Monkfish (or Headfish) is the English name of a number of types of fish in the northwest Atlantic, most notably the species of the anglerfish genus Lophius and the angelshark genus Squatina. The term is also occasionally used for a European sea monster more often called a sea monk.
According to an old saying there are two classic winter nabe (hot pot dishes) in Japan: pufferfish in the west of the country and monkfish in the east. It is commonly said that apart from the bones, the whole of the anglerfish can be eaten. The best-known recipe is anko nabe, but other dishes include an-kimo and "mud broth" (using only the fish and vegetables, without adding any water).
Have you had anko nabe? The fish looks very strange, but it contains a lot of collagen, which is great for your skin. I had it last night and my skin looks better today! The monkfish’s meat is thick and tastes very mild. This dish is great for your health, and perfect if you are dieting!
An-kimo is a Japanese dish made with monkfish liver. The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce. An-kimo is considered one of the Chinmi (delicacies) of Japan.