A monkfish has a monstrous, unappealing look, with a flattened head and the body appearing merely like an appendage. Monkfish meat is white and very firm-textured. Monkfish liver is considered as the foie gras version from the ocean. “Ankimo” is a Japanese dish made with monkfish liver steamed in sake. It is often served with grated daikon, sliced raw scallions in ponzu sauce. If you are not a fan of fish, this dish is definitely a challenge to chow it down for you.
Photo by takaokun