Monkfish
Monkfish
Monkfish (/'mɒŋkfɪʃ/), also known as anglerfish or Lophius piscatorius, is a type of fish that is commonly used in cooking and medicine.
Pronunciation
Monkfish is pronounced as /'mɒŋkfɪʃ/.
Etymology
The term "monkfish" is believed to have originated from the fish's peculiar appearance, which some thought resembled a monk. The scientific name, Lophius piscatorius, is derived from Greek, with Lophius meaning "crest" and piscatorius meaning "fisherman".
Medical Uses
Monkfish liver, also known as ankimo, is a common ingredient in traditional Japanese medicine. It is believed to have properties that aid in digestion and improve liver function. However, these claims have not been scientifically proven.
Related Terms
- Fish: A group of aquatic animals with gills, commonly used as a food source.
- Ankimo: The liver of the monkfish, often used in Japanese cuisine and traditional medicine.
- Japanese medicine: A holistic approach to health and wellness that originated in Japan.
- Cooking: The process of preparing food for consumption, often involving the use of heat.
External links
- Medical encyclopedia article on Monkfish
- Wikipedia's article - Monkfish
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