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Fish livers

post #1 of 10
Thread Starter 
Monk fish livers were on sale the other day. Neither of the clerks who are long-time employees had ever seen them at the store before or had any idea how to prepare them. Any of you ever had them or prepared them or know how to prepare them? Any ideas? We did joke about frying them with bacon and onions, but I don't tho k so wink.gif
post #2 of 10

I've only had them at a couple sushi joints and they are freakin' delicious.

post #3 of 10
Thread Starter 

I assume they were raw with soy sauce and/or wasabi?  Very mild or distinct "fishy" or liver taste?

post #4 of 10

Dredge them in seasoned flour and saute , serve with 2 rashers of bacon crisscrossed across the top Normaly I also serve with a bit of brown butter. This is a real old fashioned dish and many people never have had it.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 10

I knew they were cooked but I called the one sushi place I go to that always has them and the girl told me they steam them. They serve them with some type of very mild fresh sauce, maybe some ginger and soy with cucumber or something.

post #6 of 10
Quote:
Originally Posted by chefedb View Post
 

Dredge them in seasoned flour and saute , serve with 2 rashers of bacon crisscrossed across the top Normaly I also serve with a bit of brown butter. This is a real old fashioned dish and many people never have had it.

Sounds delicious.

 

They remind me a lot of foie gras.

post #7 of 10
Thread Starter 
Thanks for the info, think they'll need trying ;-)
post #8 of 10
I had halibut liver once and found it remarkable.

Monkfish liver I tried once, I picked up a whole fish just so I could get it. I knew the rep it had as Sea Fois, and was pretty keen. While I enjoyed the taste and texture, I got violently ill shortly thereafter. I have a dietary issue with shelfish, not an allergy per se, and the effect of the liver was identical. The flesh from that same fish I vac sealed, froze and ate over the next month, with no ill effects. Intriged but caustion with fish organs!
post #9 of 10

Years ago in classical cuisine found in some restaurants we did a sauteed Shad Roe it was pretty popular serve it with bacon over spinach and lemon.  The roe was quite expensive even then.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply
post #10 of 10

I like to poach in a dashi with kelp, sake, mirin and bonito then shock in ice

Serve sashimi style 

OR

Clean it up and cut medallions

Fry in clarified butter and deglaze the pan with sake, rice vinegar and soy

Serve with lemon and grated ginger

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