Well, it hasn't snowed yet in NY.
But, the Rockefeller Center Xmas tree did get
lit up last night, and the local Japanese grocery stores
in the NY area have started carrying Ankimo.
For those not familar, Ankimo is the liver of the monkfish, the name =
coming from ANKOU=3Dmonkfish
and Liver=3DKimo. Served cold with momijioroshi
(red pepper grated daikon) and Ponzu, it's a wonderful seasonal little =
treat. Monkfish and its liver are a winter seasonal food in Japan, the =
ANKOU NABE (Monkfish hot pot) being the most well known.

My ANKIMO Recipe:
1. Salt Ankimo and let sit 30 min.
2. Wash off salt and peel off thin skin, removing and
veins. Wash thoroughly in cold water to drain blood.
3. Wrap tightly in cheesecloth. It can look round or like
a sausage. Soak with a bit of Sake and Mirin and let
sit 15 min.
4. Place wrapped Ankimo into steamer together with
sliced shouga (ginger) and scallions.
5. Steam for 30-40 minutes.
6. Let cool overnight, then remove cheesecloth.=20
7. Slice and serve with garnish. (momijioroshi, chopped
scallions, Ponzu).

There are numerous numerous recipes with minor variations but the end =
result does not vary widely.

Musashi

Musashi wrote:

Well, it hasn't snowed yet in NY.
But, the Rockefeller Center Xmas tree did get
lit up last night, and the local Japanese grocery stores
in the NY area have started carrying Ankimo.
For those not familar, Ankimo is the liver of the monkfish, the name coming from ANKOU=monkfish
and Liver=Kimo. Served cold with momijioroshi
(red pepper grated daikon) and Ponzu, it's a wonderful seasonal little treat. Monkfish and its liver are a winter seasonal food in Japan, the ANKOU NABE (Monkfish hot pot) being the most well known.


I was looking forward to the return of Ankimo all summer.
They finally started serving it a month ago at my usual places.


My ANKIMO Recipe:
1. Salt Ankimo and let sit 30 min.
2. Wash off salt and peel off thin skin, removing and
veins. Wash thoroughly in cold water to drain blood.
3. Wrap tightly in cheesecloth. It can look round or like
a sausage. Soak with a bit of Sake and Mirin and let
sit 15 min.
4. Place wrapped Ankimo into steamer together with
sliced shouga (ginger) and scallions.
5. Steam for 30-40 minutes.
6. Let cool overnight, then remove cheesecloth.
7. Slice and serve with garnish. (momijioroshi, chopped
scallions, Ponzu).

Thanks for this. I had a contact in Gloucester that offered to sell
me ankimo for about $4/lb. I should try and look him up and see if
he can still swing it. Any idea what the nutrition values are for it?
Just wondering if I'd be raising my cholesterol if I pigged out.

--
Dan

"Musashi" writes:

in the NY area have started carrying Ankimo.

I had some wonderful Ankimo over the weekend up here
in the Boston area.

Someone asked me an interesting question about it, though.

Is it kosher? (ie. does the monkfish have fins and scales?)

Catfish, for example, and other bottom-feeders (ie. shellfish)
are not. But the monkfish is a whole different, er, kettle
of fish.

Hrm. This says "no":
http://www.faqs.org/faqs/judaism/FAQ...ection-30.html

This one also pretty much says "no":
http://www.chowhound.com/boards/kosh...ages/3276.html

I guess that's my answer. I mainly couldn't remember what
kind of scales, if any, it had. The only time I remember
seeing whole monkfish was on an episode of Iron Chef. And
it is certainly one *ugly* fish!

[thanks for posting that recipe, by the way!]


