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Culinary Dictionary
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| Category: Seafood |
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| Term(s) | ||
Angler fish | ||
 A large and unattractive fish specific to the grouper family, found in European and American waters. They are found from 1,640-10,000 feet deep. They mostly live in the Atlantic and Antarctic Oceans.It can reach a length of up to three to five feet. At the market, it is often found with its tapered body skinned and without its enormous head. The angler can have a slightly muddy taste to it, if not prepared properly. Aptly named angler on account of its ability to bury itself partly on the sea floor and lure in its prey with the use of a tentacle that grows from its head. Hiding in rocks and holes in reefs with only its voracious mouth and the tentacle showing, it is able to camouflage itself so well to its environment that smaller fish easily mistake its twitching tentacle for a worm and approach, only to find itself as the dinner. The angler's flesh is similar to other related groupers', white and flaky. In the Caribbean, the angler is used in chowders or stews consisting of small fish, making for a delicious meal. Grilled and sprinkled with lime or lemon juice, and served with a plantain salad, the angler provides an excellent excuse to return to the tropics. |