Previously, it had been regarded as the same species as the European Squatina squatina.

Squatina squatina (Angelshark)

The largest of the bottom-dwelling angelsharks (named for their shape rather than disposition) is the Common Angelshark (Squatina squatina) of the northeast Atlantic ocean.

Little is known of the Indonesian angelshark's natural history.

Humans have utilized the angelshark for thousands of years.

The angelshark may also be a source for shark liver oil and fishmeal.

The angelshark normally poses little danger to humans, though if provoked it is quick to bite.

The two species formed a clade with a number of Asian angelshark species.

Once settled at a successful site, an angelshark may remain there for ten days, re-burying itself on or near the same spot after every strike.

The egg cases are consumed by the Pacific angelshark (Squatina california).

During daytime, the angelshark usually lies motionless on the sea floor, buried under a layer of sediment with only its eyes showing.

The angelshark is generally unaggressive towards humans, though it can deliver a severe bite if disturbed.

When approached underwater the angelshark usually remains still or swims away, though there is a record of one circling a diver with its mouth open.

Sources from the 19th and early 20th centuries indicate that the angelshark was once abundant all around the coasts of Western Europe.

A number of genetically discrete subpopulations have been identified across the northern range of the Pacific angelshark.

Northern angelshark subpopulations migrate northward in summer and southward in winter.

Heterozygosity, a measure of genetic diversity, is higher in the Pacific angelshark than in other shark species that have been examined.

The African angelshark, Squatina africana, is an angel shark of the family Squatinidae.

However, from the latter half of the 20th century onwards the angelshark has come under intense pressure from commercial fisheries operating across much of its range.

The Indonesian angelshark is rarely caught incidentally on demersal longlines and marketed for meat and fins.

Squatina africana (African angelshark)

Squatina albipunctata (Eastern angelshark)

Squatina argentina (Argentine angelshark)

Squatina australis (Australian angelshark)

Squatina californica (Pacific angelshark)

Squatina formosa (Taiwan angelshark)

Squatina japonica (Japanese angelshark)

Squatina pseudocellata (Western angelshark)

Cook about five minutes, until the monkfish is just cooked through.

I have eaten monkfish almost all my life in France.

The trigger fish has the same negative image now as the monkfish did before 1980.

The monkfish will probably not take on any color.

Too bad the monkfish isn't an option on that early menu.

The monkfish should be finished in about five minutes.

Remove the monkfish from the pan and set aside; keep warm.

Place skillet with monkfish into oven and bake 10 minutes.

"When monkfish cooks, the skin gets all black," he said.

Some monkfish also come in on the local scallop boats.

Cook this tasty monkfish recipe in less than half and hour.

Select a heavy skillet large enough to hold the monkfish in a single layer.

Place 1 piece of monkfish on either side of the vegetables.

Also, I like the meatiness and rich texture of monkfish.

It happened during another visit with an herb lasagna and, once again, the monkfish.

Cut the sides of the monkfish from the bone and arrange on individual plates.

It's a great dish for cooler weather, especially because monkfish is very good in fall and winter.

Pull the monkfish into bite-size pieces and place them in a large bowl.

As she points out, "Man cannot live on charred monkfish and grilled baby vegetables alone."

Lower the heat to a very slow simmer, cover and cook just until the monkfish is cooked through, 8 to 10 minutes.

In the recipe below, shrimp and monkfish are used.

Wash the monkfish, and cut each piece into slices 1/2 inch thick.

I've used this same preparation for halibut, monkfish and salmon.

He remembers the horror on her face when she saw the head of a monkfish at a market in Portugal.

Add the monkfish to the broth, return to a boil, and lower the heat to simmer for one minute.

Previously, it had been regarded as the same species as the European Squatina squatina.

Squatina squatina (Angelshark)

The largest of the bottom-dwelling angelsharks (named for their shape rather than disposition) is the Common Angelshark (Squatina squatina) of the northeast Atlantic ocean.