【Koyomi】 December 6, 2024
Seasonal food｜Anglerfish 旬の食べ物｜
The Peak Season of Anglerfish: Why Winter is Best
Anglerfish is at its finest between November and March, with the flavor reaching its peak from December to February. During this time, the liver, known as the “ankō no kimo,” becomes especially rich and flavorful due to the colder water temperatures. This is why it’s often referred to as the “foie gras of the sea.” Moreover, the fish stores nutrients throughout the winter to prepare for its spawning season in spring, resulting in a firm texture and a deep, savory taste that captivates seafood lovers.
アンコウの旬：冬が最高な理由
アンコウの旬は11月から3月で、特に12月から2月にかけて肝が肥大化し、味が一層良くなることで知られています。水温が下がる冬に、肝が濃厚でクリーミーになるため、「海のフォアグラ」とも呼ばれています。また、春の産卵期に備えて冬の間に栄養を蓄えるため、身が締まり、旨みとコクが増すのが特徴です。これが多くの人を虜にする冬の味覚です。
“Jōban-mono”: The Pride of Ibaraki
Anglerfish caught in the Jōban region, where the warm Kuroshio and cold Oyashio currents meet, are highly valued in Japan and known as “Jōban-mono.” While Ibaraki is known for anglerfish throughout the year (except during the fishing ban from July to August), the winter catches are particularly sought after. This makes it a must-try winter delicacy, with Ibaraki proudly showcasing it as one of its seasonal treasures.
「常磐もの」：茨城が誇る冬の自慢
親潮と黒潮が交わる常磐沖で獲れるアンコウは「常磐もの」と呼ばれ、日本国内でも高い評価を受けています。茨城県では、7月から8月の禁漁期を除いて一年中水揚げされていますが、特に冬の漁獲量は質が高く、冬の味覚としての価値が高まります。このため、茨城県の自慢の食材として多くの人に親しまれています。
“Seven Tools”: A Culinary Adventure with Anglerfish
One of the most remarkable features of anglerfish is its versatility. Almost every part of the fish can be enjoyed, including the meat, skin, stomach, liver, roe, gills, and fins—collectively known as the “seven tools” (shichimitsu dōgu). Each part offers a unique texture and flavor profile, making anglerfish a true culinary treasure. Whether in a hot pot (ankō nabe) or as sashimi, its diverse components promise an unforgettable dining experience.
「七つ道具」：アンコウを味わう冒険
アンコウの最大の魅力の一つは、その多様性です。骨を除くほぼすべての部位が食べられると言われ、身・皮・胃・肝・卵巣・エラ・ヒレの7つは「七つ道具」と呼ばれています。それぞれが異なる歯ごたえや風味を持ち、アンコウはまさに食材の宝庫です。特にアンコウ鍋や刺身などで提供されるこれらの部位は、多くの人に新しい味覚体験を提供してくれます。