We are deep into the fall now and most of our favorite ingredients from earlier in the season are slowly fading away while making room for the next trove of seasonal flavors. The Oregon Albacore season has sadly ended, but the seasonal shift and the cold bring us monkfish with fat livers. “Ankimo” or Monfish Liver is a staple on the special menu of most every Sushi or Japanese restaurant in the states. In other places it is a truly luxurious ingredient served when the leaves have all changed color and begin to fall from the trees. The liver is also widely available as a frozen pre prepared item. There is even a smoked torchon of Monfish Liver that just hit the market available now from Azuma foods. If its house prepared, it is (almost) exclusively cleaned, rolled into “torchon,” and steamed. It is then sliced and served with green onion, grated daikon with chili, and citrus soy. I haven’t touched much Ankimo in the last few years, but this year I decided I wanted to offer a version that expresses its proper season and shows off the lusciousness of the Monkfish Liver. Ankimo are plagued with quality issues, especially when served out of season, so we prepared our dish from the most pristine liver we could find. It was deveined, cured, and poached in (ginger scented)sake until it was just cooked. The ankimo is moist and unctuous, but sliceable. This texture is hard to achieve from the torchon without the use of sous vide technology. It is served with scorched cippolini, fermented barley, pickled mushrooms, and dashi vinegar. We hope it is enjoyable but a bit unexpected and unusual for our guests.