Recipe: Monkfish Liver

by Hugo Medeiros

Monkfish liver is a renowned delicacy, adored in Japan and France. It has a smooth, creamy texture with the flavor of an ocean breeze.

If you are so lucky as to have acquired fresh monkfish liver, the preparation is quite simple.

To prepare, place the liver under cold running water and remove the blood line. Marinate in the refrigerator for approximately 10 minutes in your favorite briny liquid. I like it best with soy sauce and a dash of vinegar. Remove it from the brine and wrap in aluminum foil to create a cylindrical shape, making sure the ends are twisted tight. Steam the bundles for 15 minutes; a bamboo steamer is ideal, but a pasta strainer set in a stockpot with an inch of water works just as well. After steaming, cool in the refrigerator for at least 30 minutes.

The Japanese refer to this as Ankimo and traditionally serve it sliced with daikon radish and ponzu sauce, a citrus-based vinegar sauce. I prefer Sriracha (a chili pepper hot sauce) and a tiny bit of soy sauce. The trick to making and enjoying delicious monkfish liver is to not mask the flavor of this wonderful treat.

I hope everyone has a chance to enjoy it.

8 on “Recipe: Monkfish Liver

  1. John Squire

    We regularly catch monkfish and have been disposing of everything but the tail. We run a boat the Southern Star from Plymouth Devon and my son and I are interested if there is a demand for this product.

    1. Jeremy

      I buy it when the mood is right – Picked some up today at the farmer’s market and they always sell out. They also sell (when they have it) flounder liver, and cod soft row.

    2. Miki Nunami

      Hello John,
      I found your message written on Oct. 6th 2014, by accident.
      Do you still chatch monkfish?
      There maybe interest getting monkfish liver here in Montreal.
      Do you have an idea of your selling price?
      Purchase will be by private.

      Thank you.
      Hope I will look forward to receiving your reply.

      Miki

    3. robin wallack

      The liver of the monkfish is supposed to be a big deal. Can I buy some?
      Sounds crazy, doesn’t it?!

  2. elizabeth

    I bought a whole monkfish yesterday. I hate to throw good food away so I will be using the whole thing, and it will feed us for 2 days.
    The head which is the heaviest part, is excellent to make a delicious fish broth. I will also use the spine and skin to make the broth.
    The livers and tail I cut into even sizes and turned them into ‘scampi’. I tossed them in flour, then beaten egg and then bread crumbs. Then I shallow fried the bits. It was superb. Much better than the traditional scampi from the fish and chip shop.
    the livers have a mild flavor and a soft texture.

Leave a Reply

Your email address will not be published. Required fields are marked *