Thirty years ago monkfish didn’t exist. There were sea monsters called either “goosefish” or “anglers” that occasionally came up on cod lines, but only the brave would think of eating one. Now you have to pay for them in the better restaurants. A similar thing happened with ling. Most people looked down their noses at them in the early 1960s. In reality, they are one of the best-eating fish, if they are chilled quickly and filleted. If you have a home smoker, they’re better than whitefish.

In these tough economic times you can find delicious free meals out there.

Sea robins are the next fish ready to be converted from trash to table status, but there is a trick to fileting them.

First, run a cut behind the head as you would with any fillet. Then pass the knife along the backbone to the tail and skin the fillet. The fillet cuts and skinning are fairly easy on a sea robin since the meat is firmer and the skin tougher than even fluke.

Trim away any rib bones. Finally, there is a row of bones running lengthwise down the middle of the filet. Simply cut out a line of meat one-quarter of an inch wide from the middle and remove the bones. You’ll be left with two pennant-shaped pieces of fish about 4 to 5 inches long.

Searobin sashimi

Searobin bites

Basic Recipe

Sauteed

Shake'n'bake

Sea Robin cake

Marty's Sea Robin Ceviche

Jill's Sea Robin w/grapefruit