Why is the only edible part of the monkfish?

The only edible part of the monkfish is its tail, which is prized for its firm texture and mild flavor. The rest of the fish, including its head and liver, is not commonly consumed due to its unpalatable taste and texture, as well as the presence of tough, inedible skin. The tail's meat is often compared to lobster, making it a popular choice in various culinary dishes.