The anglerfish is a deep-sea fish recognized for its large mouth and unique appearance. Its name, "anglerfish," comes from the rod-like bioluminescent organ it uses to lure prey. The meat of the anglerfish is mild, tender, and has a refined flavor, making it highly valued. Its liver, known as "ankimo" in Japanese, is especially prized as a delicacy for its rich, creamy texture and deep flavor. Winter is the prime season for anglerfish, and in sushi restaurants, ankimo is commonly served with ponzu sauce and garnishes as nigiri or gunkan-maki. Beyond sushi, ankimo is also used in steamed dishes or mixed salads, making it a versatile ingredient in Japanese cuisine and a favorite among seafood enthusiasts.