Have you heard of Ankimo? It’s actually a Japanese dish made from monkfish liver.
It is prepared by rubbing it with salt followed by the rinsing with sake (Japanese rice wine). Its veins are then removed and the liver steamed after being rolled first into a cylinder. When done, it’s served with grated daikon, ponzu sauce and thinly sliced scallions.
Here’s a version by the Chefs of Tete Charcuterie..
As the monkfish is being threatened by commercial fishing, the delicacy could be gone one day soon – so better try it now “while supply lasts” as they say, and..