Often referred to as the foie gras of the sea, monkfish liver (ankimo in Japan) is a rich, buttery, and delicately flavored delicacy prized in fine dining and sushi cuisine. Though lesser-known outside of gourmet circles, this seafood ingredient is celebrated for its smooth texture, umami depth, and luxurious taste, making it a favorite among chefs and seafood enthusiasts alike.

From Japanese sushi bars to French haute cuisine, monkfish is enjoyed in various preparations, including steamed, poached, or seared. This article explores what makes monkfish special, how it’s prepared, and why it’s gaining popularity in international gastronomy.

What is Monkfish Liver?

Scientific Name: Lophius piscatorius (European Monkfish) & Lophius americanus (American Monkfish)
Common Name: Ankimo (in Japan), Foie Gras of the Sea
Texture & Flavor:
Smooth, creamy, and slightly firm, similar to duck foie gras.
Mild, sweet, and rich with an umami-packed seafood flavor.
Less oily than fish liver like cod or mackerel but still indulgent.

📍 Monkfish is a deep-sea bottom-dwelling fish found in the Atlantic Ocean, primarily caught off the coasts of North America, Europe, and Japan.

Why is Monkfish Liver Compared to Foie Gras?

• Luxurious, Silky Texture – Like duck or goose foie gras, monkfish liver melts in the mouth.
• High Fat Content – Gives it a rich, indulgent taste without being overly greasy.
• Delicate, Sweet Flavor – Unlike other fish livers, monkfish has a mild taste that pairs well with various seasonings.
• Versatile in Cooking – Can be steamed, seared, marinated, or served as pâté, much like foie gras.

Traditional Japanese Preparation: Ankimo (Steamed Monkfish Liver)

In Japanese cuisine, monkfish liver is known as ankimo, a classic delicacy often served in high-end culinary sushi restaurants.

📝 Ingredients for Ankimo:

• 1 whole monkfish liver (about 300g-500g)
• 1 tbsp salt
• 1 tbsp sake
• Plastic wrap or cheesecloth for shaping

🔥 How to Prepare Ankimo:

1️⃣ Clean the Liver:

• Remove veins and impurities for a smoother texture.
• Soak in cold water for 30 minutes to remove excess blood.

2️⃣ Season & Shape:

• Sprinkle with salt and sake, then let sit for 15 minutes.
• Wrap tightly in plastic wrap or cheesecloth, shaping into a cylinder.

3️⃣ Steam the Liver:

• Steam for 30-40 minutes at 180°F (82°C).
• Let cool, then slice into medallions.

4️⃣ Serve with Garnishes:

• Traditionally paired with ponzu sauce, grated daikon, scallions, and shiso leaves.

Ankimo is creamy, umami-rich, and a must-try for fans of sushi and Japanese fine dining.

Other Ways to Prepare Monkfish Liver

1. Seared Monkfish Liver (French Style) 🍽

🔥 Method:

• Slice monkfish liver into thin medallions.
• Sear in a hot pan with butter until lightly caramelized.
• Deglaze with white wine or sherry, finish with a touch of cream.
• Serve with toasted brioche and fig jam, like foie gras.

📍 Best For: French-inspired dishes, pairing with wine.

2. Monkfish Liver Pâté 🍞

🔥 Method:

• Blend steamed monkfish liver with butter, shallots, and white wine.
• Chill and serve with crackers, toasted bread, or pickled onions.

📍 Best For: Elegant appetizers, fine dining experiences.

3. Monkfish Liver Ceviche (Fusion Dish) 🍋

🔥 Method:

• Cube raw monkfish liver, marinate in citrus juice (lemon/lime).
• Add red onions, jalapeños, cilantro, and olive oil.
• Serve chilled as a tapas-style seafood dish.

📍 Best For: Modern fusion cuisine, fresh seafood lovers.

Pairing Monkfish Liver with Wine & Sides

🍷 Best Wine Pairings:

• Sauvignon Blanc – Bright acidity balances the richness.
• Chardonnay (oaked) – Enhances the creamy texture.
• Sake (Junmai Ginjo) – A classic pairing for ankimo.
• Sweet Dessert Wines (Sauternes, Tokaji) – Complements the foie gras-like qualities.

🍽 Best Side Pairings:

• Pickled Vegetables – Cuts through the richness.
• Crispy Toasted Bread – Adds crunch to smooth textures.
• Fresh Herbs & Citrus Zest – Enhances natural umami flavors.

Health Benefits of Monkfish Liver

• Rich in Omega-3 Fatty Acids – Supports brain and heart health.
• High in Vitamin A & D – Essential for immune function and bone health.
• Good Source of Protein – Provides lean seafood protein with minimal calories.
• Low in Mercury – Compared to other fish livers, monkfish is relatively low in contaminants.

📍 A healthy indulgence for those who enjoy gourmet seafood.

Where to Find Monkfish Liver?

🛒 Buying Fresh Monkfish Liver:

1. Available in Japanese markets, high-end seafood stores, and online gourmet shops.
2. Look for firm, pale orange liver with minimal dark spots or blemishes.
3. Frozen ankimo is also available for easy home preparation.

🍽 Where to Eat It?

1. High-end sushi restaurants (Omakase & Kaiseki menus).
2. French fine dining establishments serving seafood-based foie gras alternatives.
3. Seafood markets specializing in Japanese or gourmet cuisine.

Final Thoughts: A Luxurious Seafood Delight

Monkfish liver is a hidden gem in the world of seafood, offering a foie gras-like indulgence with an oceanic twist. Whether enjoyed as ankimo in Japanese cuisine, seared like French foie gras, or blended into pâté, its rich, buttery flavor and velvety texture make it a must-try for adventurous dingdongtogel food lovers.

🔥 Have you tried monkfish before? What’s your favorite way to enjoy it? Share your thoughts below! 🍽✨