I like liver and onions but have not had it in years.
When we used to raise beef, we would get the liver "hot" from the butcher.
Soak in salt water, then cook. I thought when liver was frozen, it tasted more chalky.
When I was young, liver was good for you. Then it was claimed that all the bad stuff collects in the liver.
Kind of like eggs. Good for you then bad for you. I ignore most studies that flip flop.