--
Plain Bread alone for e-mail, thanks. The rest gets trashed.
No HTML in E-Mail! -- http://www.expita.com/nomime.html
Are you posting responses that are easy for others to follow?
http://www.greenend.org.uk/rjk/2000/06/14/quoting

wrote in message =
...
"Musashi" writes:
=20
in the NY area have started carrying Ankimo.
=20
I had some wonderful Ankimo over the weekend up here
in the Boston area.
=20
Someone asked me an interesting question about it, though.
=20
Is it kosher? (ie. does the monkfish have fins and scales?)
=20
Catfish, for example, and other bottom-feeders (ie. shellfish)
are not. But the monkfish is a whole different, er, kettle
of fish.
=20
Hrm. This says "no":
http://www.faqs.org/faqs/judaism/FAQ...ection-30.html
=20
This one also pretty much says "no":
http://www.chowhound.com/boards/kosh...ages/3276.html
=20
I guess that's my answer. I mainly couldn't remember what
kind of scales, if any, it had. The only time I remember
seeing whole monkfish was on an episode of Iron Chef. And
it is certainly one *ugly* fish!
=20
[thanks for posting that recipe, by the way!]
=20

Every source I've looked at indicates that Monkfish/Goosefish do not =
have scales.
Instead they have slime over skin for protection.

Musashi

wrote in message =
...
"Musashi" writes:
=20
in the NY area have started carrying Ankimo.
=20
I had some wonderful Ankimo over the weekend up here
in the Boston area.
=20
Someone asked me an interesting question about it, though.
=20
Is it kosher? (ie. does the monkfish have fins and scales?)
=20
Catfish, for example, and other bottom-feeders (ie. shellfish)
are not. But the monkfish is a whole different, er, kettle
of fish.
=20
Hrm. This says "no":
http://www.faqs.org/faqs/judaism/FAQ...ection-30.html
=20
This one also pretty much says "no":
http://www.chowhound.com/boards/kosh...ages/3276.html
=20
I guess that's my answer. I mainly couldn't remember what
kind of scales, if any, it had. The only time I remember
seeing whole monkfish was on an episode of Iron Chef. And
it is certainly one *ugly* fish!
=20
[thanks for posting that recipe, by the way!]
=20

Every source I've looked at indicates that Monkfish/Goosefish do not =
have scales.
Instead they have slime over skin for protection.

Musashi

Musashi wrote:

Every source I've looked at indicates that Monkfish/Goosefish do not have scales.
Instead they have slime over skin for protection.

So they're ugly and slimey.. man, they got the short end of the stick.

--
Dan

Musashi wrote:

Every source I've looked at indicates that Monkfish/Goosefish do not have scales.
Instead they have slime over skin for protection.

So they're ugly and slimey.. man, they got the short end of the stick.

--
Dan

"Dan Logcher" wrote in message =
...
Musashi wrote:
=20
Well, it hasn't snowed yet in NY.
But, the Rockefeller Center Xmas tree did get
lit up last night, and the local Japanese grocery stores
in the NY area have started carrying Ankimo.
For those not familar, Ankimo is the liver of the monkfish, the name =
coming from ANKOU=3Dmonkfish
and Liver=3DKimo. Served cold with momijioroshi
(red pepper grated daikon) and Ponzu, it's a wonderful seasonal =
little treat. Monkfish and its liver are a winter seasonal food in =
Japan, the ANKOU NABE (Monkfish hot pot) being the most well known.
=20
=20
I was looking forward to the return of Ankimo all summer.
They finally started serving it a month ago at my usual places.
=20
=20
My ANKIMO Recipe:
1. Salt Ankimo and let sit 30 min.
2. Wash off salt and peel off thin skin, removing and
veins. Wash thoroughly in cold water to drain blood.
3. Wrap tightly in cheesecloth. It can look round or like
a sausage. Soak with a bit of Sake and Mirin and let
sit 15 min.
4. Place wrapped Ankimo into steamer together with
sliced shouga (ginger) and scallions.
5. Steam for 30-40 minutes.
6. Let cool overnight, then remove cheesecloth.=20
7. Slice and serve with garnish. (momijioroshi, chopped
scallions, Ponzu).
=20
Thanks for this. I had a contact in Gloucester that offered to sell
me ankimo for about $4/lb. I should try and look him up and see if
he can still swing it. Any idea what the nutrition values are for it?
Just wondering if I'd be raising my cholesterol if I pigged out.
=20
--=20
Dan

