Monkfish hot pot

Hamada in Shimane prefecture is a monkfish production area boasting the second highest catch in Japan. Soft white meat has high nutritional value, and since the whole monkfish can be eaten, it is called the “seven tools of monkfish.” “Red bean paste,” which is particularly rich in nutrients, is called foie gras of the sea, and is enjoyed in a variety of cooking methods. The monkfish are cut by hanging and served as is as the base for the pot. Also, in order to maintain catch and deliciousness, there is a holiday period from 6/1 to 8/15. The essential flavor is light white meat, rich in vitamins and minerals, and especially since it contains collagen, it is said to be good for beauty.