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  • Fish liver

    Not so much a recipe as a food experience. Raw fish liver, straight from a freshly caught fish after rinsing in fresh water.

    Fish for today was a 3.9kg snapper (pagrus auratus). The liver was unexpectedly delicious - a clean brininess with a sweet fleshy after palate. Will definitely be repeating the experience, much to the annoyance of the pelicans. Will try a range of livers as I catch the fish
    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

  • #2
    fish livers are difficult to get hold of commercially. i've only ever had blue cod livers which i asked for once when we went fishing. they were really very nice. totally not what i was expecting.

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    • #3
      You may both have my share.

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      • #4
        You can get canned cod livers. I buy mine at the European store, never seen them at my regular Safeway (although to be fair, haven't looked for them there, either). My mom makes a nice savory salad out of them - just add chopped hardboiled eggs and some mayo, very high in fat and protein.

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        • #5
          one of my favorite dishes in the world is monkfish liver sunomono

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          • #6
            BTW, under no circumstance should you eat puffer or box fish liver
            Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

            Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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            • #7
              Caught a teraglin today. Liver was delicious
              Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

              Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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              • #8
                Originally posted by not on the rug View Post
                one of my favorite dishes in the world is monkfish liver sunomono
                came here to say this! i live near a korean market, and they pretty much always sell ankimo, which is steamed monkfish liver, that's been soaked in sake. it's so damn good.

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                • #9
                  i hook up with some trout almost weekly(harvested myself, hook/line obviously). Will have to try this next time!

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                  • #10
                    More snapper livers last weekend. Decided the livers of the smaller fish taste like slightly sweet oysters - delicious. Also caught a small Cobia and its liver was pretty good too
                    Four years Primal with influences from Jaminet & Shanahan and a focus on being anti-inflammatory. Using Primal to treat CVD and prevent stents from blocking free of drugs.

                    Eat creatures nose-to-tail (animal, fowl, fish, crustacea, molluscs), a large variety of vegetables (raw, cooked and fermented, including safe starches), dairy (cheese & yoghurt), occasional fruit, cocoa, turmeric & red wine

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                    • #11
                      Flounder liver tastes horrible, was full of gritty stuff. Or maybe it wasn't the liver : S
                      I never meant to put it in my mouth in any case...

                      Incidentally, does anyone know anything about heavy metals and dioxins in fish livers? Or their nutrient profile generally?

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                      • #12
                        I will be going deep sea fishing next month, I will have to keep this in mind. Are there any other fish organs worth eating? Maybe the heart? If I didn't want to eat the livers raw, I imagine they would be good cooked in some butter also (what isn't?)

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                        • #13
                          This sounds delicious! I've only really had monkfish liver but I am totally willing to try anything!

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                          • #14
                            Love monkfish liver also. Quite strong abit like veal sweetbreads in texture needs lemon juice to cut thru.
                            Had seabass liver , very tasty.
                            I simply pan fry in fat .


                            London

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                            • #15
                              I love cod liver a lot, and willing to pay $8 for a can of cod liver to avoid yuk fish oil pills!
                              Fish eggs are an obvious choice

                              When I make salmon broth from fish heads and trimming, I always pick apart fish head and eat all the meat under the chicks, the brain and the cartilage. It all taste absolutely great.

                              Fish bones, if it was cooked a long time or canned, along with marrow is yum as well.
                              My Journal: http://www.marksdailyapple.com/forum/thread57916.html
                              When I let go of what I am, I become what I might be.

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