Fish liver is rich in vitamin A and vitamin D, which can be used as supplementary food to treat night blindness and rickets. It tastes delicious, melts in the mouth, has a strong sense of fat, and is particularly enjoyable to eat. However, the cholesterol and purine in fish liver are relatively high, and eating fish liver will aggravate the condition of gout patients. Patients with three high levels are also not suitable for eating more fish liver.
As the largest detoxification organ of animals, the liver often hides toxins. It can produce a variety of hormones and antibodies, which are often toxic to human body. Therefore, when processing the liver, we must be careful and choose the appropriate cooking method.