山口県·海鮮
Monkfish Cuisine (Shimonoseki)
When speaking of Shimonoseki in winter, monkfish is just as indispensable as pufferfish (fugu). The Shimonoseki fishing port boasts the largest monkfish landing volume in Japan, and it is deeply cherished as a winter tradition, even featuring memorial services to express gratitude during the season. Parts such as the meat, skin, liver, stomach, gills, ovaries, and fins are known as the 'seven tools,' offering a charm where different textures can be enjoyed from each part. In particular, the nutrient-rich monkfish liver is often called 'foie gras of the sea' due to its smooth and rich flavor. It is said that almost nothing goes to waste. Monkfish hot pot and fried monkfish, made with delicate and elegant white meat, warm your body to the core during the cold season. This is a winter feast that you must try when visiting Shimonoseki.
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