Monkfish
a member of a family of fish called anglers; The monkfish is widely considered one of the ugliest fish in the sea. It can reach a length of 50 pounds and 4 feet and has a taste similar to cod and a texture similar to lobster. The monkfish has a huge mouth and a somewhat flattened body that lacks scales. It has a long tube that looks like a tail and is the only edible part of the fish. The tail is boneless and has a texture and taste similar to scallops or lobsters. Also known as anglerfish, goosefish, mouth, frogfish, and sea devil, monkfish can be found on the Atlantic coast from the New Found Land to Brazil. Monkfish has firm, chewy flesh that has a mild, slightly sweet flavor and is low in fat. The best way to cook monkfish is by baking, grilling, deep frying, sautéing, steaming, or poaching.
Telefish
Tilefish is a brilliantly colored Atlantic fish that can be found from Nova Scotia to the Gulf of Mexico, and is most abundant north of New Jersey. It is a fish caught by sport and commercial anglers at depths ranging from 50 to 1,500 feet. Fish mainly feed on the taste of what they are fed. Large fish usually live in deep waters and feed on shrimp, crabs, oysters and lobsters and taste similar to crab and shrimp. This combined with the fact that larger fish have a firmer texture makes tilefish more expensive per pound as size increases. Smaller fish have a shorter lifespan and tend to become mushy. The tilefish is known as the clownfish because of its colour, which is an iridescent blue-green with yellow and gold spots and a white belly. It averages 2 feet in length and 5-10 pounds but has been known to reach 4 feet and weigh up to 80 pounds. There are six species of tilefish, with the golden tilefish being the best known. The tilefish is a slow growing fish with a lifespan of up to 46 years. Almost all tile fish are sold fresh. When raw, its flesh is pinkish-white. After cooking, it turns white, firm and flaky with a distinct, mild flavour. It is a lean meat that remains moist after cooking. The best way to cook tilefish is by baking, grilling, sautéing, sautéing, broiling, poaching, or steaming.