Monkfish Liver (Ankimo 鮟肝)

Monkfish Liver (Ankimo 鮟肝)Discover one of Japans most revered delicacies Monkfish Liver (Ankimo), often called the foie gras of the sea. This rich and velvety sashimi grade liver is harvested from premium monkfish and carefully prepared using traditional Japanese methods to achieve an ultra creamy, buttery texture and a deep, umami packed flavor. Served chilled and sliced into medallions, Ankimo delivers an indulgent balance of savory richness and oceanic sweetness. Each

Discover one of Japan’s most revered delicacies — Monkfish Liver (Ankimo), often called the “foie gras of the sea.” This rich and velvety sashimi-grade liver is harvested from premium monkfish and carefully prepared using traditional Japanese methods to achieve an ultra-creamy, buttery texture and a deep, umami-packed flavor.

Served chilled and sliced into medallions, Ankimo delivers an indulgent balance of savory richness and oceanic sweetness. Each portion is expertly cleaned, steamed, and rolled before being vacuum-sealed to preserve freshness, ensuring restaurant-level quality right at home.

Product Details

• Origin: Japan / USA (North Atlantic)

• Species: Lophius americanus (Monkfish)

• Grade: Premium Sashimi-Grade

• Form: Ready-to-slice liver medallions

• Weight: 1 whole liver,

• Price: $44.99 each

• Condition: Fresh, steamed, and vacuum-sealed

• Storage: Keep refrigerated at 32–38°F; consume within 3 days after opening

Flavor Profile

Ankimo offers an exceptionally smooth and creamy texture with a rich, buttery flavor reminiscent of foie gras — but with a lighter, slightly briny ocean note. The taste is both savory and delicate, featuring subtle sweetness and a luxurious melt-in-your-mouth finish.

• Color: Light orange to golden

• Texture: Silky, rich, and buttery

• Taste: Savory, creamy, slightly briny with delicate sweetness

Culinary Uses

• Traditional: Serve chilled with ponzu sauce, scallions, and grated daikon for a classic Japanese presentation.

• Sashimi Platters: Slice into medallions and pair with fresh sashimi cuts for luxurious contrast.

• Fusion Cuisine: Spread lightly over toast or blinis with a touch of crème fraîche or caviar.

• Appetizer: Serve on a chilled plate with pickled vegetables or citrus ponzu drizzle.

Pairing Suggestions

• Condiments: Ponzu, yuzu kosho, or grated daikon with scallions.

• Beverages: Junmai sake, Champagne, or dry sherry.

Nutritional Benefits

Despite its rich flavor, Monkfish Liver offers significant nutritional value:

• High in Omega-3 fatty acids for heart health.

• Packed with vitamin A, iron, and zinc.

• Excellent source of protein with minimal carbohydrates.

Per 4 oz serving (approximate):

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

Sustainability & Sourcing

Our Monkfish Liver is responsibly sourced from regulated fisheries in the North Atlantic and Japan. Each liver is hand-selected and processed following traditional Japanese methods, ensuring the highest quality, purity, and sustainability standards.

Frequently Asked Questions (FAQ)

Q: What is Ankimo?

A: Ankimo is monkfish liver, a traditional Japanese delicacy often compared to foie gras for its rich, creamy texture and luxurious flavor.

Q: How is it served?

A: It’s typically sliced into medallions and served cold with ponzu sauce, scallions, and grated daikon.

Q: Is it safe to eat raw?

A: Ankimo is gently steamed before serving, so it’s fully cooked but retains a sashimi-grade freshness and smooth texture.

Q: How long does it last?

A: Store refrigerated and consume within 3 days after opening for best flavor and quality.

Q: Is it sustainable?

A: Yes, sourced from sustainable fisheries with strict catch limits to preserve monkfish populations.

Q: What makes it “foie gras of the sea”?

A: Its velvety texture, rich umami taste, and buttery consistency evoke the same indulgence as foie gras — but with a lighter, oceanic finish.

Monkfish Liver (Ankimo) is the essence of Japanese luxury — rich, smooth, and deeply savory. A true delicacy for connoisseurs, it brings refined umami depth to any sashimi or fine dining experience.