Monkfish Liver

Monkfish Liver/Ankimo

Although eating monkfish is not uncommon in western countries, eating the liver is very rare. In Japan it is also quite rare, but it is highly regarded as one of the great sushi delicacies. Monkfish liver has often been compared to fois gras. It has a very soft, delicate and creamy flavour. The taste is slightly fishy and extremely rich. It is not eaten with soy sauce as the flavour of the liver is too delicate to balance the strong soy taste. Sometimes ponzu sauce is used instead. In Japanese fish-markets where monkfish is sold the belly is often cut open so the size and quality of the liver can be observed.

Monkfish liver has been eaten in Japan for hundreds of years and is also eaten steamed or in stews.