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.
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/