It is edible, but unlike salmon skin that cooks into a thin crispy layer, monkfish skin is tough and hard to chew. Simply grasp onto the skin and pull it straight back to remove it. Trim off the tail and fins with scissors.

Can you eat all parts of monkfish?

Because the head is mostly inedible (and a little intimidating), it’s usually removed before the fish makes it to market. However, if you know where to look, there’s some good meat to be found on the cheeks. To harvest the cheek meat, start by cutting away the monkfish skin, which is thick and inedible.

Do you have to remove the membrane on monkfish?


Quote from video: Ready to be cooked. But you also need to remove the silver skin and the Whaley to do that you just take hold of it at the tail end you just pull the silver skin away from the monkfish.

What part of the monkfish is edible?

The head of the fish provides monkfish cheeks, a delicacy across Europe, while monkfish tail, which is actually the rest of the fish, has a meaty, non-flaky texture. Monkfish is such a unique fish, it’s tricky to compare it to any other species.

Why should you not eat monkfish?

May 25, 2007 — The FDA today warned consumers not to buy or eat monkfish because it may actually be puffer fish containing a potentially lethal toxin called tetrodotoxin. The FDA’s warning comes after two people in the Chicago area became ill after eating homemade soup containing the mislabeled monkfish.

Is monkfish membrane poisonous?

There is no truth to any rumor you might have heard that monkfish is poisonous.

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