I’ve been wanting to be brave and try cod liver for a while. I already had three tins of it from RTG. In anticipation of finally working up the nerve to try it, I also had purchased some pickles onions. But they’ve also sat in the cabinet for a bit.
I’ve been at our seasonal camper the past few weeks, and it’s been rainy and dreary — so today seemed like a good day to experiment with something indoors. So I finally pulled out the tins.
The Officer Smoked Cod Liver was Dan’s pick of the month for May, so I chose that one from the three I have (also Riga Gold and Belveder). We had rye bread here, so I spread the cod liver on a toasted slice and topped with the onions.
I didn’t … hate it. It’s smoky and mushy, but the crunch of the toast was nice. The onions really were a great suggestion. It IS rich and took me a bit to finish. But I feel satisfied.
I look forward to trying the other two tins at some point to compare. But def a new mouth (and olfactory— hard to describe, but you know what I mean) sensation for me.
I was also scared of sardines…. so maybe this will grow on me too?
by donnaT78
3 Comments
*pickled onions (can’t edit the post to fix my typo it seems).
Make your own pickled onions next time. It’s super easy and they taste better.
Im working my way towards this. I generally don’t mind liver, at least not the taste. I’ve tried to make myself eat chicken livers in the past (were made as a family thing) but couldn’t get past the textural aspect of them after multiple separate attempts. I’ve not really revisited liver since other than as a patê since I ended up having such an aversion to the chicken livers. I suppose if this was spread across bread like a patê and not eaten in whole chunks there would be no reason why I shouldn’t enjoy it. Of course I don’t know how the flavor compares to other animals.