Monkfish liver

Canned monkfish liver is a delicacy and packed with goodness. Try it thinly sliced on toast with a squeeze of lemon juice and chopped parsley, or with salad leaves, chopped tomatoes and sesame seeds. Monkfish liver is dubbed the foie gras of the sea due to its silken, melt-in-the-mouth texture.


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Artisan canned monkfish liver

Monkfish liver is delicately flavoured, both briny and sweet. It is a Japanese delicacy. Don Reinaldo canned monkfish liver is silken-textured and can be served on toast with a squeeze of lemon, simply with sea salt and black pepper or with a sweet chutney.

Is canned monkfish liver healthy?

This seafood is an excellent source of omega 3, vitamins A, D and E and an array of minerals.  

How do I eat tinned monkfish liver?

In Japanese cuisine monkfish is served as an appetiser called ankimo. Canned monkfish is good eaten simply so that the flavour can be savoured. Try it thinly sliced on bread or crackers with salt and pepper, sesame seeds or with a squeeze of lemon juice. You could also dice it and add it to a green salad drizzled with olive oil and a squeeze of lemon. Try it with a sweet chutney.