Fish
Liver
Brown Trout liver is soft and iron-forward—stronger than the mild muscle and best in small amounts. Freshness is everything; off smells mean discard. Flash-sear in brown butter or blend into a smooth pâté with cream. Pull as soon as the centre firms; overcooking turns it grainy.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 7.87 g
- Saturated Fat 0.96 g
- Trans Fat 0 g
- Monounsaturated Fat 2.08 g
- Polyunsaturated Fat 6 g
- Cholesterol 218 mg
- Sodium 82.2 mg
- Salt 0.2 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 21.8 g
- Water 74 g
- Energy 150 kcal
- Water 74 g
- Protein 21.8 g
- Fat 7.87 g
- Saturated Fat 0.96 g
- Monounsaturated Fat 2.08 g
- Omega-3 2.4 g
- Vitamins 5272 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 2.66 mg
- Vitamin B3 — Niacin 3.51 mg
- Vitamin B5 — Pantothenic Acid 6.07 mg
- Vitamin B6 0.34 mg
- Vitamin B7 — Biotin 33.9 µg
- Vitamin B9 — Folate 210 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 9.9 µg
- Vitamin E 1.77 mg
- Vitamin K 0.6 µg
- Minerals 330 mg
- Major Minerals 322 mg
- Trace Minerals 8 mg
- Iron 8 mg
- Salt 0.2 g
- Cholesterol 218 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 2.66 · vitamin-b3-niacin: 3.51 · vitamin-b5-pantothenic-acid: 6.07 · vitamin-b6: 0.34 · vitamin-b7-biotin: 33.9 · vitamin-b9-folate: 209.5 · vitamin-d: 9.9 · vitamin-e: 1.77 · vitamin-k: 0.6 ·
Minerals
Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.
History
Brown Trout livers were eaten fresh in traditional complete-use cookery.
Rural kitchens valued fish liver richness when brown trout were plentiful.
Fine-dining fish butchery revived brown trout liver as a rare garnish.