Ankoh

Monkfish or anglerfish, known as ankoh in Japan, is highly symbolic of winter in Japanese culinary terms. Fugu and puffer are similar winter fish.

A popular fish, ankoh is cooked in a hotpot at the table in restaurants as well as at home. It has a firm, chunky meat, not flaky even when cooked, so it is suitable for simmering, frying or grilling.

All the parts of the ankoh, including the liver, stomach and ovaries, are eaten but the liver is regarded as a particular delicacy and is often compared to foie gras. The liver is normally marinated in a vinegar sauce.