What supermarkets sell raw bear liver

Liver (feed) - Live! An Evening with Crystal Gayle

Slice of pork liver and onion

The liver mammals, poultry and fish are commonly eaten as food by humans. Domestic pig, lamb, veal, ox, chicken, goose and cod livers are common in butchers and supermarkets, while stingray and burbot liver are common in some European countries. Animal liver is rich in iron, copper, vitamin D, B vitamins, and preformed vitamin A. A single serving of beef liver exceeds the upper tolerable intake of preformed vitamin A. 100 g of cod liver oil contain 5 mg of vitamin A and 100 µg of vitamin D.

etymology

From Middle English sh Leber, from Old English Lifer, from Proto-Germanic * librō, from Proto-Indo-European * Leyp- “for smearing, smearing, stick”, from Proto-Indo-European * ley- “being slimy, sticky , slide ”. Related to Saterland Frisian Lieuwer “liver”, West Frisian lever “liver”, Dutch lever “liver”, German liver “liver”, Danish, Norwegian and Swedish “liver” lever the last three from old Norse life “liver”.

In the Romance languages, the anatomical word for "liver" (French foie, Spanish Hígado etc.) does not derive from the Latin anatomical term, jecur, but from the culinary term ficatum, literally "filled with figs", referring to the livers of Geese fattened on figs (foie gras).

preparation

Liver can be baked, boiled, grilled, fried, fried or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine). Liver sashimi) In many preparations, pieces of liver are combined with pieces of meat or kidney, as in the various forms of mixed grills from the Middle East (e.g. Meurav Yerushalmi <) 132="">). Liver spreads or pies have different names, including liver pate, pate de foie gras, chopped liver, liver sausage, and Braunschweiger. A traditional South African delicacy, namely skilpadjies, is crazy e of minced lamb liver wrapped in netvet (caul fat) and grilled over an open fire.

Fish liver

Some fish liver are valued as food, especially the stingray liver. It is used to prepare delicacies like poached ice-skate liver on toast in England and the beignets de foie de raie and foie de raie en croute in French cuisine. Cod liver oil (usually served tinned and seasoned in oil) is a popular spread for bread or toast in several European countries. In Russia it is served with potatoes. Cod liver oil is commonly used as a dietary supplement. The liver of burbot is eaten in Finland: fish vendors and fish aisles in the supermarket often sell these fish with liver and roe sacks still attached. These parts are often eaten cooked or added to the block soup. Burbot and its liver are a traditional winter food.

toxicity

The livers of polar bears, walruses, bearded seals, elk, and huskies can be high in vitamin A, and their consumption has been known to cause vitamin A poisoning (hypervitaminosis A), according to several individual reports and some scientific studies. The Inuit do not eat the livers of polar bears or bearded seals. It has been estimated that consuming 500 grams of polar bear liver would result in a toxic dose for a human. The Russian seaman Alexander Konrad, who accompanied the explorer Valerian Albanov on a tragic ordeal over the Arctic ice in 1912, wrote about the terrible effects of consuming polar bear liver. In addition, in 1913 it was believed that Far Eastern Party explorers Douglas Mawson and Xavier Mertz were poisoned, the latter fatal for eating husky liver, although this has recently been denied.

Mercury levels in some species can also be a problem; In 2012, the Nunavut government warned pregnant women not to stop consuming ringed seal liver due to elevated mercury levels.

to lower the neurotoxin in the liver of> puffer fish (which is consumed as fugu in Japanese cuisine and is strictly regulated by Japanese law) contains the highest concentration of tetrodotoxin that characterizes the species. As a result, it has been illegal to serve the liver since 1984.

Traditions

Pork liver is a traditional food made by Okinawan immigrants in Hawaii. It used to be eaten on New Year's Eve.

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