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Sep 29, 2006 06:38 PM

Ankimo-who has the best preparation?

That's monkfish liver to the rest of you. And if anyone suggests that it should be banned, I'm getting my baseball bat.

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  1. it would be excellent in nabe dish (hot pot) ...

    1. Only had it at Yasuda's a few years ago. packed and Steamed. Very fine grained and delicate, like butter...if i remember correctly.

      1. Loved the version at Shimizu.

        1. the ankimo at Ushi Wakamaru is consistently excellent...