Monkfish Liver

Monkfish liver is prepared by first rubbing with salt, then rinsing with sake. Its veins are picked out and the liver is rolled into a cylinder and steamed. Ankimo is often served with chili-tinted grated daikon radish, thinly sliced green onions and ponzu sauce.

Sablefish

The sablefish is also called butterfish (USA/Australia), black cod (UK, Canada), blue cod (UK), bluefish (UK), candlefish (UK), coal cod (UK), and coalfish (Canada), although many of these names also refer to other species. The sable fish is found in muddy sea beds in the North Pacific at depths of 300 to 2,700 m (1000 […]

Halibut

Flounder are flatfish that live in ocean waters of Northern Atlantic and waters along the east coast of the United States and Canada, and the Pacific Ocean. The name “flounder” refers to several geographically distinct species. While flounders have both eyes situated on one side of the head, they are not born this way. Their […]

Sardine

The sardine is tastiest during autumn and early winter. It is a very weak fish, and can die instantly if pulled out of the water. Their scales can come off, and they are not tough enough to handle the atmospheric pressure as long as other fish. It also spoils very quickly and is thus widely […]

Ahi Tuna

The yellowfin tuna is a type of tuna found in open waters of tropical and subtropical seas worldwide. It is an epipelagic fish ranging in the top 100 m (330 feet) of the water column. Reported sizes have ranged as high as 239 cm (94 inches) in length and 200 kg (440 lb) in weight. […]

Smelt Roe

The eggs of smelts. Smelts are a family, Osmeridae, of small fish found in the Atlantic and Pacific Oceans. They are common in the North American Great Lakes, and in the lakes and seas of the northern part of Europe, and run in large schools along the coastline during their spring migration to their spawning […]

Seaweed

Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi

Japanese Pepper

Japanese pepper, made from the leaf of the prickly ash. Very good with cooked green beans