The angler fish (Lophius piscatorius) is locally known as “coda e’ ruospo” in the fish markets of Campania, a result of the habit a little outdated to tell the truth of selling it without the head. Its head is massive, covered with bony crests and spines, in a flattened, wide oval shape, whereas the body - the edible part - is conical and without scales. The enormous mouthfaces upwards, and   as countless razor-sharp pointed teeth. The jaw and body have a largenumber of fringe-like skin protrusions that break the otherwise smooth contour, contributing  to its formidable cryptic camouflage, vital for its way of life and hunting, whilst the eyes are positioned in the centre ofthe upper part of the head. The brownish olive colouring and patched livery provide its  camouflage capacity, whilst the white belly is almost never visible, given that after using its pectoral fins to dig a trough inthe seabed deposits, it lies there  patiently in wait for its prey.  The first crest of the dorsal fin of the angler fish, a species of solitary habits, is highly developed.Known as the “illicium”, it has two plainly evident lobed tufts on its peak, used as  bait by the fish. When the prey, intrigued by the movement of these protrusions, comes close, the angler captures it by rapidly opening its jaws and trapping it with its sharp teeth beforedevouring it.  The angler fish is common in the North Sea (including the Baltic), Atlantic (as far as the north-western coast of Africa)and the Icelandic coast. Naturally it is also present in the Mediterranean (though  more often found in the western section) and in the Black Sea, on the sandy, detritic and muddy seabeds at depths from 40 metres to a considerable 500-1000 metres, and can reach an incredible size. Examples have been found that are truly exceptional, 200 cm long and weighing almost 60 kilos. To be honest, there is also another species of angler fish or monkfish (Lophius budegassa) in the Mediterranean,  with less well-developed fringes, the illicium without lobes, a wider head and more reddish in colour. In general, this species is smaller (up to 70 cm). The angler fish is particularly succulent, with lean, delicate flesh, and is sold fresh, deep-frozen or fast-frozen. Its flavour is different depending on its origin  nd, according to some, the flesh can occasionally have a very slight taste of mud, especially dependent on its habitat and feeding habits. At the market, to make sure of its being fresh, the angler fish has to be bought whole, complete with the head - which amongst other things can be used for excellent fish chowders, whilst if the fish isquite large the liver can be used to prepare delicious canapés. The names found in literature in the local dialects are: rospo marino (Abruzzo); pescatrice (Calabria); pescatrice nera or coda e’ ruospo (Campania); diavolo de mar, rospo de fango (Friuli Venezia Giulia); giudìo, martino (Lazio); giannello, giudio (Liguria); rospo grosso (Marche); piscatrice (Apulia); piscatrixi (Sardinia); magu, diavuli di mari (Sicily); boldrò, bordrò (Tuscany); diavolo de mar, pesce rospo (Veneto).