Monkfish Liver Conserve

Monkfish, that monstrous-looking fish that inhabits the deep sea, is one of the gastronomic jewels of the oceans. Specifically, the meat in this can comes from Lophius piscatorius specimens that have been caught in the south of Iceland, in North Atlantic waters. After fishing, the liver is extracted from each one, an organ that is highly valued even in haute cuisine restaurants.

When the monkfish livers arrive at the factory, they are cleaned and the veins and the webbing that covers this organ are removed by hand. Once this step is completed, they are cut into pieces appropriate to the size of the canning container, taking care not to damage the meat. Finally, they are packed, water and salt are added, the can is sealed and subjected to a heat treatment to sterilize it.

With this preserve you can make a homemade version of the mythical El Bulli dish consisting of monkfish liver in yuzu ponzu, using a good soy sauce and a more common citrus fruit in Spain, such as mandarin or orange (or, if you like, 2/3 orange or mandarin and 1/3 lemon). Also, if you pass the liver through a mortar with a little garlic, parsley and almonds or hazelnuts you get a mince that will multiply by 10 times the flavor of any fish rice or stew. It can also be served as an appetizer, with a little lemon zest and pepper on top and some fine toasts.

Its shelf life is 4 years from the date of manufacture, however, canning experts advise that, once the product is opened, it should be consumed within 24 hours. The ideal place for storage should be cool, dry and not exceeding 35oC, without the need for industrial refrigeration.