Fish

Liver

Liver of Sturgeon is soft and rich—sear or confit, never overcook to chalk. Use as garnish or pâté base. As a liver section of offal, portion for even cooking and clear labelling. Keep sturgeon liver iced until cooking; pat dry for browning, and stop when just opaque. Smoking, grilling steaks, and confit suit the cut. Season with salt, acid, and fat that frame dense almost boneless texture.

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 121

Amount per 100 g

Total Fat 3.58 g
Saturated Fat 0.67 g
Trans Fat 0 g
Monounsaturated Fat 1.43 g
Polyunsaturated Fat 1.48 g
Cholesterol 208 mg
Sodium 78.2 mg
Salt 0.21 g
Total Carbohydrate 0 g
Dietary Fibre 0 g
Total Sugars 0 g
Complex / starch 0 g
Protein 22.2 g
Water 75.6 g

Detailed nutrients

Energy 121 kcal
Water 75.6 g
Protein 22.2 g
Fat 3.58 g
- Saturated Fat 0.67 g
- Monounsaturated Fat 1.43 g
- Polyunsaturated Fat 1.48 g
  - Omega-3 0.59 g
Vitamins 5351 mg
- Vitamin A 5000 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 3.54 mg
- Vitamin B3 — Niacin 4.68 mg
- Vitamin B5 — Pantothenic Acid 8.12 mg
- Vitamin B6 0.46 mg
- Vitamin B7 — Biotin 45.6 µg
- Vitamin B9 — Folate 283 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 1.7 µg
- Vitamin E 0.67 mg
- Vitamin K 0.6 µg
Minerals 322 mg
- Major Minerals 314 mg
  - Calcium 28 mg
  - Sodium 78.2 mg
  - Potassium 208 mg
- Trace Minerals 8 mg
  - Iron 8 mg
Salt 0.21 g
Cholesterol 208 mg

Vitamins

vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 5000 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 3.54 · vitamin-b3-niacin: 4.68 · vitamin-b5-pantothenic-acid: 8.12 · vitamin-b6: 0.46 · vitamin-b7-biotin: 45.6 · vitamin-b9-folate: 282.6 · vitamin-d: 1.7 · vitamin-e: 0.67 · vitamin-k: 0.6 ·

Minerals

Sodium: 78.19 · Potassium: 208 · Calcium: 28 · Iron: 8 ·

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

History

1800

Coastal cooks portioned sturgeon into liver pieces for even cooking and trade.

1950

Filleting lines and frozen packs made liver of sturgeon available inland.

2000

Restaurants standardised specialty liver portions of sturgeon for plate timing.