is a Japanese dish made with monkfish

Monkfish

Monkfish is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina...

 liver.

The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu

Ponzu

is a citrus-based sauce commonly used in Japanese cuisine. It is tart, with a thin, watery consistency and a light yellow color. Ponzu shōyu or ponzu jōyu is ponzu sauce with soy sauce added, and the mixed product is widely referred to as simply ponzu.The element pon arrived in the Japanese...

 sauce.

Ankimo is considered one of the Chinmi

Chinmi

is a Japanese term meaning literally "rare taste", but more appropriately "delicacy". They are local cuisines that have fallen out of popularity or those cuisines that are peculiar to a certain area. Many involved pickled seafood. The three best known chinmi of Japan are salt-pickled sea urchin...

 (delicacies) of Japan. It is listed at number 32 on World's 50 most delicious foods complied by CNN Go in 2011.

This food is on Seafood Watch

Seafood Watch

Seafood Watch is one of the best known sustainable seafood advisory lists, and has influenced similar programs around the world. It is a program designed to raise consumer awareness about the importance of buying seafood from sustainable sources...

's list of foods to avoid, due to unsustainable fishing practices (bottom trawling

Bottom trawling

Bottom trawling is trawling along the sea floor. It is also often referred to as "dragging".The scientific community divides bottom trawling into benthic trawling and demersal trawling...

).

External links

• Liver of the monkfish: a controversial delicacy