Ankimo
SRDas
I didn't want to ask for it if it wasn't the season for it.
Thanks!
Das
Dan Logcher
> What is the best season for Ankimo?
> I didn't want to ask for it if it wasn't the season for it.
I believe it is winter, when anko nabe is served.
--
Dan
SRDas
Thank you.
It would be nice if someone could post some info on seasonal treats.
Some of the less common items and when to ask the itamaesan for them.
Or when to look for them in the sushi store.
Das
Bartley Kives
On a related note, if monkfish liver is so common, how come I never see
monkfish flesh on the menu?
Even if it isn't well-suited to sashimi, wouldn't the round slices of flesh
from monkfish filets be excellent on the grill? Or marinated in miso and
broiled? Or even as tempura?
Just curious.
bart
Tom Blaschko
known as poor man's lobster. I thought it was very good.
Tom
David Lutjen
news:fb5x8.2223$9u.5...@news1.mts.net...
> On a related note, if monkfish liver is so common, how come I never see
> monkfish flesh on the menu?
It can be expensive. I have seen it offered but very few restaurants make
it a menu.
> Even if it isn't well-suited to sashimi, wouldn't the round slices of
flesh
> from monkfish filets be excellent on the grill? Or marinated in miso and
> broiled? Or even as tempura?
Never seen it offered in a restaurant or prepared it at home as anything
other than "anko nabe."
Dan Logcher
I've had the tail meat in a bouillabaisse. It is quite cook. I don't know how
much of the rest of the fish is used though.
--
Dan
James Silverton
I have never had the fish itself in a Japanese restaurant but I've
certainly had it as brochettes (kababs) in a French style fish
restaurant. It was delicious and, IMHO, is one of the better choices for
that type of cooking.
Jim.
--
James V. Silverton
Potomac, Maryland.
Shad
In Japan, monkfish is really known only as the main component in Anko-nabe.
Depending upon
regions the anko-nabe ingredients may also differ, as well as whether
ankimo, miso is used in
the nabe dish. In Japan several parts of the monkfish are used, including
fins and a jelly-like
part (not sure where it comes from) as well as the meat and liver. The
ankimo (liver) is so highly
prized that it is said that some commercial fisherman will simply keep the
liver and throw away
the rest of the fish, Don't know if that is true or not. Also, ankimo is not
just served steamed with
ponzu as most of us are familiar with. There is also ankimo shabu-shabu
which is said to to bring
out the flavor even better. Since there are so many regional variations in
Japanese cooking, I would not be surprised if there were other monkfish
dishes, however I have not personally come across any in Japan. Actually I
kind of find this odd because a somewhat related species called Kochi is in
fact served both as sashimi and in tenpura.
In Europe, especially the mediterranean countries, the monkfish, sometimes
called angler or toadfish
is commonly used. In Italy I have seen whole monkfish served, although I
must assume only the tail
meat is eaten. In France it is a common ingredient for boulliabaise along
with other fish.
The US only woke up the commercial value of monkfish in the last 15 years or
so, and now I see
it commonly sold in fish stores at healthy prices. Because of it's somewhat
lobster-like musculature,
it is now fairly common in upscale restaurants. In the US i have never seem
monkfish in any other
form besides skinned fillet or skinned whole tail, presumably because the
head of the fish resembles
jabba the hut and is truly unappetizing.
BTW, years ago, I had a monkfish about 2.5 feet in length grab my fin while
diving in 80ft of water off New Jersey in early June, where the water was
still cold enough for them to be in such shallows (about 38 F).
Which also explains why the season for these fish is the cold water months.
I enjoyed the tail section broiled after marinating in soy sauce and mirin.
Shad
BreadW...@fractious.net
> "Bartley Kives" <nos...@nospam.com> wrote in message
> news:fb5x8.2223$9u.5...@news1.mts.net...
> > On a related note, if monkfish liver is so common, how come I never see
> > monkfish flesh on the menu?
> In Japan, monkfish is really known only as the main component in
> Anko-nabe. Depending upon regions the anko-nabe ingredients may
> also differ, as well as whether ankimo, miso is used in the nabe
> dish. In Japan several parts of the monkfish are used, including
> fins and a jelly-like
There was an Iron Chef episode (with Morimoto!) where the
theme ingredient was Monkfish (though referred to throughout
the episode as Anglerfish).
From
http://www.chiefaflgameshow.homestead.com/files/icepsam.htm#anglerfish
ANGLERFISH
Seiya Masahara vs. Morimoto
Challenger Masahara's Dishes:
1st- Anglerfish Tofu and Fin Sabe 2nd- Sashimi Salad 3rd- Boiled
Anglerfish 4th- Anglerfish Stew with Eggs 5th- Anglerfish Liver Miso
Stew
Iron Chef Morimoto's Dishes
1st- Anglerfish Crackers and Liver Paste Dip 2nd- New Style Sashimi
3rd- Anglerfish Gelatine Stew 4th- Anglerfish Meat Balls 5th- Stamina
Stew 6th- Anglerfish Liver Dessert
I've got that one on tape - recorded a couple of weeks ago.
It's one _ugly_ fish. Fascinating watching the chefs gut it.
I think there was another IC battle in which Michiba (the
previous IC Japanese) had Anglerfish as their theme incredient, too,
but I didn't see a reference for it.
BTW, I'll be going to Morimoto's restaurant in Philly in a few
weeks for his omakase.
(BTW2, Morimoto's got a website, but it's 100% flash and
danged nasty. Their website designer ought to be beaten
with an anglerfish for a couple of hours).
--
Plain Bread alone for e-mail, thanks. The rest gets trashed.
No MIME 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
Shad
<BreadW...@fractious.net> wrote in message
news:yobadru...@panix2.panix.com...
> "Shad" <Sh...@roe.net> writes:
> > "Bartley Kives" <nos...@nospam.com> wrote in message
> > news:fb5x8.2223$9u.5...@news1.mts.net...
>
> > > On a related note, if monkfish liver is so common, how come I never
see
> > > monkfish flesh on the menu?
>
> > In Japan, monkfish is really known only as the main component in
> > Anko-nabe. Depending upon regions the anko-nabe ingredients may
> > also differ, as well as whether ankimo, miso is used in the nabe
> > dish. In Japan several parts of the monkfish are used, including
> > fins and a jelly-like
>
> There was an Iron Chef episode (with Morimoto!) where the
> theme ingredient was Monkfish (though referred to throughout
> the episode as Anglerfish).
>
> From
> http://www.chiefaflgameshow.homestead.com/files/icepsam.htm#anglerfish
>
Yes, I saw that episode. The dishes prepared by both the Iron Chef and the
challenger
were remarkable. That ankimo desert really blew my mind.
But of course, as with all the dishes that appear on that show, none of them
are common
dishes.
Shad