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Jeni Wright, Eric Treuille, Le Cordon Bleu

Boning Monkfish

Appears in
Le Cordon Bleu Complete Cooking Techniques
Le Cordon Bleu Complete Cooking Techniques

By Jeni Wright, Eric Treuille and Le Cordon Bleu

Published 1996

  • About
If you buy monkfish on the bone you will need to know how to remove the bone if a recipe calls for fillets.

  1. Lay the monkfish down, grasp hold of the skin and pull it back towards the tail of the fish.

  2. Cut along both sides of the backbone with a chef’s knife, separating the flesh of the fish into two fillets. The backbone can then be used to make fish stock.

  3. Carefully remove the darl membrane from the underside of each fillet. Wipe the fillets thoroughly with paper towels. They are now ready for cooking.

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