I had the most fortunate opportunity to try monkfish liver at a Japanese restaurant a few weeks ago.  Also known as ankimo:

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 chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.

Ankimo is considered one of the Chinmi (delicacies) of Japan.”

It melts in your mouth like a buttery pate, yet with a light touch of a seafood scent.  The richness and enjoyment just exploads in your mouth!  Ankimo can’t be described easily — try for yourself!

If you’ve tried ankimo before, leave a comment and let me know what you thought of it! =)

Categories: food