Japanese Monkfish Hot Pot: From Gills to Stomach, Exploring Unique Parts (Day 3)

*Recipe for the hot pot:* https://torthefisherman.com/japanese-monkfish-hot-pot/ Today we are making a Japanese monkfish hot pot where we will be using the liver and some miso as the base for our soup! We are going to try out many interesting parts of the angler like the fins, gills, heart, roe, stomach (!!!), and skin. I hope you are excited for this one. *Recommended filleting knife* (amazon paid link): https://amzn.to/3Ssk528 Why this knife? Check out this video for more info: https://youtu.be/3YADEo-cU9Y