Anglerfish Hotpot
A Winter Delicacy from Hamada, Shimane - Savor the Ultimate Taste of the Ocean’s Foie Gras!

About Anglerfish Hotpot

Hamada City in Shimane Prefecture is renowned as Japan's second-largest producer of anglerfish. This fish’s tender white meat is highly nutritious, and its entire body is edible, earning it the nickname "The Seven Tools of the Anglerfish." The highlight is the rich and flavorful "ankimo" (anglerfish liver), often referred to as the ocean’s foie gras, which can be enjoyed in various preparations.

Anglerfish are traditionally filleted using a hanging method, and the fish is then prepared into a hotpot base. To preserve both its stock and flavor, a seasonal fishing ban is observed from June 1st to August 15th.

As for its taste, the white meat is light and delicate, packed with vitamins, minerals, and an abundance of collagen, making it not only a delicious treat but also beneficial for beauty and wellness.

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