Liver (food)

The liver is a large organ, take place in the numerous metabolic and detoxification processes of the body (see also article on organ liver). It also secretes bile which is necessary for fat digestion, which is also responsible for the slightly bitter taste of the liver. It is counted among the offal and contains large amounts of vitamin A, B1, B2 and B12, C and D.

Types of livers

The best-tasting livers come from young animals such as veal, lamb or venison, rabbit, goose and duck. It can be used in the catering and kitchen also livers of pigs and cattle as well as chicken and turkey.

Calf's liver is recognized by the light brown color and smooth on the gate. It is quite delicate, mild flavor and about three times as expensive as beef liver. The cholesterol content is significantly higher than in the muscle meat like other offal with 300 mg per 100 g. The fat content is at 4.14 percent, of which around 60 to 70 percent of phospholipids.

The liver of cattle is reddish-brown and tastes strong, sometimes a little bitter. It is mild, if you only insert the time in milk.

The pig liver is dark brown, slightly rough in the cut and very hearty taste.

Are widespread livers of chicken and turkey, something rarer of goose and duck.

A specialty is foie gras, one produced by shredding or plug fatty livers of geese and ducks. This mast mold is now widely regarded in Germany, Austria, Switzerland, Finland, Poland and other European countries as cruelty to animals and is therefore prohibited, among other things in these countries by the Animal Welfare Act.

As cod liver is called the liver of a cod fish, the most in own juice (oil), seasoned with bay leaves and pepper, is available in canned or jars.

Preparation

To prepare livers should carefully freed of blood vessels and connective tissue and are skinned (except poultry liver). Larger livers were cut into strips or slices. So they do not become tough, liver may be only briefly cooked and salted until after the fact.

Liver is usually fried but can also be baked, fried or steamed. Typical dishes include liver liver Berlin style, sour liver ( in southern Germany ) and alla Veneziana Fegato. Liver is also used as an ingredient in pies, casseroles, stuffing, sausage and, especially in southern Germany, liver dumplings and liver spaetzle.