Sushi (alt.food.sushi) For talking sushi. (Sashimi, wasabi, miso soup, and other elements of the sushi experience are valid topics.) Sushi is a broad topic; discussions range from preparation to methods of eating to favorite kinds to good restaurants.

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  #1 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default Winter is here-Ankimo

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



  #2 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

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

  #3 (permalink)   Report Post  
 
Posts: n/a
Default

"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
  #5 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


> 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



  #6 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


> 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

  #7 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

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

  #8 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

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

  #9 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"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


  #10 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"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




  #11 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"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.


  #12 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"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.


  #13 (permalink)   Report Post  
Bob Myers
 
Posts: n/a
Default


"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.




  #14 (permalink)   Report Post  
Bob Myers
 
Posts: n/a
Default


"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.




  #15 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

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



  #16 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

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

  #17 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

>


> 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.. フォアグラ(650)..................Fois Gras (goose liver pate)
> b.. ã‚ã‚“ãも(560) ....................Ankimo (monkfish liver)
> c.. åµï¼ˆ550) .............................Eggs
> d.. ã„ãら(480).........................Ikura (salmon roe)
> e.. ã‹ãšã®ã“(370)....................Kazunoko (herring roe)
> f.. ãŸã‚‰ã“(350)........................Tarako (cod roe)
> g.. ã†ã«ï¼ˆ290) ...........................Uni (sea urchin)
> h.. ã„ã‹ï¼ˆ280)...........................Ika (squid)
> i.. 牛レãƒãƒ¼ï¼ˆ240) ...................Beef Liver


So it's very high in cholesterol if it's above eggs. I was quite
surprised to see uni and ika above beef liver.

--
Dan

  #18 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

>


> 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.. フォアグラ(650)..................Fois Gras (goose liver pate)
> b.. ã‚ã‚“ãも(560) ....................Ankimo (monkfish liver)
> c.. åµï¼ˆ550) .............................Eggs
> d.. ã„ãら(480).........................Ikura (salmon roe)
> e.. ã‹ãšã®ã“(370)....................Kazunoko (herring roe)
> f.. ãŸã‚‰ã“(350)........................Tarako (cod roe)
> g.. ã†ã«ï¼ˆ290) ...........................Uni (sea urchin)
> h.. ã„ã‹ï¼ˆ280)...........................Ika (squid)
> i.. 牛レãƒãƒ¼ï¼ˆ240) ...................Beef Liver


So it's very high in cholesterol if it's above eggs. I was quite
surprised to see uni and ika above beef liver.

--
Dan

  #19 (permalink)   Report Post  
Gerry
 
Posts: n/a
Default

In article >, Dan Logcher
> wrote:

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


Curious. I can get it year 'round.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
  #20 (permalink)   Report Post  
Gerry
 
Posts: n/a
Default

In article >, Dan Logcher
> wrote:

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


Curious. I can get it year 'round.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.


  #21 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>I was looking forward to the return of Ankimo all summer.
>>They finally started serving it a month ago at my usual places.
>>

>
> Curious. I can get it year 'round.


It's typically a Fall/Winter items, so you don't see it in the
Spring and Summer. Some chefs will freeze and keep it for the
Spring and Summer, but results vary. I had some frozen ankimo
that had lost a lot of flavor and its firm texture from freezing.

--
Dan

  #22 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Gerry wrote:

> In article >, Dan Logcher
> > wrote:
>
>
>>I was looking forward to the return of Ankimo all summer.
>>They finally started serving it a month ago at my usual places.
>>

>
> Curious. I can get it year 'round.


It's typically a Fall/Winter items, so you don't see it in the
Spring and Summer. Some chefs will freeze and keep it for the
Spring and Summer, but results vary. I had some frozen ankimo
that had lost a lot of flavor and its firm texture from freezing.

--
Dan

  #23 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>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.
> >=20
> > 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.
>=20
> I'll bet it was first eaten on a dare.
>=20
> --=20
> Dan
>


Like the first oyster?

  #24 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>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.
> >=20
> > 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.
>=20
> I'll bet it was first eaten on a dare.
>=20
> --=20
> Dan
>


Like the first oyster?

  #25 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>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.
>>

> Like the first oyster?


