Pierless: News from the Yard 11/02/10

News from the Yard 11/02/10

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".

   

Monking Around



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.

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In other breaking news, we have Salt Pond Oysters in stock!

Wait a second...

Go Ricky, GO Ricky, Go Go Go RICKY!!!!!!!!!



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?




RICKY OVERLOAD! Shake ur bon bon.





Junk to Monk.

Before the mid to late 1980’s the Italians were already eating monk fish and the Japanese were enjoying Ankimo (monk liver) as a delicacy. Before it’s time, monkfish was known in America as the poor man’s lobster, a junk-fish. It was frowned upon for an ugly mug and unsightly gelatinous flesh. Its lazy way of catching its prey, by dangling long antennae in front of its giant gaping mouth didn’t exactly help the animal’s image either.

Thanks to Julia Child and other American chef pioneers who weren’t afraid to cross borders and try new things in the name of culinary delight, the monk became a staple on our menus and we now relish in its glory.  So much, in fact, that it’s monetary value has increased dramatically over the last 10 years, selling out to restaurants at unheard of prices. Strict fishing regulation has also been put in place to protect the monk bio-mass index making it a tough catch for fishermen. My own father made an attempt in the monk industry about 10 years back with the F/V Morue, only to decide it was too hard to make money in consideration of all of the rules.

So my point here is that times change. Things go in and out of style and generally we must stay open minded to keep abreast of our chosen industries.