Boiled monkfish liver, also known as Ankimo in Japanese cuisine, is a popular delicacy and It is prepared in the same way as fresh boiled monkfish liver, but is flash-frozen immediately after cooking to lock in its flavor and texture. Despite being frozen, boiled monkfish liver retains its rich, buttery texture and umami flavor. Beside its luxurious taste and texture, boiled monkfish liver is also considered to be a healthy food, as it is low in fat and high in protein. In addition, it is a good source of omega-3 fatty acids, which are essential for maintaining good heart health, reducing inflammation, and supporting brain function