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:
- a skinned monkfish tail
- cutting board
- filleting knife
