The delicacy "Anko" is a delicious winter taste on the beach! [Fukushima Prefecture]

The coastal area of ​​Fukushima Prefecture, Hamadori, boasts an abundance of seafood throughout the seasons, and has developed a food culture of fishermen's meals and seafood dishes

we will introduce monkfish , a winter seafood delicacy

Monkfish are deep-sea fish that look impressive, but they are actually delicious to eat. Monkfish caught off the coast of Fukushima and Ibaraki prefectures are known as "Tokiwamono" and are highly rated in the market. If you visit Fukushima in the winter, be sure to try monkfish dishes.

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What are the seasonal seafood products in Hamadori, Fukushima Prefecture?

The coastal area of ​​Fukushima Prefecture is flat, and open-ocean fishing has been a thriving industry there since ancient times. Offshore, the cold Oyashio Current and the warm Kuroshio Current mix, attracting many migratory fish such as bonito and saury. This has made the area a rich fishing ground for seafood

We have compiled a list of recommended seafood from Fukushima Prefecture and when they are in season

spring	Yellowtail	It is a deep-sea fish with large eyes. Its mild color makes it popular for tempura and fried chicken
	Kounago	In addition to using dried whitebait, it is also possible to enjoy it fresh and raw, a luxury only available locally
summer	bonito	The catch begins around May and reaches its peak in the summer, becoming a source of vitality for the beach
	Surf clam	Fukushima Prefecture is one of the top producers of this summer delicacy, boasting a great texture and a fragrant seashore aroma
autumn	Pacific saury	Grilled salted saury is a dish you'll want to eat in autumn. Fukushima Prefecture is one of the top producers of this dish in Japan
	Flounder	A representative white fish that is best eaten as sashimi, winter flounder is especially delicious when it is fatty from autumn to winter
winter	Flatfish	Large quantities of fish such as the Japanese flounder and the rock flounder are caught in winter, and their soft flesh is stewed in a sweet and spicy sauce, making it a winter delicacy
	Monkfish	Fukushima Prefecture is one of the top producers of this delicious fish in Japan, and you can enjoy it without throwing away any of it except for the bones

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How to eat monkfish, a winter delicacy from Fukushima Prefecture

Monkfish is a fish that is said to have no part to be thrown away except for the bones. It is a fish packed with deliciousness, with light and elegant flesh, soft skin full of collagen, and a rich liver. The liver in particular is a treasure trove of umami, and is also known as the foie gras of the sea

Monkfish caught off the coast of Fukushima and Ibaraki are known as "Tokiwamono" and have been highly praised. The following four are well-known ways to eat monkfish

• Anglerfish hotpot
• Dobushiru soup
• Fried Chicken
• Tomoae

Anglerfish hotpot

The most popular way to eat monkfish is monkfish hotpot

The miso stew, which makes the most of the umami of the liver, has a rich, deep flavor. It warms the body and is delicious enough to blow away the winter cold. Rice porridge is the standard way to finish the meal. The rice absorbs the flavor, creating an exquisite taste

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Dobushiru soup

This is a fisherman's dish from Fukushima to Ibaraki prefectures, and is said to be the origin of monkfish hotpot

It is cooked using only the water released from the vegetables and monkfish meat, and finished with miso. Since water is precious on a ship, it was originally made to use as little water as possible

By the way, the most popular theory is that the impactful name "Dobu" was given to it because it resembles the color of doburoku sake

Fried monkfish

Deep fried monkfish is also a classic way to eat it

The crispy batter contains soft and fluffy monkfish meat, giving it a refined and mild flavor. The dish may or may not contain monkfish skin, and if skin is used, it adds a delightful chewy and jiggly texture

Monkfish salad

A popular snack to go with alcohol is monkfish salad

This is a local dish made by mixing monkfish meat and liver with miso. The rich flavor of the liver and the meat firmed by the miso are a perfect match. It is a delicacy that goes well with alcohol, and is one of the winter pleasures for those who like alcohol

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Restaurants where you can eat monkfish

We've introduced how to enjoy monkfish, a winter delicacy of Fukushima Prefecture. Of course, you can enjoy it at home, but if you're going to the trouble of it, you might as well try the professional taste. From here, we'll introduce you to restaurants where you can enjoy the unique taste of monkfish, prepared by people who know all about its deliciousness

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Kappo Shiga (Iwaki City)

This restaurant specializes in fish dishes and has private rooms so you can enjoy your meal at your own pace

• Address: 1-10 Sakai, Nakamachi, Onahama, Iwaki City, Fukushima Prefecture, 971-8163
• Phone: 0246-53-3973

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Sake (Iwaki City)

A restaurant for connoisseurs where you can enjoy sake and seafood dishes. You can savor delicious, fatty seafood

• Address: 26-H Hiranichome, Iwaki City, Fukushima Prefecture, 970-8026
• Phone: 0246-21-4198

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summary

In this article, we introduced the appeal of monkfish, a winter delicacy from Fukushima Prefecture

Monkfish can be enjoyed in a variety of delicious ways, such as in a hot pot, deep-fried, or mixed with other ingredients. In the cold season, it's great to have a dish that will warm you up

This is a delicacy that is especially recommended for those who like alcohol. Why not give it a try?

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