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|