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Striper Liver
This weekend a couple of my friends who are adventurous eaters decided to sample the liver of a 29 lb bass we landed.
After filleting, they each sampled it raw... I took a pass. They claim it tastes like scallops.
That evening we sauteed the rest of it and I must say it was delicious.
As we were eating, I pointed out that we were likely consuming a rather concentrated amount of mercury... Oh well, a couple of shots of Cabo Wabo and we moved on...
The following day, they tried raw bluefish liver... Not quite as good.
Anyone know if this is problematic?
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