Monkfish liver

Ate monkfish liver for the first time the other night. It was a pale, grayish-beige mixture piled in a big mound on top of rice wrapped in nori, and garnished with some thin curls of green onion. It looked a little daunting. But the taste was very mild, and the texture a bit like cooked fish roe and a bit like foie gras. The chef had taken spoonfuls of it from a bowl in the fridge, so it was cold. Ankimo is filling and left me more satisfied at the end of this meal than any previous sushi meal.