Ok Gang,
As a trained culinarian as some of you know. I have eaten my share of organ meats.
Calf liver no thanks, even my grand mothers(who was rumored to make it divinely). Goose Liver (Foie' Gras) is too die for. All other livers no thanks.
Kidneys I had done by a French chef and they were very good.
Brains had um, texturly not my cup of tea.
Beef tongue love it, poach sliced thin with grainy mustard, red onion on rye bread
So whats my point, I was watching Andrew Zimmern the other night and he was in Trinidad and Tobago and they were trolling and caught a King Mackerel. He sliced some sashimi on the boat and iced the rest I assume they gutted it than iced . At the dock he dug the heart out of the fish and popped it into his mouth.
Well that got me to thinking. I know people say they eat the bleeding tuna heart right on the boat as it is beatin.
My question is are fish hearts on anyones menu and if so how do you eat them?
I have eaten deer hearts, always cooked never raw and beef hearts. Just wondering about fish hearts.
I'm going to do some more research and see what I can find. Tim
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