Foie Gras of the Sea: Cleaning & Steaming Monkfish Liver (Japanese Ankimo) - Day 2

*Step-by-step instructions for cleaning and steaming monkfish liver:* https://torthefisherman.com/clean-and-steam-monkfish-liver/ Today we are going to clean and steam a monkfish liver. The monkfish liver is often referred to as the foie gras of the sea. While it is not very common for us here in the West to eat, the Japanese love the angler liver and prize it even higher than the meat itself! In Japan, the steamed monkfish liver dish that we are cooking today is called Ankimo and it is delicious! *Recommended filleting knife* (amazon paid link): https://amzn.to/3Ssk528 Why this knife? Check out this video for more info: https://youtu.be/3YADEo-cU9Y *Timestamps:* 0:00 Cleaning the monkfish liver 3:06 Removing the fishy smell from the liver 5:00 Steaming monkfish liver to make Ankimo 9:57 Taste test