I opened my Tinned Fish Club box for this month… I am so scared / intrigued about the cod liver lol
For anyone
by talkingtoawall710
18 Comments
DreweyD
One suggestion I have is: Treat a couple tablespoons of cod liver the same way you would mayonnaise. Devil some eggs and garnish with half an anchovy each. Make a tuna salad sandwich. Use it to butter your bread for a grilled mackerel-n-cheese.
TheTinnedTart
Personally love cod liver, but I grew up eating liver. Agree with the comment saying you can treat it like Mayo, although in our house we eat it spread on toast or crackers. Give it a few bites, some people need a minute to adjust to the initial flavor.
Luciano1m
Fangst Cod Liver one of if not the best.
OvalDead
I think the best comparison is other liver products like Ankimo, Fois Gras, terrine, or pâté. Mayo or cultured butter isn’t a bad comparison but both bring their own tang. Regardless, I suggest crunchy or crusty bread/toast/crostini as a base, spread the cod liver, and add pickled vegetables (onions!) for crunch and tang. Depending on the bread and pickle components, add some nice flaky salt on top. The cod liver brings *all the fat* to the party in the best way (creaminess, richness), but you have to add other stuff to get anything else (salt, acid, crunch) to cut that.
binkkit
It’s almost like avocado. Rich and buttery. I scramble it into eggs and it’s divine!
RiverOfWhiskey
Sardines with pickles sounds amazing
Bearclaw205
Heck yea! I had the same reaction when i saw the cod liver box. And then I saw on the card the suggestion for using it in egg salad. I think I’m gonna try that.
SushiFurret
Is a tinned fish club worth it to you? I’ve seen mixed reviews online and genuinely am asking.
radioactive_glowworm
I love cod liver! I was a skeptic too but I love to spread it on a nice slice of bread with some white pepper and lemon juice
Hdeece44
omg cod liver is truly my favorite. it’s so good, try just smeared on a cracker like a spread
Kailynna
I love it. I eat it straight out of the tin, with fresh rye bread to soak up the oil.
But then I also eat Vegemite out of the jar.
Kailynna
I love it. I eat it straight out of the tin, with fresh rye bread to soak up the oil.
But then I also eat Vegemite out of the jar.
Scourmont
Cod liver is very fatty which makes it easy to spread on bread. The taste is good, not strong at all. I usually toast some black bread and spread the liver on then plus it up with some pickled onions or olive salad.
Large_slug_overlord
I don’t love pate in general, but if you like pate you might like cod liver
Successful-Clerk-811
This looks really interesting, I might have to give it a try, thanks for sharing
gabbagoolgolf2
Send it my way. I literally just spread it on bread and eat.
Ok-Butterscotch2321
If you aren’t down with it, use it to flavor a Cioppino or Boulliobase
consolecowboy74
I make an awesome pate with it. Drain it and a tin of sardines. Blend with raw garlic (lots) amd black olives with cream cheese. I love it.
18 Comments
One suggestion I have is: Treat a couple tablespoons of cod liver the same way you would mayonnaise. Devil some eggs and garnish with half an anchovy each. Make a tuna salad sandwich. Use it to butter your bread for a grilled mackerel-n-cheese.
Personally love cod liver, but I grew up eating liver. Agree with the comment saying you can treat it like Mayo, although in our house we eat it spread on toast or crackers. Give it a few bites, some people need a minute to adjust to the initial flavor.
Fangst Cod Liver one of if not the best.
I think the best comparison is other liver products like Ankimo, Fois Gras, terrine, or pâté. Mayo or cultured butter isn’t a bad comparison but both bring their own tang. Regardless, I suggest crunchy or crusty bread/toast/crostini as a base, spread the cod liver, and add pickled vegetables (onions!) for crunch and tang. Depending on the bread and pickle components, add some nice flaky salt on top. The cod liver brings *all the fat* to the party in the best way (creaminess, richness), but you have to add other stuff to get anything else (salt, acid, crunch) to cut that.
It’s almost like avocado. Rich and buttery. I scramble it into eggs and it’s divine!
Sardines with pickles sounds amazing
Heck yea! I had the same reaction when i saw the cod liver box. And then I saw on the card the suggestion for using it in egg salad. I think I’m gonna try that.
Is a tinned fish club worth it to you? I’ve seen mixed reviews online and genuinely am asking.
I love cod liver! I was a skeptic too but I love to spread it on a nice slice of bread with some white pepper and lemon juice
omg cod liver is truly my favorite. it’s so good, try just smeared on a cracker like a spread
I love it. I eat it straight out of the tin, with fresh rye bread to soak up the oil.
But then I also eat Vegemite out of the jar.
I love it. I eat it straight out of the tin, with fresh rye bread to soak up the oil.
But then I also eat Vegemite out of the jar.
Cod liver is very fatty which makes it easy to spread on bread. The taste is good, not strong at all. I usually toast some black bread and spread the liver on then plus it up with some pickled onions or olive salad.
I don’t love pate in general, but if you like pate you might like cod liver
This looks really interesting, I might have to give it a try, thanks for sharing
Send it my way. I literally just spread it on bread and eat.
If you aren’t down with it, use it to flavor a Cioppino or Boulliobase
I make an awesome pate with it. Drain it and a tin of sardines. Blend with raw garlic (lots) amd black olives with cream cheese. I love it.