Monkfish is available year round. The tail is readily available; cheeks are also sold by some fishmongers. Sold fresh, the tail meat is usually skinned and filleted. In some countries monkfish ...

you might start when you learn about how delectable the ugly monkfish tastes. There's a reason it's touted as the most delicious monster in the sea (at least according to On the Water).

Here's how to cook monkfish by chef Chantelle Nicholson from Tredwell's Restaurant.