How
to Skin and Fillet a Monkfish
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.
By Renee Shelton
- 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.
Renee
Shelton is the owner of this site, runs the fishing chef blog, and is the Fishing Editor for the 2nd largest women's website on the internet, BellaOnline.com. Keep up with her at her blog Sand and Succotash. Her book Basic Fish Cooking Methods: A No Frills Guide for Preparing Fresh Fish is available on Amazon.
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Shelton, Renee. "How to Skin and Fillet a Monkfish." FishingChef.com. Fishing Chef. 31 January, 2012. Web. (Enter the date here that you accessed this article).
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