French foie gras, one of the world's three most famous delicacies, is an expensive ingredient that is full of flavor. The rich and powerful are just for the French foie gras in the mouth on the melt and mellow flavor, willing to spend a lot of price to buy a piece of complete French foie gras, please Michelin chef to their own cooking. It's not a big deal to have seen French foie gras on land, but have you ever seen French foie gras in the ocean? The following fish also has "sea French foie gras", but its popularity is not as good as the French foie gras.
Anglerfish is the ugliest fish in the world. Japan has always been "Japan Kansai blowfish, Liaodong monkfish" such a saying, enough to show that in the eyes of the Japanese who will eat something, monkfish food rivals blowfish. Keep in mind that blowfish, but the fish that you try to eat, monkfish is worthy of being on a par with blowfish? I didn't realize that monkfish is not only a delicious fish, but its liver is a masterpiece.
The liver of monkfish is particularly delicious and fascinating. The flavor of the liver is as smooth as French foie gras, and it melts in your mouth to produce the freshness of the deep-sea extract. The liver of monkfish is tender and soft to eat, and the fresh flavor is very fragrant, but it is layered without any fishy taste. Because it comes from the deep sea, the liver is completely natural and grows into it, and you can eat it without getting tired.
General cooking fish liver, the provisions of the fish liver can not be too much seasoning, but also can not steam too much, the best simple seasoning, cooking a very short period of time, maximize the retention of fresh flavor, eat than any kind of freshwater fish liver also need to be delicious. Although the liver looks rustic, but only eat it to understand how delicious monkfish liver is delicious, undoubtedly tasted once and can not forget the flavor.
And in the Chinese view, monkfish really does not sell well, the general fishmonger's vendors are half-sold, half-given to the monkfish liver, more than a catty of monkfish liver can be bought home for only a few dollars. Mainly because the vast majority of our country's eaters are still unable to understand the monkfish liver of food, see monkfish looks so ugly, and logically did not think that the monkfish liver can be delicious to where, it is really a waste.
In addition to monkfish liver, fish is also delicious, we Chinese most often do is stewed monkfish, the flavor is very very good. Japanese people are particularly fond of monkfish, which is more delicious than ordinary fish because of its firm texture and distinctive soft and fresh flavor. The colorful collagen in the fish also makes monkfish especially suitable for hot pot restaurants, especially in winter, a pot of fresh and beautiful monkfish pot with a little red miso seasoning is delicious enough, and the collagen fibers of the fish make the soup in the hot pot more and more viscous.
If monkfish is so delicious, why do we so rarely see it in wholesale seafood markets? After all, even though the monkfish is not good-looking, as long as it is sufficiently delicious, delicious reputation will also make us Chinese people love it. Originally, monkfish survives at the bottom of the sea and is not easy to catch. Nowadays, the areas in China where you can see monkfish for sale can only be localized, so the monkfish delicacy can only be confined to this kind of small seaside towns. I wonder if you eat monkfish fish and fish liver?