This fish is usually marketed headless as the head is held to be very ugly. They are found in the southern coastal waters of Australia. The head is practically half the length of the fish with a very small mouth with beak-like teeth. The smooth skin which, like the monkfish (US: angler fish), does not have normal scales, is always removed for cooking. You can see that these are likely to be deep water fish. The firm flesh has a distinctive flavour and they are a useful addition to soups.