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>ankimo and monkfish

Tonight's dinner included ankimo. A splendidly delicate, velvety smooth fishy foie gras, it is the liver of the frightfully ugly monkfish.

Despite my disinclination for lists, I will come up with a top ingredient list sometime (ah, sometime), and you can bet ankimo will be up there, along with otoro, perfectly ripe hachiya, 40% fat-content heavy cream.

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