Chicken liver has a softer texture and many tiny blood vessels and holes on its surface, making it easier to come into contact with water molecules, speeding up the diffusion of the fishy flavor and making it more attractive to omnivorous or carnivorous fish. Duck liver has a more compact texture, smooth surface structure, fewer tiny blood vessels and holes, smaller contact area with water molecules, slower diffusion of fishy flavor, and general attractiveness to fish.

Chicken livers are cheaper and less costly than duck livers, making them more cost-effective for some anglers.