Guest guest Posted February 9, 2009 Report Share Posted February 9, 2009 My local co-op recently started carrying frozen livers (in 1-lb packages!) from wild whitefish in Lake Superior, which I'm pretty sure is the cleanest of the Great Lakes. It's priced reasonably so I could make it a regular part of my diet. NT has no recipes for fish livers, but I assume they're as or more delicate than chicken livers and hence pretty darn delicious. Anyone ever cooked fish livers? Tips or recipes? If nothing else, I bet they'd be good sauteed lightly in butter with onions/garlic, lemon, and herbs. Tom Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 9, 2009 Report Share Posted February 9, 2009 --- In , " Tom Jeanne " <tjeanne@...> wrote: > > My local co-op recently started carrying frozen livers (in 1-lb > packages!) from wild whitefish in Lake Superior, which I'm pretty sure > is the cleanest of the Great Lakes. It's priced reasonably so I could > make it a regular part of my diet. NT has no recipes for fish livers, > but I assume they're as or more delicate than chicken livers and hence > pretty darn delicious. > > Anyone ever cooked fish livers? Tips or recipes? If nothing else, I > bet they'd be good sauteed lightly in butter with onions/garlic, > lemon, and herbs. > > Tom >You are right, Lake Superior whitefish is from deep, clean cold waters. The livers are delish. But I've only had them smoked. Bet they would be great with your butter/herb idea. Patti from Michigan Quote Link to comment Share on other sites More sharing options...
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