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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 |
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 |
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> 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 |
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.. あんきも（560） ....................Ankimo (monkfish liver) > c.. 卵（550） .............................Eggs > d.. いくら（480）.........................Ikura (salmon roe) > e.. かずのこ（370）....................Kazunoko (herring roe) > f.. たらこ（350）........................Tarako (cod roe) > g.. うに（290） ...........................Uni (sea urchin) > h.. いか（280）...........................Ika (squid) > i.. 牛レバー（240） ...................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 |
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.. あんきも（560） ....................Ankimo (monkfish liver) > c.. 卵（550） .............................Eggs > d.. いくら（480）.........................Ikura (salmon roe) > e.. かずのこ（370）....................Kazunoko (herring roe) > f.. たらこ（350）........................Tarako (cod roe) > g.. うに（290） ...........................Uni (sea urchin) > h.. いか（280）...........................Ika (squid) > i.. 牛レバー（240） ...................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 |
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. |
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. |
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 |
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 |
"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? |
"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? |
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 |
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 |
"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. |
"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. |
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 |
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 |
"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. |
"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. |
"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. |
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 |
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 |
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 |
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. |
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. |
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. |
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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