The liver of mammals, fowl, and fish are commonly eaten as food by humans. Domestic ox, lamb, calf, chicken, goose, and cod livers are widely available from butchers and supermarkets. Animal livers are rich in iron, copper, the B vitamins and preformed vitamin A. 100 g cod liver contains 5 mg of vitamin A and 100 µg of vitamin D.
Liver can be baked, boiled, broiled, fried, stir-fried, or eaten raw (asbeh nayeh or sawda naye in Lebanese cuisine, liver sashimi). In many preparations, pieces of liver are combined with pieces of meat or kidneys, like in the various forms of Middle Eastern mixed grill (e.g. meurav Yerushalmi). Spreads or pâtés made from liver have various names, including liver pâté, pâté de foie gras, chopped liver, liverwurst, and Braunschweiger. A traditional South African delicacy, namely skilpadjies, is made of minced lamb’s liver wrapped in netvet (caul fat), and grilled over an open fire.