Bought a piece of monkfish (tail) at the supermarket fish counter. It still contained the grey membrane. The outer part was easy to pull off, but the inner membrane is well attached. I have one cookbook that says take it off with a sharp knife, horizontal motion. What's the trick here. I guess its kind of like a pork tenderloin silverskin - you have to cut the meat and take the skin with it.
I could not pull the membrane off - I hacked the fish a fair bit - maybe there is just a lot of waste on it?? Could not find a video online. Any suggestions.