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[skilgr.] certain fish livers are used for preparation of medicinal products (high vitamin A and D content) and sometimes as food; e.g. livers from cod and allied spp. halibut, tunas, certain sharks (blue shark, porbeagle) also mackerel. Livers of lower vitamin A and D content such as those from rays, spotted dogfish and basking shark can be used for industrial products.
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