This case study provides an overview of the monk market in the EU, covering production, first sales, international trade, consumption and self-sufficiency. Monk species are commercially important across several EU fisheries, particularly in Atlantic waters and the Mediterranean, and are highly valued for their firm flesh and boneless meat.
Global catches of monk reached 52.935 tonnes in 2024. The EU-27 was the world’s largest producer, accounting for 51% of total catches, followed by the United Kingdom and Norway. EU catches amounted to 27.239 tonnes, with France by far the leading producer, representing 68% of EU catches, followed by Spain and Denmark. Over the 2015–2024 period, EU production declined by 26%, partly reflecting reduced access to fishing opportunities in UK waters after Brexit.
In 2025, reported EU first sales reached 25.150 tonnes and 165 million euros. Spain and France dominated the market, together accounting for around three quarters of both first-sales volume and value. Almost all first sales concerned fresh products, mainly gutted and whole monk. First-sales volumes are available throughout the year, although they generally peak in spring, when prices tend to be lower.
The EU also relies significantly on imports to complement domestic production. In 2025, extra-EU imports reached 22.619 tonnes worth 164 million euros, mainly supplied by the United Kingdom, Namibia, Norway and China. France and Spain were the main EU importers. By contrast, exports to non-EU countries remained limited, while intra-EU trade was substantial, reaching almost 20.000 tonnes and 162 million euros in 2025. Spain was the main destination market for intra-EU monk trade.
EU apparent consumption of monk was estimated at 58.626 tonnes live weight equivalent in 2023, corresponding to 0,13 kg per capita. Around 63% of EU supply originated from fisheries, while imports accounted for 37%, resulting in an EU self-sufficiency rate of 63%. Spain, France and Italy were the main consumption markets, although their reliance on imports differed significantly: France sourced most of its supply from domestic fisheries, while Spain and Italy depended much more heavily on imported products.