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monkfish liver - foie gras of the sea

katy | Apr 11, 200306:08 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?

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