I find oyster a lot nicer looking than monkfish. Oysters don't look like
they'd eat you if they had the chance.

--
Dan



  #26 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>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.
>>

> Like the first oyster?


I find oyster a lot nicer looking than monkfish. Oysters don't look like
they'd eat you if they had the chance.

--
Dan

  #27 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>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=20
> >>>"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.
> >>

> > Like the first oyster?

>=20
> I find oyster a lot nicer looking than monkfish. Oysters don't look =

like
> they'd eat you if they had the chance.
>=20
> --=20
> Dan
>=20


Don't know about "nicer" but certainly more passive.
Especially once you get past the shell.




  #28 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>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=20
> >>>"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.
> >>

> > Like the first oyster?

>=20
> I find oyster a lot nicer looking than monkfish. Oysters don't look =

like
> they'd eat you if they had the chance.
>=20
> --=20
> Dan
>=20


Don't know about "nicer" but certainly more passive.
Especially once you get past the shell.




  #29 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>Musashi wrote:
>>
>>
>>>"Dan Logcher" > wrote in message ...
>>>
>>>
>>>>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.
>>>>
>>>>
>>>Like the first oyster?
>>>

>>I find oyster a lot nicer looking than monkfish. Oysters don't look like
>>they'd eat you if they had the chance.

>
> Don't know about "nicer" but certainly more passive.
> Especially once you get past the shell.


We wouldn't be eating coconuts if shell was an issue.

Seagulls can be great teachers. I used to watch them
drop crabs and shellfish on the rocks in Maine. They made
quick work of them leaving broken shells and guts behind.

--
Dan

  #30 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

> "Dan Logcher" > wrote in message ...
>
>>Musashi wrote:
>>
>>
>>>"Dan Logcher" > wrote in message ...
>>>
>>>
>>>>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.
>>>>
>>>>
>>>Like the first oyster?
>>>

>>I find oyster a lot nicer looking than monkfish. Oysters don't look like
>>they'd eat you if they had the chance.

>
> Don't know about "nicer" but certainly more passive.
> Especially once you get past the shell.


We wouldn't be eating coconuts if shell was an issue.

Seagulls can be great teachers. I used to watch them
drop crabs and shellfish on the rocks in Maine. They made
quick work of them leaving broken shells and guts behind.

--
Dan



  #31 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>Musashi wrote:
> >>
> >>
> >>>"Dan Logcher" > wrote in message =

...
> >>>
> >>>
> >>>>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=20
> >>>>>"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.
> >>>>
> >>>>
> >>>Like the first oyster?
> >>>
> >>I find oyster a lot nicer looking than monkfish. Oysters don't look =

like
> >>they'd eat you if they had the chance.

> >=20
> > Don't know about "nicer" but certainly more passive.
> > Especially once you get past the shell.

>=20
> We wouldn't be eating coconuts if shell was an issue.
>=20
> Seagulls can be great teachers. I used to watch them
> drop crabs and shellfish on the rocks in Maine. They made
> quick work of them leaving broken shells and guts behind.
>=20


I personally admire the way sea otters smash shellfish on a rock
placed on their tummies.



  #32 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>Musashi wrote:
> >>
> >>
> >>>"Dan Logcher" > wrote in message =

...
> >>>
> >>>
> >>>>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=20
> >>>>>"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.
> >>>>
> >>>>
> >>>Like the first oyster?
> >>>
> >>I find oyster a lot nicer looking than monkfish. Oysters don't look =

like
> >>they'd eat you if they had the chance.

> >=20
> > Don't know about "nicer" but certainly more passive.
> > Especially once you get past the shell.

>=20
> We wouldn't be eating coconuts if shell was an issue.
>=20
> Seagulls can be great teachers. I used to watch them
> drop crabs and shellfish on the rocks in Maine. They made
> quick work of them leaving broken shells and guts behind.
>=20


I personally admire the way sea otters smash shellfish on a rock
placed on their tummies.



  #33 (permalink)   Report Post  
Musashi
 
Posts: n/a
Default


"Dan Logcher" > wrote in message =
...
> Musashi wrote:
>=20
> > "Dan Logcher" > wrote in message =

...
> >=20
> >>Musashi wrote:
> >>
> >>
> >>>"Dan Logcher" > wrote in message =

...
> >>>
> >>>
> >>>>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=20
> >>>>>"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.
> >>>>
> >>>>
> >>>Like the first oyster?
> >>>
> >>I find oyster a lot nicer looking than monkfish. Oysters don't look =

like
> >>they'd eat you if they had the chance.

