Fish

Liver

Salmon liver is soft, iron-forward, and richer than any muscle cut. Fresh livers should smell clean and of the sea, not ammonia; size varies with the fish's condition and season. Flash-sear in brown butter or blend into a smooth pâté with cream and a touch of brandy. Overcooking turns the texture grainy and dry—pull as soon as the centre just firms.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

BraisedCookedFreshFriedGrilledPâtéPrepared

Traits

LiverNose To TailNutrient DensePortionPrep ReadySoftStrong

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 152

Amount per 100 g

Total Fat 8.15 g
Saturated Fat 1 g
Trans Fat 0 g
Monounsaturated Fat 1.99 g
Polyunsaturated Fat 5.74 g
Cholesterol 208 mg
Sodium 80 mg
Salt 0.19 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.1 g
Water 70.2 g

Detailed nutrients

Energy 152 kcal
Water 70.2 g
Protein 22.1 g
Fat 8.15 g
- Saturated Fat 1 g
- Monounsaturated Fat 1.99 g
- Polyunsaturated Fat 5.74 g
  - Omega-3 2.3 g
Vitamins 5353 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.12 mg
- Vitamin B2 — Riboflavin 3.44 mg
- Vitamin B3 — Niacin 4.54 mg
- Vitamin B5 — Pantothenic Acid 7.88 mg
- Vitamin B6 0.45 mg
- Vitamin B7 — Biotin 44.3 µg
- Vitamin B9 — Folate 274 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 13 µg
- Vitamin E 1.62 mg
- Vitamin K 0.5 µg
Minerals 420 mg
- Major Minerals 412 mg
  - Calcium 51 mg
  - Sodium 80 mg
  - Potassium 281 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.19 g
Cholesterol 208 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.12 · vitamin-b2-riboflavin: 3.44 · vitamin-b3-niacin: 4.54 · vitamin-b5-pantothenic-acid: 7.88 · vitamin-b6: 0.45 · vitamin-b7-biotin: 44.3 · vitamin-b9-folate: 274.2 · vitamin-d: 13 · vitamin-e: 1.62 · vitamin-k: 0.5 ·

Minerals

Sodium: 79.98 · Potassium: 281 · Calcium: 51 · Iron: 8 ·

Liver concentrates vitamins A and B12 and holds more cholesterol than skeletal muscle.

History

500

Salmon livers were eaten fresh or preserved in oil in Arctic and North Atlantic food traditions.

1700

Apothecaries and cooks valued salmon liver for richness long before cod-liver oil dominated medicine.

2010

Fine-dining fish butchery revived salmon liver as a pâté and seared offal garnish.