Ankou
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11.27.2015
The ugly but delicious winter fish Eankou.
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Ankou (monkfish) are related to grotesque deep-sea fish, but live at shallower depths ranging from 30 to 500 meters. In Japan, ankou are relished for their delicious flavor and no parts go to waste. In fact, the liver (ankimo) is a popular delicacy. Ankou is commonly mixed with vegetables and cooked at the table in ankou-nabe (hot pot). Its flesh is most flavorful from November to February, but Japanese especially enjoy warming themselves with ankou-nabe in January and February, the coldest months of the year.
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