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Monk Fish AKA poor mans lobster.
The only good meat is in the tail. You cut the tail off and then skin it like you would an animal.
Its a nice firm white fish. I personally pass on it after catching them commercially for a couple years.
We used to get about 6,000lbs of those a day off the shelf 70 miles south of the vinyard. My hands still have scars from those little bastards, they also trash oil gear and boots like nothing else...
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