Filleting a Monkfish Tail
1. Slide a sharp knife between the black skin and the flesh, tugging on the skin with one hand and cutting with the other.
2. Slide a long knife between the backbone and the fillet. Detach the fillet and repeat on the other side.
3. Cut the purple translucent membrane away from each fillet in strips.
Thanks to James Peterson for these instructions from his book “Fish & Shellfish”