🐟 Monkfish (anko): アンコウ (ankou)
A big-mouthed deep-sea fish, best in winter and famous for its liver. In Korea it is braised spicy with bean sprouts (agujjim).
- Japanese
- アンコウ
- Reading
- あんこう · ankou
- Kanji
- 鮟鱇
- Best months
- Dec – Feb
- Allergy group
- Fish
Order this
Japanアンコウをお願いします。
South Korea아귀 부탁드립니다.
Monkfish (anko), please.
Local dishes with this fish
| Agujjim (spicy braised monkfish) · Seoul | All year |
| Itoigawa monkfish hot pot · Hakuba (Nagano) | Dec – Feb |
Name in other languages
| 한국어 | 아귀 |
| 简体中文 | 鮟鱇鱼 |
| 繁體中文 | 鮟鱇魚 |
| Tiếng Việt | Cá cần câu (anko) |
| Español | Rape (anko) |
| 日本語 | アンコウ |
← Sushi fish guide: names and seasons
Seasons shift with the weather and the catch each year. Ask the restaurant what is in today.