|Image from Maryland Recreational Fisheries|
Monkfish were initially cast aside when they showed up in catches with cod and scallops, but it was discovered that their tails and livers were indeed edible. They are consumed as delicacies, and are sold under the names Anko and Ankimo when used within a sushi or sashimi context. Overfishing has severely damaged their populations, and while rebuilding plans have helped to recover some of their numbers, Seafood Watch still lists them as a species to avoid. They methods used in their fishing can also be damaging to ocean environments, as bottom trawls damage the sea floor and gillnets often catch other threatened species, like sea mammals and turtles.