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Monkfish Liver in Boston

Couves Dec 13, 2008 07:20 PM

I'm interested in trying Monkfish liver -- Japanese, French or whatever. Anyone know of a place where I can find this (walking distance from downtown Boston)? Thanks!

  1. j
    joebloe Dec 13, 2008 07:27 PM

    Ginza in Chinatown served it for me one time. Check with them.

    1. 9
      9lives Dec 13, 2008 08:13 PM

      Sea to You....Japanese Mkt on the Fish Pier has it in season...like now. They're on my downhill alert but if they have it; it's worth buying. Only open to he public on Sat..

      If you get it, I have a good site to tell you how to cook it.


      1. a
        another_adam Dec 13, 2008 08:51 PM

        If you're looking to prepare it at home, Kotobukiya also often has it, it's usually been fine when I've gotten it from them. If you want to try it already prepared in Japanese style, I recommend Shiki in Brookline (coolidge corner).

        3 Replies
        1. re: another_adam
          VivreManger Dec 14, 2008 03:12 AM

          Do you want it prepared in a restaurant or uncooked from a fish market?

          I usually find it on the menu at Oishii in Chestnut Hill, but have not been there for awhile so I cannot be certain. They do have a website and offer extensive take-out so you should be able to check anytime.

          As for fresh, New Deal Fish Market, newdealfishmarket.com

          622 Cambridge St, Cambridge, MA 02141(617) 876-8227, across from Wisteria Restaurant and Mayflower Poultry,

          had plenty of it in stock as of Friday night.

          Other than steaming it and serving with a ponzu sauce, have you tried it any other way?

          Sorry, just noticed that you wanted walking distance from downtown Boston. If you are willing to take the T, both are easily accessible. New Deal is a few minutes walk from the Lechmere stop on the Green Line. That particular line runs right through downtown Boston. Oishii (Chestnut Hill) is a few minutes walk from the Chestnut Hill stop on another branch of the Green Line (Riverside, I believe). But it will take you about 30 minutes to get to that stop. Lechmere (and that end of Cambridge St. where New Deal is) is just across the river from the Science Museum.

          Oishii does have a branch in the South End, I believe. That should qualify as walking distance from downtown Boston, but I have yet to try it.

          1. re: VivreManger
            9lives Dec 14, 2008 08:08 AM

            "Other than steaming it and serving with a ponzu sauce, have you tried it any other way? "

            I've tried rolling and cutting into disks; "quick sauteeing" in butter but I prefer the steamed method.

            1. re: 9lives
              galleygirl Dec 14, 2008 08:47 AM

              They had a special app of Ankimo Three ways at Oga's a few weeks ago....The basic steamed ankimo, an ankimo spring roll, and a fried disk....A little pricey, tho....

        2. t
          TravelingChow Dec 14, 2008 04:33 AM

          Monkfish is on Seafood Watch's Avoid list. http://www.montereybayaquarium.org/cr...

          Might want to rethink ordering it.

          5 Replies
          1. re: TravelingChow
            another_adam Dec 14, 2008 05:00 AM

            Oh yeah, good point- I had meant to point this out too. (It's unfortunately one of our favorite foods, so we guiltily indulge in a few slices exactly once a year-- but we do try to make sure people know and think about this)

            1. re: TravelingChow
              Couves Dec 14, 2008 07:41 AM

              Thanks for all the great info – I’ll have to ask at Ginza or maybe Billy Tse’s for Ankimo.

              Regarding the sustainability of Monkfish – last time I looked at the New Bedford fish auction, there were thousands of Monkfish tail for sale and only 9 livers. Most monkfish livers go to waste, so why shouldn’t I eat them instead?

              1. re: Couves
                pickledtink Dec 14, 2008 10:23 AM

                In the case of Monkfish, it is not necessarily the sustainability of the species but the manner in which they are caught that is cause for major concern.

                From the Monterey Bay Aquarium Site: "Monkfish are usually caught using bottom trawls, a method that can damage seafloor habitat and often results in high accidental catch of other species that are then discarded. Monkfish are also caught using gillnets; this can result in the accidental catch and death of sea turtles and marine mammals."

                1. re: pickledtink
                  Couves Dec 14, 2008 10:52 AM

                  I see, thank you for the correction. I think my point still applies though – no extra fishing/habitat destruction will occur by saving a few more of the livers from the monkfish that would have been caught for their tails anyway. It appears (at least from the last New Bedford auction I can recall) that less than one percent have their livers saved.

              2. re: TravelingChow
                BobB Dec 15, 2008 08:05 AM

                That Monterey Bay Aquarium site may know about endangered species, but they know nothing about cooking - they recommend substituting farm-raised tilapia for monkfish in recipes!

              3. galleygirl Dec 14, 2008 06:08 AM

                While it's not on the menu in most places, about 90% of the sushi places you go to will have it; just ask if they have any ankimo...It's a great way to establish your bona fides with the sushiya....;)

                1. ScubaSteve Dec 14, 2008 07:28 AM

                  Sushi Island in Wakefield almost always has it.

                  1. 9
                    9lives Dec 14, 2008 03:19 PM

                    If you don't want to try making it yourself, Sakura Bana...which I think is 1 of the better reasonably priced Japanese options in downtown..on Broad St usually has it in season..You might want to call first.

                    Very crowded at lunch..very quiet at dinner.

                    I've only had the steamed with ponzu version there.

                    1. y
                      ysb Dec 15, 2008 05:31 AM

                      I've seen it at New Deal before, but not on a regular basis. Shiki in Brookline had it on their menu as well, to add another restaurant to the list.

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