Anglerfish Hotpot
A Winter Delicacy from Hamada, Shimane - Savor the Ultimate Taste of the Ocean’s Foie Gras!
Anglerfish Hotpot introduction
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.
Related videos
Other information
Shimane Other recommended dishes
Shijimi Miso Soup
Shimane
Genji Maki
Shimane
Grilled Mackerel of Unnan
Shimane
Bakudan Onigiri
Shimane
Uzume-Meshi
Shimane
Misaki Don
Shimane
Nabe dishrelated dishes
Chiritori Hot Pot
Osaka
Monkfish Hot Pot
Ibaraki
Babachan Hot Pot
Tottori
Dago Jiru
Kumamoto
Daigo Shamo Getan
Ibaraki
Shishi Nabe
Nara
Kind of food
Tenpura Sushi Ramen Seafood Soba & Udon Okonomiyaki & Takoyaki Bento & Onigiri Don dish Nabe dish Yakitori & Kusiyaki Meat dish Local cuisine