Japan · Easy
Ankimo Sashimi
A classic way to enjoy ankimo, thinly sliced and served with ponzu sauce.
Prep m · Cook m · Serves 2
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fish · Lophiidae
Ankimo (Monkfish Liver)
Lophius americanus
Ankimo is considered a delicacy in Japanese cuisine, often enjoyed as sashimi or in dipping sauces. Its smooth texture and rich flavor are highly prized.
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ProductAnkimo (Monkfish Liver)
FoodPulse IDFP552606393917
Short URLhttps://splink.pro/uEUY6d
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Basic Information
Common nameAnkimo (Monkfish Liver)
Scientific nameLophius americanus
Categoryfish
Food familyLophiidae
Alternate Names
esHígado de rape
frFoie de baudroie
Health Benefits
Major benefits
- Rich in long-chain omega-3 fatty acids (EPA and DHA) that support heart and brain health.
- High-quality complete protein plus vitamin D, iodine and selenium.
- Two servings of fatty fish per week is linked to reduced cardiovascular risk.
EvidenceConsensus among USDA, NIH and WHO reviews is that ankimo (monkfish liver) contributes positively to a balanced eating pattern when consumed in appropriate portions.
Nutrition (per 100 g)
calories210
water g70
protein g14
carbs g1
fat g16
saturated fat g4
omega3 g1.5
omega6 g0.1
sodium mg50
potassium mg200
calcium mg5
iron mg0.8
magnesium mg20
zinc mg0.5
vitamin a iu3000
Cultivation
ClimateTemperate marine
Growing seasonYear-round in suitable climates
Global Production
Seasonal availabilityAvailable year-round in markets specializing in seafood.
Storage
RefrigerationStore at 0-4°C.
FreezingCan be frozen for long-term storage.
Shelf life5 days refrigerated, 6 months frozen.
Recipes (1)
Interesting Facts
- Ankimo is often served with a tangy ponzu sauce and garnished with green onions and daikon radish.
- It is rich in omega-3 fatty acids and vitamin A.
Frequently Asked Questions
Is Ankimo (Monkfish Liver) healthy?
Yes — Ankimo (Monkfish Liver) is generally considered a nutritious addition to a balanced diet when consumed in appropriate portions.
How should I store Ankimo (Monkfish Liver)?
Follow the storage guidance above. Most fresh varieties benefit from refrigeration; shelf-stable versions keep in a cool, dry cupboard.
Can I freeze Ankimo (Monkfish Liver)?
Many forms of Ankimo (Monkfish Liver) freeze well. Portion into freezer bags, label with the date, and use within 3 months for best flavor.
What does Ankimo (Monkfish Liver) pair well with?
Consult the recipe suggestions above — Ankimo (Monkfish Liver) usually pairs beautifully with fresh herbs, citrus, or a matching regional cuisine.
Where does Ankimo (Monkfish Liver) come from?
Ankimo (Monkfish Liver) is produced or sourced in a variety of regions worldwide. Local farmers' markets are often the freshest option.
References
- Nutritional Profile of Monkfish Liver · Nutrition Journal
Profile source: seed-stub · updated 8/6/2026