Cod liver, often remembered as a medicinal oil from childhood, has transformed into a prized food packed in tins. This nutrient-rich delicacy is an essential staple in northern regions, typically served on bread with onions. Unlike trendier tinned fish, cod liver remains underappreciated but offers a unique flavor and texture that exceeds expectations. Its creamy, soft consistency and subtly sweet taste make it a delightful addition to meals, challenging its past reputation as merely a health supplement.
Cod liver has lived another life: packed in squat tins, as unassuming as a can of shoe polish, layered gently in its own golden, rich omega-3 oil.
In the world of tinned fish, where sardines and mackerel have found their place on hip charcuterie boards, cod liver has stayed mostly unsung.
Pale and custard-soft, each piece holds together just long enough to meet warm bread or a cracker, then melts in.
Rich, with a subtle sweetness, the ocean's animal side comes through without any low-tide sharpness.
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