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.