We'll introduce you to the characteristics of monkfish and some recommended recipes that make the most of its deliciousness!

Characteristics of monkfish

Anglerfish are known for their unique appearance and ecology, with huge heads, large mouths with sharp teeth, and rounded bodies weighing over 15 kg

Although this fish may look grotesque at first glance, almost every part of it is known to be edible

This includes the skin, liver (commonly known as "monkfish foie gras"), ovaries, and stomach, which are known as the "seven tools."

Anglerfish live in a wide range of oceans, including the Arctic Ocean, Pacific Ocean, Indian Ocean, Atlantic Ocean, and Mediterranean Sea, and prefer sandy and muddy seabeds at depths of 30 to 500 meters

They are carnivorous and are known for using their large mouths to prey on other fish, but are not good swimmers

As a result, they have a unique feeding method in which they use lures to lure other fish in order to ambush their prey

Monkfish season and how to choose it

Monkfish is in season in winter, and is said to be at its most delicious around February

The monkfish you see in the market is filleted using a unique method called "hanging cutting" and used for hotpots, etc

When choosing, it is important to choose ones with lighter flesh colours

Nutritional value and how to eat

Monkfish meat is low in fat and has low energy content, yet is highly nutritious. The liver in particular is rich in vitamin A and is packed with nutrients

A traditional way to eat it is in monkfish hotpot, where the seven utensils are added to the meat as needed

It is common to eat the liver steamed, which gives it a unique, rich flavor

Introducing recommended recipes using monkfish

Anglerfish hotpot

[Ingredients: 4 servings, 270kcal]

• Monkfish meat (including chunks, skin, liver, etc.): 600g
• Grilled tofu: 1 block
• Shirataki noodles: 1
• Udo and green onion: 2 pieces each
• Burdock root: 2 stalks
• Shimeji mushrooms: 1 pack
• Mitsuba (cut into 7cm pieces): 200g
• Dashi (strong): 3 cups
• Condiments (scallions, yuzu, shichimi pepper, etc.): as needed
• Vinegar, soy sauce, mirin, sugar, salt, miso: appropriate amounts

【How to make】

1. Quickly boil the monkfish in boiling water, then drain to remove the muddy smell
2. Cut the burdock root into 4-5cm lengths, peel the skin thickly, cut into 4-5mm thick pieces and soak in vinegar water. Cut the green onion diagonally into 1-2cm wide pieces and soak the burdock root in vinegar water
3. Place ingredients 1 and 2, tofu, shimeji mushrooms, mitsuba, and bite-sized shirataki noodles on a large plate
4. Bring dashi stock, 4 tablespoons of soy sauce, 3 tablespoons of mirin, 2 tablespoons of sugar, and 1 teaspoon each of salt and miso to a boil in a clay pot, then add the ingredients and simmer. Season with your favorite condiments

Steamed monkfish liver

[Ingredients: 4 servings, 230kcal]

• Monkfish liver: 200g
• Grated maple leaves: 3 tablespoons
• Chives: 2-3 pieces
• Ponzu soy sauce: as needed
• Salt: 1 teaspoon

【How to make】

1. Place the monkfish liver in water, pierce the blood vessels with a bamboo skewer, and squeeze out the blood. Place on a colander, sprinkle with 1 teaspoon of salt, and leave for 30 minutes
2. Wrap the monkfish liver in aluminum foil, forming it into a ball, and steam it in a steamer for about 30 minutes, then leave it to cool
3. Once cooled, remove the aluminum foil, cut into bite-sized pieces, and serve in a bowl. Serve with grated maple leaves, chopped chives, and ponzu soy sauce

These recipes will help you make the most of monkfish. Monkfish hotpot is perfect for cold winter days, and steamed liver dishes allow you to enjoy its rich flavor. Enjoy traditional Japanese flavors using various parts of the monkfish

summary

Monkfish occupies an important place in Japanese food culture due to its unique appearance and distinctive culinary tradition

Due to the "seven tools" that use every part of the plant, its delicious taste when in season, and its high nutritional value, it will continue to be a food ingredient loved by many people

Gathering around a monkfish hotpot and enjoying the cold winter weather while warming oneself is a uniquely Japanese tradition

Introducing special recipes using monkfish

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.

Olive oil stewed

By making as thin cuts as possible into the Kariruya eggplant, the juices are soaked in a generous amount of flavor and it's delicious.