A local monkfish bemoaned the culinary trendiness of his species Monday. 'It's nice to be the fish of the moment,' said the monkfish, avoiding one of the many fishing lines littering his Gulf of Maine seabed ever since the October issue of Gourmet proclaimed him 'the new dorade.' 'And, yes, my flesh is firm, sweet, low in fat, and similar to lobster. But it hardly compares to the pleasures of, say, a nice sauted tilapia with lime.' He further urged people who feel they must consume members of the Family Squatinidae to try angel sharks, which he described as 'assholes.' 