First impressions opening the tin:
It was stinky kinda like cat food, was slightly put off but then…
I tasted it on its own and it was smooth, fatty and mildly salty. Overall very pleasant tasting to me.
Tried it with crackers and it was perfect as the crackers absorb the oil well and add crunch.
I can totally see why they call it the foie gras of the sea!
by Massive_Shoulder3305
11 Comments
Delicious! Glad you gave it a shot. It’s in my weekly rotation and my kids help me finish the tin.
So good!
Icelandic cod liver spread on bread can’t be beat! Makes a good breakfast even.
Love cod liver with some good plain kettle chips. Bonus if you use, and can find, Cape Cod Dark Russet chips.
What are some top cod liver brands?
I like it with pickled red onions on crackers, I feel like the sweetness and crunch goes well with it.
I love these! Eat them like you do, as I would pâté. Caught some cod a few weeks ago and I’ve frozen the livers with the plan to cold smoke and can then when I get home…
Enjoy! I love it with cornichons and sourdough. It offsets so much of the richness. I’d also recommend monkfish liver if you can find it. It’s also very smooth and rich but has more of a mineral flavor. It also has a pate-ish quality and can hold its shape on a plate.
Is it true youre not supposed to eat a whole tin at once ? I swear I saw that somewhere
I’ve got a tin ive been waiting to open
I had no idea this was a thing! Thank you for posting this.
So good for you.