 Image search results - "monkfish" |
Oh look, something's hanging there...
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It's Kita-Ibaraki's famous fish and delicacy, monkfish, in the flesh. This one is 5 or 6 years old, weighing 12.7 kg. Only the female monkfish is eaten. The males are too small.あんこう
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Look into the big mouth and see another set of teeth on the throat. All the teeth are pointed inward so its pray cannot escape. Like the aliens in the movie "Alien."
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Monkfish being skinned and carved up by an expert chef. Since the monkfish is too slimy and slippery on a cutting board, it is hung like this for carving. It's a lot easier to cut up this way.He first takes off the skin (loaded with collagen).
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The chef is holding the liver (ankimo), the most prized part of the fish.
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The white meat of monkfish.
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This is monkfish hot pot (dobojiru ankou-nabe) どぶ汁 with monkfish parts in a miso broth. I didn't have any problem eating it. The flavor was certainly not objectionable, it's just another kind of fish.It was already prepared for us and it wasn't the fish we saw carved.
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Akatsukien onsen minshuku dining room where we had monkfish hot pot. ¥14,000/night including dobujiru. 民宿 暁園
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