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Monkfish Liver (Ankimo)

Commented on December 18, 2016
Created April 14, 2013 at 11:47 AM

So, yesterday I was at the market and I passed this stall that was selling monkfish livers. I'd never heard of anyone eating monkfish liver before but I thought it sounded interesting, so I bought one. I brought it home and fried it (in retrospect, probably not the smartest idea, since it's likely high in PUFA that would oxidise and it was smoking a lot, but whatever, I'll remember in future) and it was freakin' delicious. Now, I've never had a problem eating liver. We used to get it occasionally growing up. I know a lot of people can be squeemish about these things. I eat lamb's liver once or twice a week. This monkfish liver went really crisp on the outside but it was wonderfully soft on the inside (all fatty, kind of like bone marrow). It tasted a bit like mackerel with cod liver oil. Ok, so that might not really be selling. I'm not the biggest fan of the taste of cod liver oil, but this was really nice.

Anyhoo, turns out monkfish liver is known as Ankimo in Japan. Maybe some of you have tried it. I've never really eaten proper Japanese food (I live in the west of Ireland and fancy exotic things like raw fish haven't managed to reach us yet).

So that's my story. I'm gettin' to the question now.

People are harpin' on a lot here about gettin' omega 3's and such, for obvious reasons. A common supplement for this is cod liver oil. I can't seem to find much info on people just eating fish liver straight up but it seems like something the paleo community would be into, methinks, given a lot of people like to get nutrients from whole food sources, if possible. Also, paleo peeps seem to be pretty big into things like beef or lamb liver, so why not this too?

  1. Does anyone out there eat fish liver regularly and if so from what fish?

  2. Also, while we're at it, lets get stuck into the nutritional info. How much of this stuff do you think would be good to eat? I'm not like some crazy pedant when it comes to counting up everything in my food, but just out of interest. Could it be so high in omega 3's or vitamin A or whatever else that maybe one liver once a week is enough? Is it safe to eat tons (well, not literally) of it? Are there any recommendations out there? I can definitely see myself adding this into my regular diet from now on.

tl;dr How comes people don't be eatin' fish livers more often?

B9bc5bf6c29aa0241b492a5bf2f6ec55

(0)

on December 18, 2016
at 02:41 PM

I have been eating half  a can of cod liver (50 g) every morning for 3 years. Spread on grilled bread, it tastes quite nice. If you triglycerides are high, they will go down dramatically.

Apart from that I find it a miracle food. Hereunder are the main constituents for 100 grams.

 

Kcalories : 524

protein : 4g

A vitamin : 5,100 µg

E vitamin : 20 mg

D vitamin : 100 µg (400 IU)

Vitamin B3 : 3.27 mg

Vitamin B9 : 300 µg

Vitamin B12 : 10.6 mg

Omega 3 : 11,600 mg

You will find a detailed nutritional analysis of both canned cod liver and cod liver oil in the Danish food database which has a version in English. Here is the address : fooddata.dk

(type in the research box : cod, liver, canned)

 

The drawback is that cod liver contains purines which generate uric acid. It is no problem if your kidneys work normally. Hower, if you have badly impaired kidneys (like I nowadays), eating cod liver every morning raises uric acid. There do not exist data about the purine content of cod liver. But there are data about the purine content of monkfish liver (ankimo in Japanese), which can give an idea of the purine content of cod liver. You will find this information in the article freely accessible on the net :

« Total Purine and Purine Base Content of Common Foodstuffs for Facilitating Nutritional Therapy for Gout and Hyperuricemia »

Authors : Kiyoko Kaneko,  Yasuo Aoyagi, Tomoko Fukuuchi, Katsunori Inazawa, and Noriko Yamaoka

Cheers,

Isabelle

99940e89cc34e8841f31cecd8e1da1d8

(35)

on May 11, 2013
at 11:18 AM

Excellent! I just bought some tinned cod roes. Not the same as fresh ones, I'm sure, but I'm excited to try them anyway.

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 15, 2013
at 04:46 PM

Thanks. Judging by that paper there's A LOT of omega 3's in cod livers. Way more than pills.

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 15, 2013
at 04:45 PM

Wow, that's interesting that it has such a profound effect on you.

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 15, 2013
at 10:19 AM

Haha. It is very different to other meats. I'm lucky that my dad used to give it to me occasionally when I was young but I can imagine it would take a bit of getting used to if he hadn't. You could try putting a lot of salt on it or some kind of sauce initially, I dunno. Be brave!

194d8e8140425057fe06202e1e5822a7

(3979)

on April 14, 2013
at 03:03 PM

^ Daaaaaaaaaamn!!!

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 14, 2013
at 01:02 PM

Through that paleohacks page I found this study, http://www.ncbi.nlm.nih.gov/pubmed/11890054 I probably ate more than 50g of omega 3 in my monkfish liver! That might explain why I can still taste it, hours later. A helluva lot cheaper than the Krill oil supplements I've been taking!

