What is ankō in sushi?鮟鱇
This time, I looked into the various names and seasons for sushi ankō.
How to call ankō
【ankō】angler fish アンコウ 鮟鱇
Monkfish is called by various names, but the two types that are generally sold as edible are Kiangkou (Hon Angler) and Kutu Angkou.
In addition, depending on the regional dialect of Japan, it is also called “Ango” or “Ango”. It is called Angler in Europe and American Angler in America.
There are various theories about the origin of the name, but the main theories are that it is a corruption of the word “anguri” or that it was transformed from “red fish”.
The peak season for ankō
Monkfish season is generally considered to be from December to February of the following year. Monkfish are especially prized at this time of year, just before spawning, as their livers grow larger and become more delicious. Also, during this season, the monkfish greedily feed on food and become even fatter, but it is said that the cold winter water temperature tightens the pale white flesh, making it even more flavorful and rich.
The main production area for monkfish is Shimonoseki City in Yamaguchi Prefecture, which has the largest catch of monkfish in Japan. In addition, in Kazamaura Village, Aomori Prefecture, you can eat fresh sashimi because you can catch it alive. Furthermore, the monkfish from Haragama, Soma City, Fukushima Prefecture, Onahama, Iwaki City, Fukushima Prefecture, and Oarai Town, Ibaraki Prefecture have large livers and flesh because they are grown in the nutrient-rich sea, making them very popular at Tsukiji.
Contrary to its unique appearance, Monkfish is characterized by its pale white flesh, and the liver in particular is so delicious that it is also called the “foie gras of the sea.” Therefore, it is recommended to enjoy dishes using monkfish during the season. You can enjoy its deliciousness in a variety of dishes such as Monkeyfish Nabe, Fried Monkeyfish Tripe, and Ankon Liver.
