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Monkfish liver

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Ankimo

Japanese name Edit

  • ankimo (鮟肝 or あん肝)

About monkfish liver Edit

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

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

Eating sustainably Edit

Monkfish liver should be avoided

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