You’ve mastered the sushi menu classics — you dream of salmon nigiri and hoover specialty rolls from Spicy Crunch to Pink Lady. But what is ankimo? Fans of offal and sushi will be delighted to know that it’s a beautiful marriage of both. Ankimo is Japanese for monkfish liver, and it’s one of the most underrated pieces of fish on the menu.

Ankimo is served with scallions and ponzu as an appetizer or as gunkan maki, also known as “battleship sushi.” To prepare it, a whole monkfish liver is deveined just like foie gras or duck liver. It’s then steamed, chilled and sliced.

Not all sushi bars serve ankimo, so if you’re bent on giving it a try, check out the menu online or call ahead to see if they’re serving it. Chefs like LA’s Ludo Lefebvre are calling monkfish liver the new foie gras — more sustainable, less expensive and every bit as creamy-fatty delicious. Pair that with umami-rich soy sauce and tangy sushi rice, and you’ve got a winning combination you’ll order again and again.