Served with scallions, grated daikon and ponzu sauce, monkfish liver or ankimo would be my alternative to foie gras if I felt a twinge of guilt about gavage practices. Except that it’s probably even worse to eat.

Monkfish is on the list of fish to be avoided due to overfishing but it’s just so good. Its taste and texture is very close to foie gras but about four notches lighter.

What to do?

 

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