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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 flavour of an ocean breeze. It is the key element for preparing 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 flavour is more delicate with just a touch of its oceanic origin in the after-taste.

Product Features: Whole Fresh Monkfish liver
French Name: Foie de Lotte entier
Origin: Brittany