Is it normal for pig liver to have a fishy odor

A slight fishy smell in pig liver is a normal phenomenon, but a noticeable fishy smell may indicate spoilage or improper handling. The degree of odor in pig liver is closely related to factors such as freshness, storage conditions, and cleaning methods.

Fresh pig liver itself has a slight bloody smell, which is the inherent odor of animal liver. When purchasing, it is recommended to choose pig liver with a uniform reddish brown color and a moist and glossy surface. After cutting, the section should be delicate and free of abnormal spots. Newly slaughtered pig liver has a mild fishy smell, and if stored properly in refrigeration, the odor will not significantly increase within 24 hours. Before traditional cooking, methods such as soaking in water, marinating with cooking wine, or rinsing with milk are used to remove fishy odors, which can effectively reduce the normal range of fishy odors. If pig liver emits a pungent and putrid odor, accompanied by a greenish black color, a sticky or loose surface texture, it indicates that it has undergone spoilage. Bile contamination may be caused by high transportation and storage temperatures, prolonged storage time, or gallbladder rupture during slaughter. Rotten pig liver can produce harmful substances such as sulfides, which may cause symptoms of food poisoning such as nausea, vomiting, abdominal pain, and diarrhea after consumption. Some special odors of pig liver may be related to feed additives or sick pigs, which is rare but poses safety hazards.

It is recommended to cook as soon as possible after purchase, and pay attention to color and odor changes when processing. You can first rinse the surface with running water for blood, and then soak it in light salt water or ginger water to remove the fishy smell. Pairing with spices such as scallions, ginger, garlic, and chili during cooking can further mask the fishy smell. If the odor persists or is accompanied by abnormal appearance, it should be stopped from consumption. Control the intake of animal organs in daily diet, not exceeding 100 grams per week. People with hypertension and hyperuricemia need to choose carefully.