Monkfish tails can be cooked whole or cut into steaks across the bone. The presence of the bone in a monkfish tail will help impart flavour and keep the fish intact as it cooks. The monkfish needs to be correctly prepared before cooking; remove the skin and sinews and trim the tail and fins.
Due to their size, monkfish tails tend to be roasted – they make a grand centrepiece to a large celebratory dinner. Nathan Outlaw removes the tail and stuffs the cavity with sage, cranberry and pine nut in his sumptuous stuffed monkfish recipe.
Otherwise, tails can be separated into fillets and pan-fried, poached or battered and deep-fried. Excluding the main central bone, monkfish tails have no other small bones within the flesh. If the bone is removed, use it to flavour home-made fish stocks.