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Ankimo: Beyond the Usual Raw Fish and Nori

ankimo

Photo Credit: takaokun https://goo.gl/ritzwb

Maki, California roll, Nigiri sushi, temaki, and uromaki are among the favorite items of sushi lovers whenever they visit a Japanese restaurant or a sushi bar, but not too many will order ankimo. Many call ankimo the foie gras of sushi, mainly because it is made from monkfish liver. This high end delight is creamy and light; it is Japanese food at gourmet levels.

What Ankimo is All About

Ankimo is not always available in sushi bars. In fact, it you want to be sure it will be served when you eat out, it would be best to inquire before you go. Ankimo is becoming progressively rare as a treat today because the population of monkfish or anglerfish has dwindled considerably. In World’s 50 Best Foods, CNN Travel says, “The monkfish/anglerfish that unknowingly bestows its liver upon upscale sushi fans is threatened by commercial fishing nets damaging its sea-floor habitat, so it’s possible ankimo won’t be around for much longer.

“If you do stumble across the creamy, yet oddly light delicacy anytime soon, consider a taste — you won’t regret trying one of the best foods in Japan.” [Read more…]

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