Earthworms edit
Earthworms also have gizzards.[10]
Gizzard stones edit
Some toothless animals will ingest grit or stones to help break up tough meals. Although all birds have gizzards, not all of them will eat grit or stones. Those that do employ the following method of chewing:
These stones are known as gastroliths or gizzard stones, and the animal’s stomach polishes them until they are smooth and round. They may be expelled or regurgitated if they are too smooth to perform the necessary function.
Asia edit
Liver and gizzard (ati ampela) are regarded as components of a full fried poultry dish in Indonesia.
Gizzard is known as zuri or sunagimo in Japan, where it is typically prepared as yakitori, a skewered barbecue. In Kyushu (southern Japan), gizzard is fried into karaage.
Chicken gizzard, known as dak-ttongjip in Korea, is consumed as yasik or anju after being stir-fried. It is served raw and combined with onion and garlic in certain regions.
Gizzards are frequently slow-cooked and served hot or cold in Taiwan in slices with soy sauce and green onions. Fried chicken shops serve skewered deep-fried gizzards without batter, which are also quite popular.
Duck gizzards are frequently consumed as a snack in Mainland China, along with other duck parts like the feet, neck, heart, tongue, and head. Regions known for their gizzard include the provinces of Hubei and Sichuan. Hubei’s Wuhan city is well-known for its jiujiuya (Simplified Chinese:???), a spicy gizzard brand. In Northern China, one can find barbecued duck gizzard.
In Northern India, the term “sangdana” is frequently used to describe chicken gizzards. The word comes from Persian, where dana means grain and sang means stone. Another name is pathri. It can be prepared as a curry, but grilled skewered gizzards are also a common preparation. Vattum-karulum, or curry made with gizzards and livers, is a common meal in Kerala.
Some kebab restaurants in Iran add chicken gizzards to their koobideh kebabs in order to up the amount of meat. Typically, gizzards are cooked concurrently with chicken; they can also be purchased in packets.
In Nepal, gizzard is called jaatey or pangra. It is eaten most often with drinks.
Gizzard is known as “Balun Balunan” in the Philippines, where it is typically prepared in the “Adobo” style, which is typically served as an entree or as a street food on skewers.
FAQ
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