Burbot Liver

[Jan Virtanen]

How would you cook burbot liver, its very delicate.

I fried one but i figure its too harsh for such

a delicate meat. What would be a good sous vide

temperature?

[Mjx]

Have you considered poaching in oil? Much gentler and more gradual than poaching in water or broth, and very recommended for delicate fish, so likely a good choice for the liver, too.

[KennethT]

I've never cooked burbot liver, and have never even heard of it, but I commonly do foie gras or chicken livers sous vide at 132F (55.6C) to bring to temp (dependent on thickness). I don't know if the burbot liver is similar at all to either of these.

[Jan Virtanen]

Its similar to cod liver i think, very soft.

When i left it on a paper towel for a moment,

it kinda stick and melt to it!

I dont know about foie gras but i guess its very

similar. Fatty and difficult to work with.