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Ankimo – Monkfish Liver
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Known as the Foie Gras of the Sea, Ankimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with momiji-oroshi (chili-tinted grated daikon), thinly sliced scallions and ponzu sauce. Perfect as an appetizer and accompaniment to beer, sake or sochu.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on The World’s 50 Best Foods compiled by CNN.
