Pike liver - 0 cooking recipes

Pike is a healthy fish. Since meat is not rich in juices and fat, there is an opinion that dishes made from it are dry and lack juiciness. If you prepare it correctly, without violating the technology, the fish turns out much more appetizing than dishes from other inhabitants of freshwater bodies.

Pike liver

The most valuable thing in pike is the liver, which can be called a storehouse of vitamins and microelements, amino acids and phosphorus, necessary for the normal functioning of the body. Many housewives, when cutting and gutting, throw away the entrails, leaving the caviar. Meanwhile, the fish’s liver is large and tasty. You can collect it gradually, since even when frozen it retains all its nutritional properties. In order not to spoil the product, you need to carefully remove the bile sac from the abdomen.

Soak it in cold water for a couple of hours to completely remove any remaining mucus and blood. Recipes for cooking dishes with pike liver are varied. It can be fried, stewed, boiled. The taste characteristics are reminiscent of a similar pollock product, but softer, more tender and not as fatty. To add a piquant taste and aroma, various spices are added; experienced chefs recommend using black pepper, paprika, and nutmeg.