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Sep 2, 2012 05:36 AM

Where can I buy canned monk fish liver paste?

I had monk fish liver both in Tokyo and Manhattan restaurant. It's delicious. I want to use it in place of duck liver mousse in my home recipe. Can anyone kindly point me the right place? A search on internet turned out nothing.

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  1. Check out Japanese specialty stores, like Sunrise Mart (East Village & Soho locations) - it might be under the name "Ankimo" if you ask the staff.

    I'd also check Dorian's on the Upper East Side. They used to carry it at the old Rosedale Fish Market, and Dorain's is run by a bunch of former Rosedale employees.

    Sometimes you'll find it fresh at the Union Square Greenmarket as well.

    Finally, WIld Edibles - though they'd be the most expensive, more than likely. They could probably order it for you if they don't have it in stock.

    1 Reply
    1. I don't think they use canned or prepackaged-pre-prepared monkfish liver at those restaurants, there's a chance that it was prepared from scratch. I bought a pack of Ankimo at Sunrise mart and the taste wasn't the same- it was barely edible. You might be able to find fresh monkfish livers at specialty fish markets.

      6 Replies
      1. re: alkonost

        I will give it a try first. But will keep the warning in mind. Preparing it from scratch seems way beyond my capability.

        1. re: ny2beijing

          It's actually super easy to prepare. You just wrap the liver up in plastic wrap and steam. Google it, there are lots of sites with explanations.

          1. re: ny2beijing

            It's actually quite easy to prepare. Peel it (outer membrane comes right off) then remove any stray blood vessels you can. Soak in cold water for a few hours, changing the water every half hour or so - this helps get rid of any excess blood. To the last water add a little salt and some soy, maybe some mirin or sake - or better, just use straight sake. (You could use whatever flavors you want, though, really - those would be more Japanese, obviously. But there's no reason you couldn't use, say, white wine and a bit of honey instead.)

            Then wrap in cheesecloth (most markets carry it) and steam over -barely- simmering water for 45 minutes. You can pack some herbs and spices around it during the steaming - chopped ginger works well. You could grab some Shiso leaves from Sunrise Mart and use those. Anything you want, really.

            Let cool before slicing. Done.

            1. re: sgordon

              I bought a can of smoked cod liver in Nice last year and it was spectacular. I figured maybe at Dean and Deluca or other gourmet stores they may have a French or European canned fish liver product that would work.

              1. re: sgordon

                WOW! Really? That's it? Thanks so much for this, I had no idea it was that easy. In restaurants this dish tastes so delicious I'd always assumed there was some mystic, magic, culinary mojo involved with the preparation...

                Now, I wonder who carries fresh monkfish in Manhattan.... Anyone happen to know if Chinatown has it?

                1. re: alkonost

                  I wouldn't get it from Chinatown. You don't want to go cheap on that stuff. Stick with Japanese markets or better fishmongers.