Monkfish of the genus Lophius — including the American monkfish (L. americanus) and European species — are classified here when entered fresh or chilled in whole or dressed form, excluding fillets. The tail section is the primary commercial cut in the US market, but whole or headed monkfish destined for further processing would fall under this line rather than the fillet provisions. European species, particularly from the North Atlantic, are a notable import source, and importers should be aware that monkfish has historically been subject to FDA import alerts related to species substitution and mislabeling. FDA prior notice and seafood HACCP compliance are required; species-level documentation is especially important given the mislabeling history for this genus.

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