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

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.

You may both have my share. :)

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.

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

BTW, under no circumstance should you eat puffer or box fish liver

Caught a [URL="http://www.dpi.nsw.gov.au/fisheries/recreational/saltwater/sw-species/teraglin"]teraglin[/URL] today. Liver was delicious

[QUOTE=not on the rug;996084]one of my favorite dishes in the world is monkfish liver sunomono[/QUOTE]

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.

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