Fish Meister Cod Liver
I am wondering if I needed a better quality tin. But I tried it 3 ways with pickled onion, chopped onion, and lemon.
It wasn't the texture, it was the fishy flavor/aftertaste. It didn't smell strongly, but the unique flavor was enough for me. There also was a tinny element to the flavor, like other liver I've tasted.
If my exchange partner is reading this – I no longer want to try a cod liver tin lol
by Moppy6686
23 Comments
Do you usually like Liver from other animals? Beef, chicken, etc?
I think it tastes really good but I rarely ever have a craving for it. I have a tin waiting
I agree, I tried it in several different preparations and disliked it every time
Liver in almost any animal has a pronounced flavor of whatever the animal is, lots of chemicals are made by the liver and it processes a lot of blood, an iron or copper taste isn’t unheard of.
I had to google that can but I imagine it is better than Polar but worse than Fangst.
Anyway good for trying something new, you can’t have cod liver all the time because of the high levels of vitamin A.
I love chicken and beef liver. Was so excited to try cod liver.
It’s the only tin I’ve actually thrown away.
horseradish, ketchup, and crackers is my answer to many things
At least you tried it! Plenty of other fish in the sea! 😉
Not sure what brand you tried, but I’ve found ICan Icelandic Cod Liver to be very tasty and not fishy or have that liver flavor. I’m not a fan of beef or chicken livers but I adore this ICan Cod liver.
Hmm. I worked in liver and kidney transplant (human lol) for 10 years. Been in the OR during transplant. I have feelings about internal organs in general. I don’t really enjoy liver from most animals (have tried).
That said, I make kinda delicious chicken, and turkey liver pates. Considering that it’s probably half and half of good butter, plus shallots, white pepper, dry white wine/sherry, it’s hard not to like.
I wonder if a variant with some lemon juice in that mix would work for the tinned fish livers? Who wants to commit to trying? I will dig up some recipes if we have a willing candidate.
I didn’t like it either out of the can. I ended up frying it with some scrambled eggs. Was able to finish the can at least.
There is a reason the cod liver was always less expensive than the cod and why the benefits were extracted in co liver oil. It has not been loved universally over the years. I think old fishermen wives found ways to work magic the the liver and other lesser cuts so the fillets could go to market. Almost all recipes involve adding lots of things to reduce the strength and taste. I think it is rarely eaten in whole form, but added to a stew, potatoes etc – all ways to get the nutrients and reduce the taste.
Not a fan either.
Sounds like an Offal Problem
I’ve made a salad of smoked cod liver with hard boiled eggs, shallot, celery, capers, etc. I like it very much when prepared that way.
At least all of the other stuff was tasty!
Maybe try the monkfish liver from Porto Muinos. I thought it was super mild and buttery. I ate by itself but I think would pair well with water crackers.
That said haven’t tried cod liver yet so can’t say how different it is to monkfish liver. I have a tin by Fangst just waiting.
Different folks different strokes.
Well you obviously didn’t try cod liver oil and orange juice.
Minnow Cod Liver is fantastic, have meant to do a review on here but I always eat the can too fast and forget to take photos. Tastes like fois gras (smells like cat food)
You should fry it in the pan and eat it with lemon and seasoning, totally different!!
Cod liver is divine try one smoked from Iceland.
I love chicken liver, beef liver, and cod liver. The best cod liver I’ve ever had was Icelandic.
Search my profile for “cod liver” recipes
That looks nothing like the delicious can of pink smoked cod livers, (Officer, canned in Iceland in cod liver oil, 120 gm,) I have just enjoyed on toast with pickled cucumbers and Tabasco. They’re around AUD5 at my local supermarket, and I have a can whenever I have a cold or flu.