Picked up some ankimo (monk fish liver) yesterday. The owner said it should be marinated in sake, but he did not mention another step in the preparation. Googled recipes all state it should be soaked in water for about three hours, with water changes every 30 minutes and should also be deveined and de-skinned.
Did he omit to mention that step because his liver has already gone through that process or simply because he forgot it? I should note that he did not seem as confident about ankimo preparation as he did about the other items for sale. So I suspect he was not aware of exactly what to do.
Has anyone out there bought ankimo at New Deal? How did they prepare it?