In the past week, I have come across three or four references to the subject delicacy. What gives? I have eaten Monkfish filets in several ways, and love it. Is the liver eaten raw or cooked? I've eaten sushi in some of the best sushi bars in Tokyo, but don't remember any raw fish liver (after several water glasses of 18 to 21% saki you wouldn't remember much either). It's hard enough to find Monkfish filets these days, let alone the damn liver! Someone clue me in to this apparently newly popular treat.