Lophiomus setigerus is a species of anglerfish in the family Lophiidae, native to the northwest Pacific Ocean, particularly along the coastal waters of Japan, Korea, and China. The genus name Lophiomus derives from Greek lophos (“crest”) and -mus (“mouse” or small creature”), referring to the distinctive head structure used for luring prey, while the species epithet setigerus comes from Latin, meaning “bearing bristles,” describing the small dermal filaments and sensory structures on its head and body.

Lophiomus setigerus has a flattened, broad head and a large mouth equipped with sharp teeth, while the body tapers toward a laterally compressed tail. This benthic fish inhabits muddy or sandy substrates at depths ranging from 50 to 400 meters, where it uses its specialized illicium, or “fishing rod,” to attract smaller fish and invertebrates. Its flesh is firm, white, and rich in protein, making it a valued food source in East Asian cuisines. In Japan, it is especially prized for the preparation of ankimo, a delicacy made from the monkfish liver. The liver is carefully cleaned, lightly salted, steamed, and served chilled with accompaniments such as ponzu sauce and grated daikon. Beyond ankimo, the flesh can also be used in soups, hot pots, and simmered dishes, where its subtle flavor and firm texture are highly appreciated.

Nutritionally, Lophiomus setigerus provides high-quality protein, omega-3 fatty acids, and essential minerals such as selenium and phosphorus. The liver used for ankimo is rich in lipids and fat-soluble vitamins, particularly vitamin A and D, as well as bioactive compounds that contribute to antioxidant and immunomodulatory effects in experimental studies. The flesh is low in odor and heat-stable under typical culinary preparation, although prolonged cooking can affect texture.