Nov 18, 2025
Attempted a winter delicacy here. This is the foie gras of the sea, monkfish liver, and I've both eaten and cooked it before and if you like strong flavours, it's delicious. I'm not quite sure what went awry this time, maybe I didn't clean it well enough, or maybe it was just a particularly punky fish, but it had a bit too strong of a flavour for my liking. It washed down with sake ok on first eating, but the leftovers didn't keep overnight well at all, and I had to toss the remainder.
