With its firm, white flesh, the monkfish is one of the finest edible fish. It is usually sold without a head. So you usually only get to see the monkfish tail.

As a bony fish, the anglerfish has a long, cartilaginous central bone and a firm, rubbery, thick skin. Before we can portion the monkfish, we need to skin it.

You need:

  • Schneidebrett
  • Filetiermesser


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