A week or so ago, I found a fresh halibut liver for sale at my local grocer's. The butcher said he had just cut up the fish that morning and that someone had already bought the halibut eggs. I love fried fish eggs, but I had never cooked a fish liver before. (Actually, I have had ankimo a number of times, and enjoyed it, and I've also tasted canned cod livers from Spain, which was similar to foie gras.) But I hadn't come across fresh fish livers before. Since I didn't have any better ideas, I simply pan fried the liver in butter and sprinkled it with salt, assuming it was done when it changed color and firmed up a bit.
It was delicious! It tasted more like brains (the fatty-minerally flavor of which I like very much) than liver, and it had a creamier texture than foie gras. Now I wonder why I haven't seen fish livers on sale before! It's way too good to throw away. is this a secret treat fishmongers and chefs keep to themselves? And does anyone know of other ways to prepare a fresh fish liver?