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Smoked Cod Liver

15 May

Various dishes of liver from fatty fish are served as amuse-bouche in Japanese restaurants. Those fresh fish livers are hard to come by and prepare properly but I recently discovered a canned version from Denmark.

Its somewhat close to foie gras in taste, but comes at a small fraction of the price of foie gras. And you don’t have to get self-conflicted about fish being force fed. The texture is closer to calf sweetbreads except you needn’t worry about mad cow disease.  And best of all, this smoked cod liver is rich in Omega-3. 

The size of these delightul morsels is rather small so this sets some limitations on how you can serve them.  The most obvious way would be as a replacement for foie gras, in dishes which don’t require a whole chunk of goose liver. I myself prefer to serve this delicacy as itself, as I feel many people will take delight in sampling a new taste. I often use this smoked cod liver as the basis for an amuse-bouche, flavoured with various combinations of mustard, vinegar, mirin or fortified wine. Accompany this with something crispy to maintain balance, like thin toast or roasted sesame seeds perhaps. I have a recipe using smoked cod liver on this blog, you can check it out here

An added bonus is oil with a rich smoked flavour. You can’t see it in the photo because I decanted it, but the tin comes full of Omega-3 rich oil.  You can use this oil as part of a pasta sauce or salad dressing etc.

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3 Comments

Posted by on May 15, 2010 in Ingredients, Seafood

 

Tags: ,

3 responses to “Smoked Cod Liver

  1. Charmian Entine

    January 17, 2012 at 6:18 am

    Cod livers are wonderful and perfectly served like foi gras. I have found an Icelandic product made for the Canadian company Aliments TouSain Inc., Montreal. Its hard to find but delightful when you do.

     
  2. ute johnson

    August 28, 2015 at 12:38 am

    is it available is the St. Louis, MO area (63130 zip code) ?

     

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