Monkfish or Anglerfish

The monkfish or anglerfish is caught from the Mediterranean sea to Iceland. Mostly found on the continental shelves from close inshore to at least 150 m depth. His lenght reaches 250 cm. It lies, with only its eyes protruding, buried in sand or mud. Feeds mainly on bony fishes, but also skates, crustaceans and mollusks. Utilized fresh and dried salted for human consumption, and possibly for oil and fishmeal.

To fillet

This is the easiest fish to make fillets because it has a straight bone.

1. Make on both sides of the belly fins and the gill a incision.
2. Take of the head with
3. It's possible to take of the skin from the head side.
4. Lay you knife on bone and cut to the tail.
5. Other side exactly same.

To skin

1. Clean your beam with the back of your knife.
2. Make a small cut in the filet right into the skin.
3. Hold the skin real tight to remove it.
4. Make short saw movements and in the meantime get a better grip at the skin to remove it completely.