Monk fish liver is an expensive ingredient in Japan. It can be enjoyed with Japanese sake. It can also be cooked and mixed with seasonings such as miso, sake, mirin, and shallots to make "mixed fish liver (とも和え)". It tastes smooth and plump feel like foie gras, which melts in the mouth.
The liver of monk fish has higher fat content than all other fish livers. For monk fishs who have unstable food sources, it is particularly important to store enough fat in the liver. That's why the monk fish have such a smooth and tender texture and are known as the foie gras of the sea.
Suggested Serving Method:
- Defrosted and cut into slices. It can be served with sour sauce, shallots, white radish, and mustard to degrease.
- Fry the both sides until it turns into the golden colour.
Please keep it in the freezer at -18℃ or below.
Expiry Date: written on the packaging
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