This fish (also known as the anglerfish, goosefish, or bellyfish) is usually sold without a head, as the only meat that is worth eating is the tail (the cheeks are a delicacy, though). If caught fresh, remove head and proceed as below.
-
- Place the tail on a large, flat clean surface. Start to pull the thick out skin, working from top to bottom.
- There is a second, thin membrane under the skin; carefully peel this from the fish.
- To fillet the monkfish tail, cut through the flesh next to the bone on both sides. Reserve the bone for fish stock, if desired.
- Cut out the cheeks like you would a halibut’s.
Image courtesy NOAA.