I couldn't find any sources for Monkfish Liver and Cholesterol in the =
English web sites.
In the process I saw that Monkfish "Flesh" is low in Cholesterol.
I did find a Japanese site showing some comparisons. I've added a =
translation at the end,
for the others, since I know you know everything on this list.
The figures are in mg per 100 gram serving.
a.. =
=E3=83=95=E3=82=A9=E3=82=A2=E3=82=B0=E3=83=A9=EF=B C=88650=EF=BC=89.......=
............Fois Gras (goose liver pate)
b.. =E3=81=82=E3=82=93=E3=81=8D=E3=82=82=EF=BC=88560=E F=BC=89 =
.....................Ankimo (monkfish liver)
c.. =E5=8D=B5=EF=BC=88550=EF=BC=89 .............................Eggs=20
d.. =
=E3=81=84=E3=81=8F=E3=82=89=EF=BC=88480=EF=BC=89.. .......................=
Ikura (salmon roe)
e.. =
=E3=81=8B=E3=81=9A=E3=81=AE=E3=81=93=EF=BC=88370=E F=BC=89................=
.....Kazunoko (herring roe)
f.. =
=E3=81=9F=E3=82=89=E3=81=93=EF=BC=88350=EF=BC=89.. ......................T=
arako (cod roe)=20
g.. =E3=81=86=E3=81=AB=EF=BC=88290=EF=BC=89 =
............................Uni (sea urchin)
h.. =
=E3=81=84=E3=81=8B=EF=BC=88280=EF=BC=89........... ................Ika =
(squid)=20
i.. =E7=89=9B=E3=83=AC=E3=83=90=E3=83=BC=EF=BC=88240=E F=BC=89 =
....................Beef Liver
j.. =E3=81=86=E3=81=AA=E3=81=8E=EF=BC=88230=EF=BC=89 =
.........................Unagi (eel)
k.. =E3=83=9E=E3=83=A8=E3=83=8D=E3=83=BC=E3=82=BA=EF=B C=88150=EF=BC=89 =
................. Mayonaise
l.. =E3=81=9F=E3=81=93=EF=BC=88150=EF=BC=89 =
............................Tako (octopus)
m.. =E7=89=9B=E3=83=AD=E3=83=BC=E3=82=B9=EF=BC=8887=EF =BC=89 =
.......................Roast Beef
n.. =E8=B1=9A=E3=83=AD=E3=83=BC=E3=82=B9=EF=BC=8862=EF =BC=89 =
.......................Roast Pork
o.. =E3=83=88=E3=83=AD=EF=BC=8855=EF=BC=89 =
...............................Toro (Tuna belly)
p.. =
=E3=83=81=E3=83=A7=E3=82=B3=E3=83=AC=E3=83=BC=E3=8 3=88=EF=BC=8813=EF=BC=89=
..................Chocolate
q.. =E7=89=9B=E4=B9=B3=EF=BC=8812=EF=BC=89 =
.............................Milk
r.. =
=E3=83=95=E3=83=A9=E3=82=A4=E3=83=89=E3=83=9D=E3=8 3=86=E3=83=88=EF=BC=881=
=EF=BC=89 ................Fried Potato (French Fries)
s.. =
=E3=83=93=E3=83=BC=E3=83=AB=EF=BC=880=EF=BC=89.... .......................=
Beer=20
t.. =E8=B1=86=E8=85=90=EF=BC=880=EF=BC=89 =
.............................. Tofu
http://www.nhk.or.jp/gatten/archive/.../20020313.html

