Clear, concise, well paced and uncomplicated, just how it should be. Perfect for a novice, a fish connoisseur or retired professional who has not done one for a while. Well done and thank you 😉
I caught a monkfish about 50 years ago, boat fishing off Newhaven. It weighed in @ 33lbs in old money. A monster! Back then, it was junkfish and sold for cat food. Consequently, nobody knew how to prepare it. My mate's mum had a go, and whatever we ended up with, tasted ok, but was a mess. I have eaten it many times since then, but always bought ready filleted. And THIS (in 2023) is THE BEST presentation I have ever seen. Now I know and can have a go myself. Cheers.
bad quality of video compared to the other millions of instruction video these days but the world's No.1 educational video for sure. You have ABSOLUTELY the best teaching skill
Hi @Sue Lucas & Duncan, Your videos are so great. Wish you kept making them, as they were among the best. Miss both of your skills and personalities. Hope all’s well that ends well. Cheers.
Really good guide, thanks. Its only 30 years ago monkfish was more of a junk fish, used mostly for scampi. Thanks to all the chefs making it fashionable, I now have to pay £20 for a monkfish tail!
carpii Once chefs find out that something cheap tastes good they always turn it into a delicacy. Lobster, for example used to be a trash food for poor peasants who couldn’t afford “better” food. Once everyone else found out how good it actually was, it became “fancy”.
Thank you for such an informative video. I never cooked monkfish before but fresh monkfishtails are on sale at my local HMart (August 6-8) for $3 a pound. You made getting the filets easier to understand and much quicker than other videos I saw on here
Duncan I have always enjoyed monkfish when I have had it in Europe. Here in the States we have tried unsuccessfully to make it at home with disastrous results. It struck me today that we must be leaving some sort of silver skin on the fish that causes it to curl, etc. Thank you for opening our eyes to how to properly prepare the fish for cooking! Excellent video, all the best. Humberto
Thanks a lot for this wonderful video, because of you I have made many people happy with my Monkfish , Grilled, Mornay, and Battered for fish and chips, I give you 100 points!!!!!
Well dang! That looks easy and you’ve explained it perfectly. Monkfish tail are on sale this week at Super H Mart for $2.99/# USD. Thank you for demystifying the process!
Very nicely done! I have a question, though: Why use a knife to remove the tough membrane from the fillet (which can be tricky) when you can just pull it off as shown earlier? Pulling it off seems Like the much easier method. Just curious.
I think you did something here I wasn't doing myself… or at least, not doing /properly/. I've always had problems with silverskin, from fishes to giraffe to gazelle. From one chef to another, thanks for the help
Thanks for an excellent demonstration. Surely filleting fish is an art , to be developed and one I am keen to learn. Bought a 2 kilo plus gutted Salmon the other day - intending to carve it up into portions . Let me say that I was not that successful - it's a bit trickier than filleting a mackerel . Should have cross cut it into steaks
i think you meant aBout... lol. I got the out skin off ok, but that inner silver skin didnt just rip off at all! Also are the flabby wing bits edible? Seems a shame to waste
that is an art well done. I paid quid for some monk fish from sainsburys so called fishmonger said it was ready to cook themembrain was like elastic band total waist of money. the fish just shrunk and curled up. thanks for the post I will know what to look for.
Hello, thanks for your comments. Monk cheeks are amazing and really sought after. Fishermen will often remove them and sell them in addition to the tails. Lots of good fish restaurants have them on the menu, but obviously as you only get 2 small cheeks of each fish, there's not a lot available and demand is high. We've done a 'How to prepare a whole monkfish' video too, which shows you how to remove the cheeks, if you ever get one x
@34jaxx thanks for the comment! We have posted another vid on how to prepare a whole monk, which will be even more useful to you, if you do manage to catch one of these amazing fish!! Good luck, and let us know when you get one x
IT's really har to beleive that this is just a filleting video cuz he explains like he is giving a brain surgery.I like the way he keeps talking while doing his thing.
Clear, concise, well paced and uncomplicated, just how it should be. Perfect for a novice, a fish connoisseur or retired professional who has not done one for a while.
Well done and thank you 😉
duncan your filleting videos are by far the most informative and easy to follow i have ever watched thank you so much
Absolutely best instructional video I've ever seen, food related or not. Great job and thank you!!
I caught a monkfish about 50 years ago, boat fishing off Newhaven. It weighed in @ 33lbs in old money. A monster!
Back then, it was junkfish and sold for cat food.
Consequently, nobody knew how to prepare it. My mate's mum had a go, and whatever we ended up with, tasted ok, but was a mess.
I have eaten it many times since then, but always bought ready filleted.
And THIS (in 2023) is THE BEST presentation I have ever seen. Now I know and can have a go myself.
Cheers.
bad quality of video compared to the other millions of instruction video these days but the world's No.1 educational video for sure. You have ABSOLUTELY the best teaching skill
You make it look so easy. I guess a good knife makes all the difference. Thanks for an easy to understand video
Hi @Sue Lucas & Duncan, Your videos are so great. Wish you kept making them, as they were among the best. Miss both of your skills and personalities. Hope all’s well that ends well. Cheers.
