Monkfish liver is rarely seen outside of Japanese cuisine where it is known as ankimo. Those who have tasted its creamy decadence will understand why it's often referred to as "foie gras of the sea", although its flavor is more delicate with just a whisper of its oceanic origin in the aftertaste.
Ankimo is traditionally prepared as a torchon, much like foie. After removing the skin and veins, it is soaked in milk for 4 hours, then rinsed and brined in a solution of water/sake/mirin at a 5:3:1 ratio, with salt added at 3% of total weight, for 8 hours. The drained livers are compressed and rolled into a cylinder in a double layer of fine cheesecloth and the ends are tied. The cylinder is steamed over a 50/50 blend of water and sake until the core reaches 63C/145F, about 20 minutes for a 3" diameter torchon. Or it can be cooked in a 65C/149F water bath for 30 minutes. In either case, the torchon is allowed to rest in the refrigerator overnight before slicing.
Playing with Fire and Water 
Chef, where can one find sustainable ankimo in a sizeable quantity? (enough to make torchon).
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Ask your local fish mongers… with enough leeway, they should be able to procure anything.
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WOW…Its identical to foie gras….Mmmnnn , wonder which one ill go for ? Quack Quack ( That`s a Duck in the UK by the way )
Actually i`m not sure i`d want to try this liver. Michel Roux done a masterclass of a Trio of Monkfish livers last week on UK pro Masterchef….Looked amazing but everyone says it`s a bit too powerfully flavoured.
Oh and hey…..The photo is just awesome….You definitely need to post more.
Take care
Alan ( cumbriafoodie )
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if youre lucky enough to live in a city that has a Japanese super market try there as well! I get all mine from Nijiya which is all throughout California and one store in NY.
Hi Linda awesome blog. You are my idol.
David
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WOW… I think I would like to try this liver. Many thanks for sharing!
Ben
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