Home > Cooking > Encyclopedia

	Encyclopedia
	angler fish angelica angels on horseback anglaise, à l' angler fish Anjou pear Anna potatoes Appenzeller cheese; Appenzell cheese Definition: The angler takes its name from the method by which it lures its prey: it lies partially buried on the sea floor and twitches a long filament that grows from its head. The filament resembles a worm and attracts smaller fish that are soon engulfed by the angler's huge mouth. Also known as monkfish, lotte, bellyfish, frogfish, sea devil and goosefish, this large, extremely ugly fish is lowfat and firm-textured, and has a mild, sweet flavor that has been compared to lobster. Indeed, shellfish are an important part of the angler's diet. The only edible portion of this impressive fish is the tail, which is suitable for almost any method of cooking. See also fish. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
	New Search?