Musashi

"Dan Logcher" wrote in message =
...
Musashi wrote:
=20
Well, it hasn't snowed yet in NY.
But, the Rockefeller Center Xmas tree did get
lit up last night, and the local Japanese grocery stores
in the NY area have started carrying Ankimo.
For those not familar, Ankimo is the liver of the monkfish, the name =
coming from ANKOU=3Dmonkfish
and Liver=3DKimo. Served cold with momijioroshi
(red pepper grated daikon) and Ponzu, it's a wonderful seasonal =
little treat. Monkfish and its liver are a winter seasonal food in =
Japan, the ANKOU NABE (Monkfish hot pot) being the most well known.
=20
=20
I was looking forward to the return of Ankimo all summer.
They finally started serving it a month ago at my usual places.
=20
=20
My ANKIMO Recipe:
1. Salt Ankimo and let sit 30 min.
2. Wash off salt and peel off thin skin, removing and
veins. Wash thoroughly in cold water to drain blood.
3. Wrap tightly in cheesecloth. It can look round or like
a sausage. Soak with a bit of Sake and Mirin and let
sit 15 min.
4. Place wrapped Ankimo into steamer together with
sliced shouga (ginger) and scallions.
5. Steam for 30-40 minutes.
6. Let cool overnight, then remove cheesecloth.=20
7. Slice and serve with garnish. (momijioroshi, chopped
scallions, Ponzu).
=20
Thanks for this. I had a contact in Gloucester that offered to sell
me ankimo for about $4/lb. I should try and look him up and see if
he can still swing it. Any idea what the nutrition values are for it?
Just wondering if I'd be raising my cholesterol if I pigged out.
=20
--=20
Dan

I couldn't find any sources for Monkfish Liver and Cholesterol in the =
English web sites.
In the process I saw that Monkfish "Flesh" is low in Cholesterol.
I did find a Japanese site showing some comparisons. I've added a =
translation at the end,
for the others, since I know you know everything on this list.
The figures are in mg per 100 gram serving.
a.. =
=E3=83=95=E3=82=A9=E3=82=A2=E3=82=B0=E3=83=A9=EF=B C=88650=EF=BC=89.......=
............Fois Gras (goose liver pate)
b.. =E3=81=82=E3=82=93=E3=81=8D=E3=82=82=EF=BC=88560=E F=BC=89 =
.....................Ankimo (monkfish liver)
c.. =E5=8D=B5=EF=BC=88550=EF=BC=89 .............................Eggs=20
d.. =
=E3=81=84=E3=81=8F=E3=82=89=EF=BC=88480=EF=BC=89.. .......................=
Ikura (salmon roe)
e.. =
=E3=81=8B=E3=81=9A=E3=81=AE=E3=81=93=EF=BC=88370=E F=BC=89................=
.....Kazunoko (herring roe)
f.. =
=E3=81=9F=E3=82=89=E3=81=93=EF=BC=88350=EF=BC=89.. ......................T=
arako (cod roe)=20
g.. =E3=81=86=E3=81=AB=EF=BC=88290=EF=BC=89 =
............................Uni (sea urchin)
h.. =
=E3=81=84=E3=81=8B=EF=BC=88280=EF=BC=89........... ................Ika =
(squid)=20
i.. =E7=89=9B=E3=83=AC=E3=83=90=E3=83=BC=EF=BC=88240=E F=BC=89 =
....................Beef Liver
j.. =E3=81=86=E3=81=AA=E3=81=8E=EF=BC=88230=EF=BC=89 =
.........................Unagi (eel)
k.. =E3=83=9E=E3=83=A8=E3=83=8D=E3=83=BC=E3=82=BA=EF=B C=88150=EF=BC=89 =
................. Mayonaise
l.. =E3=81=9F=E3=81=93=EF=BC=88150=EF=BC=89 =
............................Tako (octopus)
m.. =E7=89=9B=E3=83=AD=E3=83=BC=E3=82=B9=EF=BC=8887=EF =BC=89 =
.......................Roast Beef
n.. =E8=B1=9A=E3=83=AD=E3=83=BC=E3=82=B9=EF=BC=8862=EF =BC=89 =
.......................Roast Pork
o.. =E3=83=88=E3=83=AD=EF=BC=8855=EF=BC=89 =
...............................Toro (Tuna belly)
p.. =
=E3=83=81=E3=83=A7=E3=82=B3=E3=83=AC=E3=83=BC=E3=8 3=88=EF=BC=8813=EF=BC=89=
..................Chocolate
q.. =E7=89=9B=E4=B9=B3=EF=BC=8812=EF=BC=89 =
.............................Milk
r.. =
=E3=83=95=E3=83=A9=E3=82=A4=E3=83=89=E3=83=9D=E3=8 3=86=E3=83=88=EF=BC=881=
=EF=BC=89 ................Fried Potato (French Fries)
s.. =
=E3=83=93=E3=83=BC=E3=83=AB=EF=BC=880=EF=BC=89.... .......................=
Beer=20
t.. =E8=B1=86=E8=85=90=EF=BC=880=EF=BC=89 =
.............................. Tofu
http://www.nhk.or.jp/gatten/archive/.../20020313.html

