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Discover one of Japan’s most revered delicacies — Monkfish Liver (Ankimo), often called the “foie gras of the sea.” This rich and velvety sashimi-grade liver is harvested from premium monkfish and carefully prepared using traditional Japanese methods to achieve an ultra-creamy, buttery texture and a deep, umami-packed flavor.
Served chilled and sliced into medallions, Ankimo delivers an indulgent balance of savory richness and oceanic sweetness. Each portion is expertly cleaned, steamed, and rolled before being vacuum-sealed to preserve freshness, ensuring restaurant-level quality right at home.
Origin: Japan / USA (North Atlantic)
Species: Lophius americanus (Monkfish)
Grade: Premium Sashimi-Grade
Form: Ready-to-slice liver medallions
Weight: 1 whole liver,
Price: $44.99 each
Condition: Fresh, steamed, and vacuum-sealed
Storage: Keep refrigerated at 32–38°F; consume within 3 days after opening
Ankimo offers an exceptionally smooth and creamy texture with a rich, buttery flavor reminiscent of foie gras — but with a lighter, slightly briny ocean note. The taste is both savory and delicate, featuring subtle sweetness and a luxurious melt-in-your-mouth finish.
Color: Light orange to golden
Texture: Silky, rich, and buttery
Taste: Savory, creamy, slightly briny with delicate sweetness
Traditional: Serve chilled with ponzu sauce, scallions, and grated daikon for a classic Japanese presentation.
Sashimi Platters: Slice into medallions and pair with fresh sashimi cuts for luxurious contrast.
Fusion Cuisine: Spread lightly over toast or blinis with a touch of crème fraîche or caviar.
Appetizer: Serve on a chilled plate with pickled vegetables or citrus ponzu drizzle.
Condiments: Ponzu, yuzu kosho, or grated daikon with scallions.
Beverages: Junmai sake, Champagne, or dry sherry.
Despite its rich flavor, Monkfish Liver offers significant nutritional value:
High in Omega-3 fatty acids for heart health.
Packed with vitamin A, iron, and zinc.
Excellent source of protein with minimal carbohydrates.
Per 4 oz serving (approximate):
Calories: 170 | Protein: 17g | Fat: 11g | Vitamin A: 60% DV | Iron: 15% DV
Our Monkfish Liver is responsibly sourced from regulated fisheries in the North Atlantic and Japan. Each liver is hand-selected and processed following traditional Japanese methods, ensuring the highest quality, purity, and sustainability standards.
Q: What is Ankimo?
A: Ankimo is monkfish liver, a traditional Japanese delicacy often compared to foie gras for its rich, creamy texture and luxurious flavor.
Q: How is it served?
A: It’s typically sliced into medallions and served cold with ponzu sauce, scallions, and grated daikon.
Q: Is it safe to eat raw?
A: Ankimo is gently steamed before serving, so it’s fully cooked but retains a sashimi-grade freshness and smooth texture.
Q: How long does it last?
A: Store refrigerated and consume within 3 days after opening for best flavor and quality.
Q: Is it sustainable?
A: Yes, sourced from sustainable fisheries with strict catch limits to preserve monkfish populations.
Q: What makes it “foie gras of the sea”?
A: Its velvety texture, rich umami taste, and buttery consistency evoke the same indulgence as foie gras — but with a lighter, oceanic finish.
Monkfish Liver (Ankimo) is the essence of Japanese luxury — rich, smooth, and deeply savory. A true delicacy for connoisseurs, it brings refined umami depth to any sashimi or fine dining experience.
