How to fillet a monkfish tail

Quite often monkfish is sold as a tail, so it’s quite useful to know how to fillet one. A filleting knife is the best knife to use but if you don’t have one just use the sharpest one in the kitchen.

First place the monkfish on your chopping board and remove the skin, pulling it from the top of the monkfish down towards the tail. It helps to push your thumb in between the skin and meat to help separate it and you can also use your knife to help. Remove the flaps on either side of the monkfish and trim off any more excess skin. Now pull as much sinew as you can away from the top to the bottom of the tail.