Comments on: Ankimo: The (other) fois gras of the sea

By: John (Cho-Tabetai)

John (Cho-Tabetai) — Sat, 06 Nov 2010 00:14:05 +0000

Sorry if that came off rude. I thought I was being trolled.

What you are seeing is not the natural shape of ankimo. They take the liver, de-vein it and make a terrine, much the same way that foie gras is prepared in France. Once it’s wrapped as a terrine, it’s then steamed. If you think about it, it tastes a lot like other livers.

Here are some pictures of uncooked Foie Gras. It looks like liver to me.
http://www.moneymoy.com/journal/?p=885

By: Lee Childs

Lee Childs — Fri, 05 Nov 2010 22:58:47 +0000

I went to Wikipedia, and the information there also calls it liver. But the Wiki info is called a stub and hasn’t been enhanced with real input yet. My regular sushi chef is the one who told me Ankimo isn’t really liver, but they call it that for lack of a more appetizing way say fish testicles. To me, the Ankimo looks too big to be reproductive organs, but my sushi chef typically knows his stuff. Hmmmm…

By: John (Cho-Tabetai)

John (Cho-Tabetai) — Fri, 05 Nov 2010 22:00:20 +0000

Try wikipedia ^

By: Lee Childs

Lee Childs — Fri, 05 Nov 2010 21:51:42 +0000

I was told last night that Ankimo really isn’t liver, but is the “Rocky Mountain Oyster” of the deep blue sea Monkfish! True?

By: Robert Mathews

Robert Mathews — Thu, 21 May 2009 00:25:11 +0000

Random question: I am just starting my blog, but how did you start gaining readership? was it just natural? I mean how did people start finding you?

By: Ankimo

Ankimo — Mon, 13 Apr 2009 07:54:15 +0000

Well, at least the liver doesn’t look discusting. If no one told me it was liver of a monkfish I’d probably try it. Idk, I’m a pretty straight meat and potatoes guy. I don’t know if I’d try it.

By: My Melody

My Melody — Thu, 15 Jan 2009 00:11:42 +0000

I love Ankimo! I just had an amazing Ankimo at “Restaurant ON” in New York.

By: Cho-Tabetai » Cochon

Cho-Tabetai » Cochon — Sat, 01 Mar 2008 14:53:06 +0000

[...] companion had a monkfish osso buco. If you read my site, you will know that I absolutely adore the liver of the monkfish (as served in Japanese cuisine), but I have not had much opportunity to try the actual meat of the [...]

By: TASHIN

TASHIN — Thu, 31 Jan 2008 00:53:36 +0000

After I read your comment, I called AOI right away to ask if you’re there. Then Ayano-chan told me that you just left.
Wednesday is my regular day-off. If you still want Ankimo, call AOI tomorrow, thursday for Friday night dining.
By the way, I have another Japanese movie DVD ready for you over there.

By: John Cho-Tabetai

John Cho-Tabetai — Tue, 29 Jan 2008 10:23:10 +0000

@Tashin-San: Thank you so much for clearing up the Shiro Maguro mystery! I searched online, but never found a definitive answer! I like them both. Something about a really smelly oily fish appeals to my tongue. They have so much flavor.

About the ankimo, I think I will stop in today and arrange to have it on Thursday!