never had monkfish that wasn't already butchered. But doing some looking on u tube for butchering one the guy pretty much says its the liver (if I am looking at your pic. right)
at about 2:10 it looks like he has some smaller ones.
Chewie's the man.
The top picture is classic.
I'd say your monk fish is well hung
BTW, the monk fish and liver were very tasty. A little salt and pepper, sauteed in clarified butter with some thyme. If nothing else, gave me an excuse to use my deba. I love how sharp white gets.
Tried butter poaching some scallops for the fist time, I like them better with a sear.
Looks like giblets to me.
Starting this harvest I'm a starving startling artist/
Lyrical arsonist it's arduous spitting this smartest arsenic/