Taken from wild fish caught in Atlantic, North-East
Monkfish liver is a renowned delicacy, adored in Japan and France. It has a smooth, creamy texture with the flavor of an ocean breeze. It is the key element for prepare a marine “Foie Gras”.
The Japanese refer to this as Ankimo and traditionally serve it sliced with daikon radish and ponzu sauce, a citrus-based vinegar sauce.
Those who have tasted its creamy decadence will understand why it’s often referred to as “foie gras of the sea”, although its flavor is more delicate with just a whisper of its oceanic origin in the after-taste.
Product Features: Whole Fresh Monkfish liver
French Name: Foie de Lotte entier