Really good guide, thanks. Its only 30 years ago monkfish was more of a junk fish, used mostly for scampi.
Thanks to all the chefs making it fashionable, I now have to pay £20 for a monkfish tail!
carpii Once chefs find out that something cheap tastes good they always turn it into a delicacy. Lobster, for example used to be a trash food for poor peasants who couldn’t afford “better” food.
Once everyone else found out how good it actually was, it became “fancy”.
Thank you for such an informative video. I never cooked monkfish before but fresh monkfishtails are on sale at my local HMart (August 6-8) for $3 a pound. You made getting the filets easier to understand and much quicker than other videos I saw on here
Thanks a million. Cooking my first monkfish dish tomorrow night for my special lady, and this helps a lot. Cheers!
Simple and uncomplicated, easy to understand - just what I needed - thank you!
As far as instructional videos go this is really well done!
Thank you for the clear instructions and explaining why the membrane needed to be removed ( it will cause the fillet to curl)
Duncan I have always enjoyed monkfish when I have had it in Europe. Here in the States we have tried unsuccessfully to make it at home with disastrous results. It struck me today that we must be leaving some sort of silver skin on the fish that causes it to curl, etc. Thank you for opening our eyes to how to properly prepare the fish for cooking! Excellent video, all the best. Humberto
Thanks a lot for this wonderful video, because of you I have made many people happy with my Monkfish , Grilled, Mornay, and Battered for fish and chips, I give you 100 points!!!!!
Well dang! That looks easy and you’ve explained it perfectly. Monkfish tail are on sale this week at Super H Mart for $2.99/# USD. Thank you for demystifying the process!
Very nicely done! I have a question, though: Why use a knife to remove the tough membrane from the fillet (which can be tricky) when you can just pull it off as shown earlier? Pulling it off seems Like the much easier method. Just curious.
Beautiful -- good instructions. Thank you from France.
Great video but I don't think I have a sharp enough knife as I made a mess of one of the fillets.
This is so incredibly useful and well-done.
I think you did something here I wasn't doing myself… or at least, not doing /properly/. I've always had problems with silverskin, from fishes to giraffe to gazelle. From one chef to another, thanks for the help
This dude is like Knockoff Gordon Ramsay.
Its actually a compliment.
Thanks for an excellent demonstration. Surely filleting fish is an art , to be developed and one I am keen to learn. Bought a 2 kilo plus gutted Salmon the other day - intending to carve it up into portions . Let me say that I was not that successful - it's a bit trickier than filleting a mackerel . Should have cross cut it into steaks
9years later: thumbs up. 👍🏻 thank you ❤️
Great demonstration! We always use the monkfish spines for our fish stocks at the restaurant, but never the heads, any idea why?
best video instructional! keep going like that!
1st class instructional video. I only wish my knives were as sharp as his.
great video..i hate cleaning this fish but the reward is worth it..making it with a tomato caper olive braise with currants and chiles
i think you meant aBout... lol. I got the out skin off ok, but that inner silver skin didnt just rip off at all! Also are the flabby wing bits edible? Seems a shame to waste
Nice. Ive caught more then a few of these in the past, I may actually bring one home next time!
Thank you for the posting.
wow great guide! thanks. is that a fish farm you have behind you? amazing.
Beautifully done.
Fantastic, thank you for the post, will stop me wasting a missed clicked order off the internet.
Super useful and clear thank you!
What a great tutorial, thank you so much! :)
Thanks for sharing your skills.
Good video
This was super helpful, thankyou for uploading x
that is an art well done. I paid quid for some monk fish from sainsburys so called fishmonger said it was ready to cook themembrain was like elastic band total waist of money. the fish just shrunk and curled up. thanks for the post I will know what to look for.
Clear, and very helpful. thanks!
brilliant video, so helpful.
Very helpful well explained !
Thank you for an excellent video. It worked!
U R too good...great guide
thanks oceantrolls73, glad you found the video useful! Its actually our fishpond behind, with our 'pet' koi carp!
Would love to see a video on filleting carps. They're one of the boniest fish and pretty much impossible to eat.
Now where is my damn fillet knife... Thanks for upload
Well, that was easy! Thank you x
Hello, thanks for your comments. Monk cheeks are amazing and really sought after. Fishermen will often remove them and sell them in addition to the tails. Lots of good fish restaurants have them on the menu, but obviously as you only get 2 small cheeks of each fish, there's not a lot available and demand is high. We've done a 'How to prepare a whole monkfish' video too, which shows you how to remove the cheeks, if you ever get one x
This is a bit more useful than running around in Catherby
well done, thank you!!
Excellent.
Thanks! Worked perfect
Thank you!
i havent had the chance to work with monkfish but i hope i do soon
@34jaxx thanks for the comment! We have posted another vid on how to prepare a whole monk, which will be even more useful to you, if you do manage to catch one of these amazing fish!! Good luck, and let us know when you get one x
Wow & thx!
I love monkfish, but its sooooo expensive.
This guy is not real! He must be Marsian or omething cuz he is too PERFECT to be real.
I have seen megumi do this before
IT's really har to beleive that this is just a filleting video cuz he explains like he is giving a brain surgery.I like the way he keeps talking while doing his thing.
Thank you for the posting.
Thank you!