Lophius litulon is a species of anglerfish in the family Lophiidae, commonly found in the coastal and continental shelf waters of the northwest Pacific Ocean, particularly around Japan, Korea, and China. The genus name Lophius comes from the Greek lophos, meaning “crest,” referring to the distinctive illicium and esca (“fishing lure”) structure on the head used to attract prey, while the species epithet litulon likely derives from Latin roots describing its flattened body morphology. This benthic predator has a broad, flattened head and large mouth equipped with sharp teeth, allowing it to ambush fish and invertebrates on the seabed.

Lophius litulon is an important food source in East Asia, particularly in Japanese cuisine. The firm, white flesh is highly valued for its texture and mild flavor, and the liver of this species is considered a delicacy. Notably, the higest quality ankimo, a traditional Japanese dish, is made from the liver of Lophius litulon, prepared by lightly salting, marinating, and steaming to create a rich, creamy, and umami-flavored dish often served as sushi or appetizer. The skin, stomach, ovaries, gills, and fins are also consumed, making it a zero-waste fish.

Nutritionally, the flesh of Lophius litulon is high in protein, low in fat, and contains essential minerals such as phosphorus and selenium. The liver is rich in lipids, fat-soluble vitamins A and D, and omega-3 fatty acids, contributing to both its culinary value and nutritional benefits. Bioactive compounds in the liver and flesh include marine-derived peptides and lipids, which have antioxidant and cardiovascular-supportive properties in experimental studies. Proper preparation is necessary to maintain flavor and texture, particularly for the liver used in ankimo, which requires careful handling to achieve its characteristic creamy consistency.