The anglerfish, considered the world's ugliest fish, possesses the most delicate liver. The liver of anglerfish, known as 'Ankimo' or the 'foie gras of the sea,' has been recognized as one of the 'World's 50 Best Foods' by CNN Travel, making it a highly coveted delicacy worldwide.

Ankimo is a common ingredient in Japanese cuisine. However, there can be a stark difference in standards when evaluating its quality based on factors such as the degree of desalination and removal of fishy flavours, cooking time, and the ability to retain freshness. The finest Ankimo offers a buttery smooth, tender texture, with a subtle liver flavour that is exceptionally mild for a delightful Japanese culinary experience.

There are various cooking methods for Ankimo. It can be enjoyed as sushi, served as a steamed appetizer, or prepared using Western techniques such as pan-searing