Seafood
Monkfish
アンコウ あんこう ankou
Also known asankou, anko
At its best in Jan, Feb, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Anko nabe (monkfish hot pot)
The classic. Dissolving the liver into the miso broth makes it very rich.
Ankimo (steamed monkfish liver)
Steamed and served with ponzu.
Karaage (marinated and deep-fried)
The flesh is marinated and deep-fried.
Dressed with vinegared miso from the same fish
Skin and flesh dressed with vinegared miso.
How to choose
Translucent flesh with a slippery coating. The liver should be white and firm.
Storage
Separate the parts and refrigerate. Use within one or two days.
Main areas
Good to know
A saying pairs pufferfish in the west with monkfish in the east. Almost everything but the bones is eaten, divided into what are called the seven tools.