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 14, 2013
at 12:56 PM

Update: I found this paleohacks page, http://paleohacks.com/questions/6445/canned-cod-liver#axzz2QMJUZuh2 Looks like canned cod liver is common enough for some people

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 14, 2013
at 12:56 PM

Sounds good. I feel like fish liver is so tasty I can't believe I hadn't heard of people eating it before.

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7 Answers

1
E639bc85fd42430285596434a6515ad5

(2226)

on May 10, 2013
at 08:08 PM

I just tried some monkfish liver (ankimo) for the first time. I got it at a Japanese grocery store in San Diego. I don't know whether it was raw, steamed, or boiled. It came in a little package with some scallions. I just ate it with the scallions straight out of the package, and it was really, really good. It's like a fishy fois gras. I just had three small pieces (which were about $4.50), and that was enough. The very last bite was kind of a chore to eat because I was getting tired of it by then. But on the whole, I thought it was very pleasant tasting. The texture was like fois gras, but the flavor was very mild: fishy, but clean.

There was a bunch of other awesome stuff at the store as well (octopus sashimi, roe from a bunch of different species of fish, natto, lots and lots of different pickled vegetables and seaweeds . . .) so I'm going to try to make a weekly trip there, and I'll definitely be getting more monkfish liver every time I go.

99940e89cc34e8841f31cecd8e1da1d8

(35)

on May 11, 2013
at 11:18 AM

Excellent! I just bought some tinned cod roes. Not the same as fresh ones, I'm sure, but I'm excited to try them anyway.

1
4ee769124a57d47be98af498ae32ed7a

on April 15, 2013
at 10:34 AM

Hey there :) i'm french, and therefore into foods that americans usually find gross, lol. I used to live in the US for 6 years and couldnt find one of my favorite food ever : smoked cod liver oil. It??s sold in cans like sardines, in their own oil. It??s sold as a comon food here in France, not mentionning how healthy that is because french people are not that aware of healthy foods as americans are. Reason is we never heard of GMOs and all that crap until late and our food was still of great quality until earlier on. Now Monsento gets over all Europe and it gets harder and harder to fight it, as well as other junk food that get over the market.

Anyway, back to the cod liver. I've realised that eating just ONE can of cod liver was making miracles in my body. I have raynaud's disease and this is the only thing that helps. I sometimes felt so cold, shaking and all, i was eating a can and feeling better like 2 hours later. Everytime i was coming back to france, i was buying dozens of cans and bringing them back with me.

I also buy cod liver capsules but never had such effect. Maybe because i woudl need to take much more than suggested ?

I can't answer your question but I can tell that it's way more efficient that gels you can buy in health/vitamins store either because its been unprocessed or cause there s much more in a liver than in a few pills.

Sandee

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 15, 2013
at 04:45 PM

Wow, that's interesting that it has such a profound effect on you.

1
194d8e8140425057fe06202e1e5822a7

(3979)

on April 14, 2013
at 03:03 PM

Availability. If I found fish livers in my area (New England) I would be allllllllllll over that.

I mean, liver is my favorite food, and fish is also my favorite food, so I think eating fish liver might just blow my mind.

1
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on April 14, 2013
at 01:30 PM

I had it at my local sushi place. Really good. Can't find it to buy it at a market though.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on April 14, 2013
at 12:12 PM

I bought this summer like kilos worth of burbot liver. Burbot is a freshwater cod, sort of. The livers actually have more nutrients than cod liver, i hear. The flavours varied alot, some of the fish were propably little sick, so i discarded those livers. They had some weird nodules. But its amazing how it does not taste like liver at all, once you have prime sample. Its so mild, and amazingly rich and buttery. Texture is very delicate. Its like fish bone marrow.

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 14, 2013
at 12:56 PM

Sounds good. I feel like fish liver is so tasty I can't believe I hadn't heard of people eating it before.

0
4ee769124a57d47be98af498ae32ed7a

on April 15, 2013
at 10:46 AM

Just found this link you guys should read ! Also I found you can buy canned cod liver on amazon for like $5 a can (in France it only costs $2 :/ what a rip off)

http://www.ncbi.nlm.nih.gov/pubmed/11890054

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 15, 2013
at 04:46 PM

Thanks. Judging by that paper there's A LOT of omega 3's in cod livers. Way more than pills.

0
04a4f204bc2e589fa30fd31b92944549

(975)

on April 15, 2013
at 05:08 AM

I tried beef liver the first time a couple days ago. I wanted to like it, I really wanted to. It's like one of the healthiest animal foods in existence. But I couldn't get over the smell, seriously it smelled like doo doo lol. So I don't know how you guys do it haha but I think I am done with that stuff....

99940e89cc34e8841f31cecd8e1da1d8

(35)

on April 15, 2013
at 10:19 AM

Haha. It is very different to other meats. I'm lucky that my dad used to give it to me occasionally when I was young but I can imagine it would take a bit of getting used to if he hadn't. You could try putting a lot of salt on it or some kind of sauce initially, I dunno. Be brave!

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