I used to occasionally eat liver as a child/teen. (Chicken which to me was best in terms of taste. I'm trying to remember beef and pork liver but now have problems remembering the taste.)

Then I stopped eating it for ages when I started to cook my own meals after I moved away from home. I know how to prepare it....Asian style which is sauteeing it with abit of soy sauce, oil, onions...or steaming it with same.

I only want to have abit of liver pate on crackers, etc.. which is once a year or so. Perhaps that is 1 alternative, Catrin except some pates might have other stuff.

Otherwise I don't like the smell of blood/raw liver anymore.