I have come to love Ankimo sliced and served w/ Ponzu at my local Japanese sushi bar. It is so rich and creamy and perfectly complemented by the acid/citrus of the Ponzu. I originally saw monkfish liver 30 yrs ago, canned, in France. Foie de Morue.(I'm guessing this is usually served fresh there but don't know.) Is it eaten in other countries and how is it prepared? Thanks so much for the info.