6.3-kg Monkfish (Angler Fish)/6.3キロのアンコウ(鮟鱇、あんこう)

Japanese Food

This winter, I sent my parents a whole 6.3-kg monkfish (dissected into parts for use in nabe (one-pot dish)) and other seafoods as an oseibo (year-end gift).
In Japan, unlike in other countries, almost all parts of a whole monkfish are eaten.

In Japan, we often talk about “anko no nanatsu dogu” (seven tools of a monkfish), which are:
1. Flesh
2. Skin
3. Stomach
4. Liver
5. Ovaries
6. Gills
7. Fins
Of course, they are all edible.

You can see how a whole monkfish is dissected from here in the Japan Forum on eGullet.
This way of preparing a monkfish is called tsurushi giri (lit. hanging and cutting).
You can also see how Masaharu Morimoto, one of Iron Chefs, dissected his monkfish, using this technique, at Starchefs International Chefs Congress 2008.

You may be interested to view this episode of Iron Chef, where angler fish is the theme ingredient.

The fish dealer, located in Iwate prefecture, kindly sent me some photos of the monkfish they had sent to my parents. They said that the liver (called ankimo in Japanese) was excellent. Looking at the photos, I can’t deny that!

This fish dealer is the one that I previously ordered fresh uni and other seafoods from.


1. 身
2. 皮
3. 胃袋
4. 肝(きも)
5. 卵巣
6. えら
7. ひれ

一匹のアンコウをどのように解体するかは、eGulletのJapan Forumのここで分かります。
また、料理の鉄人、森本正治がStarchefs International Chefs Congress 2008でどのようにこの方法でアンコウを解体したかも分かります。




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