Rockfish liver?

[toadfinger]

and here's a useful link from VIMS with information on myco:

http://www.vims.edu/research/departm...ex.php#Species

[Big Mike]

It took some time for me to get a keeper to try the liver. I sautéed it up in a little olive oil and just salt and pepper, I wanted to be able to taste what I was eating. I also cooked it a little longer than normal to make sure no bad bug-a-boos were left hanging around. I've got to say, it was delicious. Had a very mild flavor, possibly a very faint chicken liver taste and was nice and creamy. I will be saving the liver from now on for my personal appetizer. Probably cost me $20 in DC if it caught on.