     Toss tomatoes in olive oil, salt and pepper and a sprig of thyme and roast until they are golden...about 30 minutes
     Make a Saffron Stock from 1/2 teaspoon Saffron and the water from cooking the Potatoes. 
     To prepare the Broth...Heat Olive Oil in a pan over medium heat and add Garlic, Shallots or Leeks and soften. Remove a couple of tablespoons to save for a garnish. Add Shrimp Shells, a splash of White Wine and cook down a little bit. Add some of the Stock, sliced Fennel, a pinch of Cracked Pepper and a pinch of the Kosher Salt. 
     In the meantime, season the Monk filets with a little Salt and Pepper and sear on both sides in Olive Oil. Get the pan nice and hot, then add the oil...then add the fish and sear for 2 minutes on both sides so that each side is golden brown... searing in the juices! Place on a plate and wait for the rest of the components to be finsihed. 
      In a seperate pot steam the Littleneck Clams, covered, in the broth until  they open...( this should take 3 to 5 minutes ). Add the Shrimp and Potatoes and cook for 8 minutes at a slow simmer.
     Arrange the Clams, Tomatoes, Shrimp and Potatoes in individual serving bowls and place the Monkfish pieces on top. Garnish with the reserved Garlic and Shallots and some Parsley leaves. Finish the dish off with a drizzle of good oilive oil.
Broiled Monkfish Fillets

   1 1/2 lbs monkfish fillets (2 filets about 1-inch to 1 1/2' thick) 
   3/4 cup butter 
   3 tablespoons white wine 
   2 teaspoons lemon juice 
   1/2 teaspoon parsley 
   1/4 teaspoon white pepper 
   1/4 teaspoon salt


   Cover broiling pan (at least 1/4" deep) with foil. Heat broiler to Low. 
   Place Monkfish Fillets in pan & season with salt & pepper. 
   Slice sticks of butter in 1/8" pieces & lay on top of fish. 
   Sprinkle lemon & wine over fish. 
   Sprinkle fish with parsley. 
   Place in broiler for aprox. 15 to 30 min 
Monkfish Recipes
Click watch a very interesting and informative video 
Black Eyed Susan's Chef, 
Chris Sanchez, preparing his Provencal Monkfish Bouillabaisse.
Pan Roasted Monkfish over Moroccan Style 
Cous Cous with Baby Root Vegetables 
& Curry-Roasted Corn Sauce
Submitted by Chef Peter Fischbach

Curry-Roasted Corn Sauce Ingredients
     2 tbsp Olive Oil
     1 large Red Onion, finely chopped
     4 cloves Garlic, finely chopped
     1 cup dry White Wine
     2 tbsp Madras Curry Powder
     4 cups Clam Stock
     2 Corn Husks, chopped
     1 cup Heavy Cream
     1 cup roasted Corn Kernels
     Salt & freshly ground Pepper
     Chopped fresh Cilantro
     Heat oil in a medium saucepan over high heat, add Onions and Garlic and cook until soft. Add Wine and cook until reduced by 3/4. Add the Curry Powder and cook for 2 minutes. Add the Clam Stock and Corn Husks and cook until reduced by 1/2. Strain the sauce into a clean medium saucepan and bring to a simmer. Add the Cream and Corn and cook to a sauce consistency. Season with Salt and Pepper, to taste and add the Cilantro.

Cous Cous Ingredients
     4 tbsp (1/2 stick) unsalted Butter 
     3/4 cup chopped Shallots 
     3 cups homemade Chicken Stock or canned broth     
     1/2 teaspoon Kosher Salt 
     1/2 teaspoon Pepper 
     1 1/2 cups Couscous 
     1/2 cup Pignoli Nuts, toasted 
     1/4 cup Currants 
     Melt the Butter in a large sauté pan, add the Shallots and cook for 
3 minutes over medium heat. Add the Chicken Stock, Salt and Pepper, raise the heat to high and bring the stock to a boil. Turn off the heat and add the Couscous. Cover the pan and let it sit for 10 minutes and add the Pignoli Nuts and Currants. 

Baby Root Vegetables Ingredients
     8  slender Carrots, peeled and trimmed 
     8  baby Turnips, peeled 
     8  baby Parsnips, peeled, trimmed,  
     8  Cippolina Onion, trimmed, peeled  
     8  baby Beets, peeled   
     2 or 3 sprigs fresh Rosemary, Sage, or Thyme 
     Sea Salt 
     Freshly ground Black Pepper 
     Extra-virgin Olive Oil 
     Preheat the oven to 400 degrees F. Put all the vegetables and the herb sprigs in a large baking dish. Season well with salt and black pepper, drizzle generously with olive oil, and toss them with your hands to coat them evenly.
Put the baking dish in the preheated oven and cook, stirring the vegetables occasionally, until they are tender and golden brown, about 45 minutes. Serve the vegetables from their baking dish or transfer them to a platter to accompany a roasted main course.

Monkfish Ingredients
2 (1 pound) monkfish tails 
Corn oil 
Sea Salt
Freshly ground black pepper 
     Preheat oven to 400 degrees F. Preheat a large ovenproof skillet over high heat, Brush Monkfish with Corn Oil and season with freshly ground Black Pepper and Salt. Sear on both sides until golden brown. Transfer to the oven and continue cooking for 8 to10 minutes, until just cooked through. Ladle the sauce onto a platter, slice the fish into 3/4-inch thick slices, drizzle with more of the sauce and top with the Corn relish and chopped Cilantro.