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Ankimo/Monkfish Liver- New Regs That Only Allow Frozen to be Sold?

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Ankimo/Monkfish Liver- New Regs That Only Allow Frozen to be Sold?

opinionatedchef | Nov 13, 2011 10:32 PM

Sushi Island is our go-to sushi place, and junji told me the other night that his supplier told him that new regs only allow fully prepared and frozen ankimo to be sold. Has anyone else heard about this? If you are headed out for sushi soon, would you ask your sushi chef about this? I know New Deal has sold it fresh in the past and i plan to call and ask them, but any field info from you CHs would also be v helpful. I don't know if seafood regs vary from state to state or are set by a national agency/FDA.

btw, i only discovered ankimo because of a CH rec a few years ago. It is a rich firm creamy monkfish liver that has been formed into a cylinder and steamed. It is often served sliced and room temp, typically w/ ponzu sauce. It makes a really unique and rich addition to a Japanese (or other) meal. I usually order it as an 'app' because it is quick to prepare and it takes off the hunger edge while i wait for the longer sushi preparation time.

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