Product Description

Fresh Ankou, or monkfish, is a highly regarded fish in Japanese cuisine, known for its firm, white flesh and rich, savory flavor.

This fish is most famous for its use in "Ankou Nabe," a traditional Japanese hot pot where various parts of the monkfish, including its liver, known as 'ankimo' (considered a delicacy), are simmered in a flavorful broth.

Beyond hot pot, chefs also utilize Ankou in a variety of dishes, such as deep-frying it for tempura, grilling, or using it in stews, where its meaty texture holds up well to different cooking methods, making it a versatile and cherished ingredient in Japanese culinary traditions.

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