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Ankimo (鮟肝) is a Japanese dish made with monkfish liver.
The liver is first rubbed with salt, then rinsed with sake. Then its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.
Ankimo is considered one of the chinmi (delicacies) of Japan. It is listed at number 32 on World's 50 most delicious foods compiled by CNN Go in 2011.
This food is on Seafood Watch's list of foods to avoid, due to unsustainable fishing practices (bottom trawling).