> >=20
> > Don't know about "nicer" but certainly more passive.
> > Especially once you get past the shell.

>=20
> We wouldn't be eating coconuts if shell was an issue.
>=20
> Seagulls can be great teachers. I used to watch them
> drop crabs and shellfish on the rocks in Maine. They made
> quick work of them leaving broken shells and guts behind.
>=20


I personally admire the way sea otters smash shellfish on a rock
placed on their tummies.



  #34 (permalink)   Report Post  
Ken Blake
 
Posts: n/a
Default

In m,
Musashi > typed:

> "Dan Logcher" > wrote in message
> ...


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

>
> Like the first oyster?



All these things that look unappetizing almost certainly weren't
eaten on dares, but by hungry people who probably had nothing
else to eat.

--
Ken Blake
Please reply to the newsgroup


  #35 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

>
> I personally admire the way sea otters smash shellfish on a rock
> placed on their tummies.


They keep their smaching rock in a pouch of the skin.

--
Dan



  #36 (permalink)   Report Post  
Dan Logcher
 
Posts: n/a
Default

Musashi wrote:

>
> I personally admire the way sea otters smash shellfish on a rock
> placed on their tummies.


They keep their smaching rock in a pouch of the skin.

--
Dan

  #37 (permalink)   Report Post  
Gerry
 
Posts: n/a
Default

In article >, Dan Logcher
> wrote:

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

> >
> > Curious. I can get it year 'round.

>
> It's typically a Fall/Winter items, so you don't see it in the
> Spring and Summer. Some chefs will freeze and keep it for the
> Spring and Summer, but results vary. I had some frozen ankimo
> that had lost a lot of flavor and its firm texture from freezing.


Well it's not always fabulous, but I really like Ankimo. When it's not
so good it's usually TOO firm. Damn near heard, with little to offer
texturally and less flavor. Other times (perhaps now) it is softer,
better texture and lots of flavor.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
  #38 (permalink)   Report Post  
Gerry
 
Posts: n/a
Default

In article >, Dan Logcher
> wrote:

> >>>Like the first oyster?
> >>>
> >>I find oyster a lot nicer looking than monkfish. Oysters don't look like
> >>they'd eat you if they had the chance.

> >
> > Don't know about "nicer" but certainly more passive.
> > Especially once you get past the shell.

>
> We wouldn't be eating coconuts if shell was an issue.
>
> Seagulls can be great teachers. I used to watch them
> drop crabs and shellfish on the rocks in Maine. They made
> quick work of them leaving broken shells and guts behind.


This stuff always reminds me of how long it must have been before
somebody knew what to do with coffee beans. It's not exactly
intuitive.

--
"A Dictionary of Japanese Food, Ingredients & Culture" by Richard Hosking
(Tuttle, '97). All the hints one might need for exploring Japanese food.

"The Sake Handbook" by John Gaunter (Tuttle, '02). An excellent intro and
reference to sake.
  #39 (permalink)   Report Post  
Keith
 
Posts: n/a
Default

Really. And what are we experimenting with today? Or have we tried
everything? ;-)

--


Keith
__
I feel like I'm diagonally parked in a parallel universe.

>
>> >>>Like the first oyster?
>> >>>
>> >>I find oyster a lot nicer looking than monkfish. Oysters don't look
>> >>like
>> >>they'd eat you if they had the chance.
>> >
>> > Don't know about "nicer" but certainly more passive.
>> > Especially once you get past the shell.

>>
>> We wouldn't be eating coconuts if shell was an issue.
>>


>
> This stuff always reminds me of how long it must have been before
> somebody knew what to do with coffee beans. It's not exactly
> intuitive.



  #40 (permalink)   Report Post  
Tea
 
Posts: n/a
Default

Thanks. I'll keep this in mind. I had forgotten that you lived in NYC
also. Are there any restaurants here that would serve this? I'm near the
East Village- I was thinking of maybe Village Yokocho.

"Musashi" > wrote in message
...
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.

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).

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

Musashi




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