Restaurants & Bars


monkfish liver - foie gras of the sea


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Restaurants & Bars 10

monkfish liver - foie gras of the sea

katy | Apr 11, 2003 06:08 PM

I've had ankimo in Japanese restaurants - steamed monkfish liver as I understand it - served with ponzu sauce. But I also just had the same, very fresh, almost raw, pan-fried and served with a reduced balsamic dressing in a basque restaurant recently. Absolutely delicious - and remarkably similar to foie gras, but with a faintly fishy taste. I'm curious as to the fat content compared to foie gras (it tastes almost as voluptous fatty) and where such a thing might be available retail. Any ideas?

Want to stay up to date with this post?

Recommended From Chowhound