 Ancient Greek authors, such as Diphilus and Mnesitheus, described its meat as "light" and "easily digestible", and Pliny the Elder noted in his "Naturalis Historia" (77–79 AD) that its rough skin was valued by craftsmen for polishing wood and ivory.Aristotle recorded elements of its natural history, including that it bore live young, and correctly recognized that it was a shark despite its resemblance to rays and skates.The use of this species for food has continued into modern times; it is sold fresh or dried and salted, often under the name "monkfish" (which also refers to the goosefishes of the genus "Lophius").