Musashi

"Dan Logcher" wrote in message =
...
Musashi wrote:
=20
Every source I've looked at indicates that Monkfish/Goosefish do not =
have scales.
Instead they have slime over skin for protection.
=20
So they're ugly and slimey.. man, they got the short end of the stick.
=20
--=20
Dan

Yes. It's quite remarkable that nature provided this fish with all this=20
"yuckyness" as a defense, and yet Humans still managed to discover that =
they are tasty.

"Dan Logcher" wrote in message =
...
Musashi wrote:
=20
Every source I've looked at indicates that Monkfish/Goosefish do not =
have scales.
Instead they have slime over skin for protection.
=20
So they're ugly and slimey.. man, they got the short end of the stick.
=20
--=20
Dan

Yes. It's quite remarkable that nature provided this fish with all this=20
"yuckyness" as a defense, and yet Humans still managed to discover that =
they are tasty.

"Musashi" wrote in message
...

Yes. It's quite remarkable that nature provided this fish with all this
"yuckyness" as a defense, and yet Humans still managed to
discover that they are tasty.

My candidate for the top prize here remains the blowfish (fugu).
As I've said before, I always have to wonder about the SECOND
person who tried fugu. I can just see it now:

"Man, I'm hungry. Hey, I've got an idea - how about
we try some more of that fish that killed Yamamoto-san
last week?"

:-)

Bob M.

"Musashi" wrote in message
...

Yes. It's quite remarkable that nature provided this fish with all this
"yuckyness" as a defense, and yet Humans still managed to
discover that they are tasty.

My candidate for the top prize here remains the blowfish (fugu).
As I've said before, I always have to wonder about the SECOND
person who tried fugu. I can just see it now:

"Man, I'm hungry. Hey, I've got an idea - how about
we try some more of that fish that killed Yamamoto-san
last week?"

:-)

Bob M.

Musashi wrote:

"Dan Logcher" wrote in message ...

Musashi wrote:


Every source I've looked at indicates that Monkfish/Goosefish do not have scales.
Instead they have slime over skin for protection.

So they're ugly and slimey.. man, they got the short end of the stick.

Yes. It's quite remarkable that nature provided this fish with all this
"yuckyness" as a defense, and yet Humans still managed to discover that they are tasty.

I'll bet it was first eaten on a dare.

--
Dan

Musashi wrote:

"Dan Logcher" wrote in message ...

Musashi wrote:


Every source I've looked at indicates that Monkfish/Goosefish do not have scales.
Instead they have slime over skin for protection.

So they're ugly and slimey.. man, they got the short end of the stick.

Yes. It's quite remarkable that nature provided this fish with all this
"yuckyness" as a defense, and yet Humans still managed to discover that they are tasty.

I'll bet it was first eaten on a dare.

--
Dan