Monkfish have two colours of skin covering the whole tail; the upper layer is dark whereas the lower is light - the latter is often removed by fishmongers before selling. The colour of the skin varies depending on the habitat it lived in - a lighter colour reflects a sandy or farmed habitat, while darker skin indicates a pebbled, stony environment. The dark skin needs to be removed before eating, whereas the light colour lower skin can be cooked and crisped.
Method
1
Starting from the top of the fish insert a small knife between the flesh and the skin. Carefully work the knife around to the side of the fish and release the skin
2
When you’ve released enough skin to get a good grip, pull the skin away with one of your hands and secure the monkfish tail with the other. Try to pull with the skin off in one go
3
Starting at the thin tail end, pull away any tough sinew, using your fingers. The monkfish is now ready to cook.
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