A sample text widget

Etiam pulvinar consectetur dolor sed malesuada. Ut convallis euismod dolor nec pretium. Nunc ut tristique massa.

Nam sodales mi vitae dolor ullamcorper et vulputate enim accumsan. Morbi orci magna, tincidunt vitae molestie nec, molestie at mi. Nulla nulla lorem, suscipit in posuere in, interdum non magna.

Caviar Recipes: Black River Caviar with Ankimo

Caviar is one of those few foods which is often best enjoyed without any other ingredients or additions. A good quality sturgeon caviar, osetra (sometimes spelled ossetra), beluga, or sevruga, need not be accompanied by anything. Eaten by the spoonful, caviar can be truly appreciated in all its glory.

There are however, occasions that call for enjoying caviar in conjunction with other foods. For example, it’s difficult (and potentially quite expensive) to serve caviar by the spoon for a large gathering. Logistically, serving a large crowd of people caviar at a cocktail party, wedding reception, or another formal affair is more easily handled when the caviar has a base on which it is served.  Tiny toast points, toasted brioche, or baby potatoes can all serve as an adequate base.  In this recipe, we’ve opted for a more exotic base: rounds of pate made from monk fish liver, known at Japanese restaurants and sushi bars as “ankimo”.

Black River Caviar with Ankimo

Monk fish liver, or ankimo, has a unique flavor and texture, which is reminiscent of foie gras, but with a slightly fishy flavor. Ankimo pate is smooth and creamy, often swirled with dramatic orange colors.  This interesting and exotic fish pate pairs very nicely with caviar.  Ankimo can also be garnished with any type of tobiko or fish roe, including salmon caviar along with freshly grated ginger.  We chose to top the ankimo with Black River Caviar in this recipe and have deleted the ginger so that the strong ginger flavor does not interfere with the delicate taste of the caviar.

Black River Caviar is among the finest caviar in the world.  The caviar roe comes from Siberian sturgeon, which were originally imported from Russia as fertilized roe in 1995, and subsequently “wild raised” in Uruguay.  Black River Caviar has developed very sophisticated equipment which replicates the natural environment of wild sturgeon almost exactly.  The result is a premium osetra caviar which is enjoyed in numerous top restaurants and is considered by many to be the premier substitute for wild osetra caviar. Black River’s sturgeon caviar is brown to jet black in color, has a medium to large bead, and has a fresh, clean, and nutty taste with a sweet and creamy finish. It’s worth mentioning that Black River Caviar feeds the sturgeon at their farm an all-natural organic feed.

This recipe can be served with or without a ponzu sauce. If the ankimo will be passed at a party, it might be easier to skip the ponzu. The ankimo can also be served on a tiny toast, which will give the appetizer more stability when passing.


1 lb. monkfish liver, veins removed

Coarse sea salt, about 2 teaspoons

Sake, about 1/2 cup, brand not important

50 grams Black River Caviar (about 1.75 ounces)

2 tablespoons soy sauce

2 tablespoons rice vinegar

1 tablespoon fresh lemon juice

1 inch-square piece of konbu (seaweed)

Chives for garnish


To make the ankimo, first cover the ankimo with coarse salt and let sit for 40 minutes.  Wash away the salt with sake, then soak in sake for 10 minutes.  Roll the ankimo tightly in plastic wrap, creating a 1 1/4 – 1 1/2 inch tube, securing the ends with string or twist ties.  Roll the ankimo tube in aluminum foil.  Pierce the log with about 10 – 15 holes with a toothpick or small skewer. Steam the ankimo for 30 – 35 minutes.  Cool, then slice into 1/4-inch rounds.

Preparing Ankimo

To make the ponzu, combine the soy sauce, rice vinegar, lemon juice and square of konbu.  It’s best to let the sauce sit overnight in the refrigerator so that the flavor of the konbu will permeate the sauce, but even a few hours will suffice.

To serve, place the chilled ankimo rounds on a serving plater.  Top each round with caviar.  Garnish with chives.  Pour a small amount of ponzu over and around the ankimo slices.

Leave a Reply

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>