Posted on November 17th, 2010
Liver La Vida Loca: Ankimo (Monk Liver). I would like to commence this week’s newsletter by sending a shout out to Julia Child (R.I.P.) and other Real American Chefs who don’t let fear get in the way of crossing borders and trying new things. I always love a good pioneer. Who cares what anyone else thinks, right? Because of these culinary pioneers, monkfish, once considered a disgrace in this country, has become hotter than Ricky Martin during the salsa segment of “So You Think You Can Dance”.
Monk lover, I mean liver.
So you think you are “monk worthy”?”‘ I challenge you to a duel. Are you monk enough to buy Ankimo (monk liver) from Pierless? Seasonally speaking, November marks the beginning of winter. It is during this time of year when the monk liver reaches its prime state of existence. Plump and velvety, this manila folder colored vital organ of the fish is about to reach its peak in texture, flavor, and color. 3 gold medals for the monkster!
If you are worried that monkfish is overfished I invite you to look at the situation from this point of view: If you are eating the liver, you are eating a byproduct of monkfish fishery. You are eating various parts of the animal instead of throwing them to the wayside. You are doing a good job. Congratulations. Also in full swing this season at Pierless are the other less scary parts of the Monk including the tail and sometimes even cheeks. Ask and you shall receive.
In other breaking news, we have Salt Pond Oysters in stock!
Sorry, can’t help myself. WHAT A SHOT! Wow. Alrighty then.
Yes, back to the Salt Pond Oysters. Hailing from Point Judith Pond in Rhode Island (smallest state in the Union) these free range oysters are WICKED AWESOME. What is a free range oyster? Well as the kind owner of Salt Pond Oysters pointed out to me, this means that the oyster seeds are planted in their natural habitat “on the bottom” and no cages are used. Also, you can rest easy knowing that these animals are “tumbled” before they are sent to our warehouse. This process ensures a deeper cup, firmer and more delicious meat, and a stronger shell. ‘Tis the season (cold months of fall and winter) for hearty oysters, slurp ‘em up while the gettins good. WELL SHUCKS IMMA BOUT TO BUY ME SUM SALT PONDS! Hardy har har. What? Since when does he have twins?