Sushi restaurants serving monkfish liver
Does anyone know which sushi restaurants in manhattan serve monkfish liver? This is my favorite thing to eat at sushi restaurants, but I've only had it in L.A. and am having trouble find places in NYC. Any suggestions would be greatly appreciated. Thanks!
DIY ... do like Keith ...
1. Salt Ankimo and let sit 30 min.
2. Wash off salt and peel off thin skin, removing and
veins. Wash thoroughly in cold water to drain blood.
3. Wrap tightly in cheesecloth. It can look round or like
a sausage. Soak with a bit of Sake and Mirin and let
sit 15 min.
4. Place wrapped Ankimo into steamer together with
sliced shouga (ginger) and scallions.
5. Steam for 30-40 minutes.
6. Let cool overnight, then remove cheesecloth.
7. Slice and serve with garnish. (momijioroshi, chopped
i consider myself rather expert with sushi and have tasted very little differential between ankimo servings...from yasuda to natori...yasuda has an fish liver appetizer that has several kinds in it...monkfish and fluke if i remember.
if i recall at some bars i sat at, the ankimo comes in a tube that resembles cookie dough. though, i did not see this at yasuda.
while i agree that it's often possible to get decent tasty ankimo in moderate/cheap places, i once had some truly wretched ankimo at Natori (a place i otherwise like very much for very reasonably priced and fresh hamachi, maguro, etc)...
overall i think i'm sort of half way in between you guys (Lau and sam1) on this ankimo question: on one hand, i am willing to take a chance ordering ankimo at moderate/less-than-stellar places (and there are other things, like botan ebi or uni, that i would never order at a place that wasn't absolutely great)...but like any Japanese seafood, there is a range of quality, as well as widely varying individual palates...
it's a fun thing to consider how each person's liking for a particular dish/item/ingredient sometimes has a corresponding relationship with their connoisseurship of it and sometimes an inverse relationship...for example: i love fried fish, and while i certainly like some more than others, i'm usually going to pretty happy whether i'm eating some fugu karaage in a top notch restaurant in Fukuoka or some frozen cod filets in a pub somewhere on 3rd Ave...but there are things that i crave less often (uni, for example), which i can't stand to eat unless it's superb...did this last paragraph make any sense?...it's late and i've had too much wine...ignore if it's nonsense...