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Mediterranean monk seals are diurnal and feed on a variety of fish and mollusks, primarily octopus, squid, and eels, up to 3 kg per day. They are known to forage mostly at depths of 150â230 feet, but some have been observed by the NOAA in a submersible at a known feeding ground at a depth of 500 feet.
Most fisherman will remove the tail and the liver and toss the rest back in the ocean. The tail is the only part of the fish that has any meat to it, as the rest of the fish is all head and belly. The monkfish tail meat is dense, firm and boneless, with a mild sweet taste.