Cod Liver
Cod Liver
IN ITS OWN OIL - ICELAND - 4.3oz
From the clear, cold waters of Iceland’s Westfjord region, sustainably sourced wild cod is caught and brought to the cannery in Isafjordur. While the filets of the fish are prepared to be sold fresh, the livers are preserved through canning. The liver is cut into small pieces, seasoned with salt, and in the canning process its rich oil is expelled and fills the can.
This rich, buttery delicacy is full of Omega-3s and both Vitamins A and D. When we aren’t eating this with a spoon right out of the can (seriously!) we like to spread it on toast with sea salt, lemon and herbs. Butter of the sea.
"Cod liver is the foie gras of the sea. It’s fatty and rich, with a soft, silky, spreadable texture. The flavor is nicely salty and fishy, without much of the muddy, mineral flavor you sometimes get from organ meat. One tester thought it tasted like anchovies and butter...this would make a great party food...try spreading it on toasts with a squeeze of lemon and a sprinkle of herbs. We also liked it over rice." -NYT Wirecutter
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Nutrition & Ingredients
Nutrition & Ingredients
- Ingredients: cod liver, salt
- High levels of Vitamin A & D as well as Omega-3s
- Cod liver and it’s oil is praised for wide ranging health benefits including it’s anti-inflammatory properties and glaucoma and multiple sclerosis prevention
- Shelf stable at room temperature and ready to eat. 5 year shelf life.
Sourcing & Sustainability
Sourcing & Sustainability
- Sustainably caught via hook & line method in Iceland’s West Fjord region which ensures no damage to the marine floor and reduces bycatch
- Canned with only salt being added, the liver expresses its beneficial oils to fill the tin
- Canned by a small family owned operation in Iceland that partners with local fishermen
- MSC certified sustainable (Marine Stewardship Council) and operates under the Iceland Responsible Fisheries program
- We’re committed to minimal packaging, hence using labels directly on our tins instead of wasteful cardboard boxes. Our tins are fully recyclable and BPA free.
How We Eat It
How We Eat It
- On toast with cracked black pepper and a bowl of tomato soup
- In a rice bowl with fermented seaweed, pickled veggies & sesame seeds
- Make cod liver onigiri and serve with chilled sake
WARNING: California Prop 65
WARNING: California Prop 65
WARNING: Cancer and Reproductive Harm:
