I picked up what I thought were cleaned monkfish loins, but apparently it was only deboned and skinned. When I thawed them out there was an extreme fishy odor. The flesh felt okay so I messaged the seller about it and he said that i needed to still remove the grey membrane from the loins and that was why they smelled.
The membrane was transparent and slightly grey, colored similarly to a shrimp shell. Mildly slimy feeling. I started trying to pull it and it was attached throughout. Pulling was starting to shred the loin, so I grabbed a knife and tried to cut it off carefully but it was so attached to the flesh. I finally got most of it off but had to fix the cut quite a bit to get nice medallions.
How can I do this better in the future?
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