? ? ? ? Short for liver? ? Liver (ankimo), most fish do not have an independent liver, only organs called hepatopancreas, and? ? ? ? The liver of fish is intact, accounting for a large proportion of the whole body.

Japanese eat? ? ? ? Cut the meat into pieces to make hot pot or marinate it and fry it. What's left? ? After the liver is boiled, dip it in seasoning and eat wine while it is hot, or mix seasoning to make "warship sushi".

It tastes more like boiled foie gras, lighter and more delicate, not as strong as duck liver foie gras.

The taste is softer, more delicate and more elastic than that of undercooked foie gras or duck liver (elasticity is similar to the feeling of cooked pig pancreas).

Seasoning is generally soy sauce with vinegar, sweet cooking wine, chopped green onion, raw carrot paste and ginger paste. The overall taste is light, so as not to cover it up? ? The smell of the liver itself

Anyway? ? The delicacy of liver is elegant rather than strong, and it requires high freshness, which is obviously different from French foie gras.

The price is not expensive, because the output is high, which is medium in many projects in the aquatic product market, slightly higher than that in home cooking.