Ingredient Name: Agwi
Korean Spelling: 아귀 or 아구
English Name: Monkfish
Classification: Fish, Ocean Fish

General Information
Monkfish is a prized ingredient in Korean cuisine, often featured in stews, braised dishes, and even grilled preparations. Recognized for its firm, dense flesh and mild flavor, monkfish is sometimes referred to as "the poor man's lobster" due to its similarity in texture and taste. Though its appearance is less than glamorous, monkfish is widely loved for its culinary versatility.

Shopping and Selecting
Monkfish is typically available at larger Korean and Asian markets with well-stocked seafood sections, as well as specialty fish markets.
When selecting fresh monkfish:
- Look for firm flesh that is not overly slimy.
- The meat should have a mild, slightly sweet odor—avoid any fish with a strong, unpleasant smell.
- Tail meats range between 1-4 lbs. and should have a dense, boneless texture and off-white to pale gray coloring when raw.
- Avoid tails with discoloration at the edges or any headless monkfish showing dried-up blood, as these are indicators that the fish is aging.
- If purchasing fillets, ensure they are white, free of discoloration, and without spots.

Storage
- Refrigeration: Keep monkfish chilled and consume within one to two days for optimal freshness.
- Freezing: For longer storage, freeze monkfish and use within six months. Wrap securely to prevent freezer burn and preserve its texture.

Common Preparation
- Cleaning: Scale and clean thoroughly before use.
- Cooking Methods: Monkfish can be cooked whole, cut into sections, or sliced into fillets for various preparations.
- Due to its firm, meaty texture, monkfish holds up well to braising, grilling, frying, and stewing.

Used In
- Braises
- Soups
- Grilled dishes
- Fried preparations

Popular Dishes Featuring Monkfish
- Agwi Jjim (아귀찜): Braised monkfish with a spicy, savory sauce.
- Agwi Maeuntang (아귀매운탕): Spicy monkfish stew, packed with vegetables and a bold gochugaru-based broth.
- Agwi Saengsun Eomuktang (아귀생선어묵탕): Monkfish fishball soup, a comforting dish perfect for colder months.