Monkfish
Monkfish (Ankou: あんこう)
Best seasons
- Jan.
- Feb.
- Mar.
- Apr.
- May
- Jun.
- Jul.
- Aug.
- Sep.
- Oct.
- Nov.
- Dec.
Specialty areas.
Fukushima-ken, Ibaraki-ken, Chiba-ken
Recommendation.
Commonly eaten in nabe (hot pot). The liver (ankimo) is a delicacy. Despite its appearance, all parts are edible. Ankou represents eastern Japan. Fugu (puffer fish) represents western Japan.