Which fish is popular in deep North Atlantic waters, known for its cheeks and livers?

Monkfish is well known for its popularity in the deep North Atlantic waters, especially valued for its unique culinary characteristics. The fish is sometimes referred to as "poor man's lobster" due to its firm, sweet, and mild-flavored flesh, which can resemble lobster meat when cooked.

What truly sets monkfish apart is its cheeks and livers, which are considered delicacies in various cuisines. Monkfish cheeks are tender and flavorful, often sought after by chefs for their rich taste and appealing texture. Additionally, the liver can be used to make a rich pâté, showcasing the entirety of the fish in high-end dishes. This aspect of monkfish makes it particularly notable among chefs who seek to utilize various parts of the fish in their culinary creations.

The other options, while also popular in North Atlantic waters, do not share the same culinary reputation for their cheeks and livers. Cod, although highly valued, is not primarily renowned for its cheeks or liver. Haddock, known for its flaky texture, is similarly not noted for those specific parts. Flounder, a flatfish, is appreciated but lacks the distinctive culinary focus on cheeks and livers that monkfish possesses.