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Anglerfish employ an unusual mating method. Because individuals are presumably locally rare and encounters doubly so, finding a mate is problematic. When scientists first started capturing ceratioid anglerfish, they noticed that all of the specimens were females. These individuals were a few inches in size and almost all of them had what appeared to be parasites attached to them. It turned out that these "parasites" were the remains of male ceratioids.
At birth, male ceratioids are already equipped with extremely well developed olfactory organs that detect scents in the water. When it is mature, the male's digestive system degenerates, making him incapable of feeding independently, which necessitates his quickly finding a female anglerfish to prevent his death. The sensitive olfactory organs help the male to detect the pheromones that signal the proximity of a female anglerfish. When he finds a female, he bites into her skin, and releases an enzyme that digests the skin of his mouth and her body, fusing the pair down to the blood-vessel level. The male then atrophies into nothing more than a pair of gonads, which releases sperm in response to hormones in the female's bloodstream indicating egg release. This extreme sexual dimorphism ensures that, when the female is ready to spawn, she has a mate immediately available.[3]
The spawn of the anglerfish of the genus Lophius consists of a thin sheet of transparent gelatinous material 2 or 3 feet wide and 25 to 30 feet long. The eggs in this sheet are in a single layer, each in its own little cavity. The spawn is free in the sea. The larvae are free-swimming and have the pelvic fins elongated into filaments. Such an egg sheet is rare in fish.
They're also ugly as hell... BUT DAMN TASTY!
Also known as Monkfish, they taste like lobster!
Keep chowin' down, then
Consumption
One family Lophiidae is of commercial interest with fisheries found in the in north-western Europe, eastern North America, Africa and the Far East. In Europe and North America, the tail meat of fish of the genus Lophius (known as goosefish (North America) or monkfish), is widely used in cooking and is often compared to lobster tail in taste and texture.
In Asia, especially Japan, it is a delicacy. Each fish in Japan cost about US$150 in 1994, with the liver valued at US$100, mentioned by Yukio Hattori, the commentator for the Iron Chef program in the episode that featured this ingredient.
[edit] Threats
North-west European Lophius sp. are listed by the ICES as "outside safe biological limits".[4]
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