Monkfish Liver (Ankimo 鮟肝)

Monkfish Liver, known as Ankimo, is a traditional Japanese delicacy valued for its rich, creamy texture and deep umami flavor. Often compared to foie gras, Ankimo is gently steamed, rolled, and vacuum-sealed for convenient serving.

Serve it chilled and sliced into medallions with ponzu, scallions, and grated daikon for a classic Japanese preparation.

Product Details

• Origin: Japan / USA (North Atlantic)
• Species: Lophius americanus (Monkfish)
• Grade: Premium Sashimi-Grade
• Form: Whole steamed liver, ready to slice
• Weight: 1 whole liver
• Price: $67.50 each
• Condition: Fresh, steamed, and vacuum-sealed
• Storage: Keep refrigerated at 32–38°F; consume within 3 days after opening

Flavor & Texture

• Color: Light orange to golden
• Texture: Smooth, creamy, and buttery
• Flavor: Savory, rich, mildly briny, with a slight sweetness
• Finish: Rich umami with a clean ocean flavor

Culinary Uses

• Traditional Ankimo: Slice chilled and serve with ponzu, scallions, and grated daikon.
• Sashimi Platters: Add sliced Ankimo alongside sashimi for a rich contrast.
• Appetizers: Serve with pickled vegetables or a citrus-based sauce.
• Toast or Blinis: Spread lightly over toast or blinis with crème fraîche or other preferred toppings.

Pairing Suggestions

• Condiments: Ponzu, yuzu kosho, grated daikon, and scallions
• Beverages: Junmai sake, Champagne, or dry sherry

Nutritional Information

Nutritional values are approximate and may vary by product.

Per 4 oz serving:

• Calories: 170
• Protein: 17g
• Fat: 11g
• Vitamin A: 60% DV
• Iron: 15% DV

Sourcing

Our Monkfish Liver is sourced from fisheries in the North Atlantic and Japan and prepared using traditional Japanese processing methods.

Frequently Asked Questions

Q: What is Ankimo?
A: Ankimo is monkfish liver, traditionally served in Japanese cuisine. Its smooth texture and rich umami flavor are often compared to foie gras.

Q: How is Ankimo served?
A: It is typically chilled, sliced into medallions, and served with ponzu, scallions, and grated daikon.

Q: Is Ankimo raw?
A: No. This product is steamed before serving. It is ready to slice and eat after proper refrigeration and handling.

Q: How should I store it?
A: Keep refrigerated at 32–38°F and consume within 3 days after opening.

Q: What does Ankimo taste like?
A: It has a rich, creamy texture with savory umami, mild briny notes, and a slight sweetness.

Product Summary

Monkfish Liver (Ankimo) offers a rich, creamy texture and deep umami flavor in a convenient, ready-to-slice format. Serve chilled with traditional Japanese accompaniments or use it in appetizers and sashimi presentations.