Halibut Point Rd Sitka, Alaska 99835907-747-3736info@anglingunlimited.com
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  • Book Your Trip
    • 2021 Season Rates
    • Forms
      • Reservations Form
      • Guest Information Form
    • Specials
      • Hook It & Cook It
      • Graduate Special
  • Itinerary
  • Your Catch
    • Fish Processing
    • Photo Gallery
    • Recipes
    • How to Properly Smoke Fish
  • About Us
    • Why Choose Us?
    • Testimonials
    • The Crew
    • Our Boats/Tackle
    • Lodging
    • Videos
    • eNews
  • Fishing
    • Alaska Fishing Seasons and Regulations
    • Fishing Reports
    • Fishing Charter
    • Fish Species
    • Mooching: How We Fish
    • Safe & Responsible Catch & Release Fishing
  • Sitka
    • Why Visit Sitka, Alaska?
    • Sitka Activities
    • Sitka Wildlife
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Salmon Livers and Onions

EARL TANNER 
BELLEVUE, WA

salmon livers from 6 kings

3 large onions

cooking oil

butter

garlic

Wash livers. Cut off bile sacs and cut out arteries. Slice into 1/2 inch slices. Dry on paper towels. Peel onions and cut slices into quarters. Break apart onion pieces. Add any spices desired (I don’t use any). Saute in cooking oil and butter until cooked through. Set aside on warm burner. Cook liver slices in cooking oil until cooked throughout. Turned to brown both sides. DO NOT OVERCOOK. Remove liver and mix with cooked onions. Repeat until all livers are cooked. Good when served with biscuits hot from the oven.

Salmon livers are very delicate and you must take care to have them at their best. Remove them from the fish as soon as possible. Put them in a zip lock bag and put them on ice. Refrigerate immediately when arriving home. If you need another day to get enough livers, keep them in the refrigerator until the next day. DO NOT FREEZE. Freezing turns the delicate livers into mush. An item of note: A female liver is much larger than a male of equal weight.

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    Angling Unlimited
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