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Monk Fish also called Goose Fish.
Mouth is hinged so it can open with lower jaw out and draws the upper lip towards eyes. If you step in it on deck you be in trouble with a capital "T".
Cut the two fillets off the tail up into the body. Behind the fins. You will feel the muscle structure. Cut into chunks and sautte in butter. Taste like Lobster.
Many good recipes.
When I was a kid they were considered as Trash Fish and were pitchforked over board from the draggers decks. Now they are controlled catch by the NMFS because they been over fished.
They can swim up to the surface and come under a Goose or Duck and swallow it whole. Some Teeth!
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