Wild Icelandic Cod Liver
Join our membership for exclusive benefits
- Up to 30% off selected products
- Free pre-1pm weekday delivery
- Exclusive offers
Wild Icelandic cod liver, cooked and tinned in its own oil: the nearest thing the sea has to foie gras, for about the price of a coffee.
- One 115g tin (59g of liver once drained, though the oil is too good to pour away), or a pack of 12
- Spread it straight from the tin onto hot toast or thin crackers
- Cupboard-stable until opened, so it's the tin to keep in reserve
The French call it foie de morue and serve it the way they serve foie gras, on toast with something sharp alongside. It's soft, rich and spreadable, and it tastes of the sea in the way a good anchovy does. We'd be lying if we said it converts people who don't like oily fish. It won't. Everyone else tends to buy it by the dozen.
It's naturally rich in vitamins A and D and in omega-3. That vitamin A is also why it isn't recommended during pregnancy, or if you're planning one.
How to serve cod liver
Simplest: on toast with a squeeze of lemon and black pepper.
As a pâté: blend with grated lemon zest, fresh dill and a little spring onion, and spread on thin biscuits.
On rye: with a sliced boiled egg and some pickled red onion.
Storage
Keep the tin in the cupboard. Once opened, cover it and keep it in the fridge.
Questions
Is it cooked?
Yes. It's cooked in the tin and ready to eat.
Is this the same as cod liver oil?
No. This is the liver itself, in its own oil. Capsules are the refined oil.
Can I eat it when pregnant?
It isn't recommended, because of the high vitamin A content.
Is there BPA in the tin?
The tins are made by Ardagh Group, who declare them compliant with European and US food-contact rules. The lining has no intentionally added BPA.
What are the allergens?
Fish.
If you're building a tinned-fish board, our Ortiz tuna belly is the other tin we'd open first.
Try something new
Product Details
Wild Icelandic cod liver, cooked and tinned in its own oil: the nearest thing the sea has to foie gras, for about the price of a coffee.
- One 115g tin (59g of liver once drained, though the oil is too good to pour away), or a pack of 12
- Spread it straight from the tin onto hot toast or thin crackers
- Cupboard-stable until opened, so it's the tin to keep in reserve
The French call it foie de morue and serve it the way they serve foie gras, on toast with something sharp alongside. It's soft, rich and spreadable, and it tastes of the sea in the way a good anchovy does. We'd be lying if we said it converts people who don't like oily fish. It won't. Everyone else tends to buy it by the dozen.
It's naturally rich in vitamins A and D and in omega-3. That vitamin A is also why it isn't recommended during pregnancy, or if you're planning one.
How to serve cod liver
Simplest: on toast with a squeeze of lemon and black pepper.
As a pâté: blend with grated lemon zest, fresh dill and a little spring onion, and spread on thin biscuits.
On rye: with a sliced boiled egg and some pickled red onion.
Storage
Keep the tin in the cupboard. Once opened, cover it and keep it in the fridge.
Questions
Is it cooked?
Yes. It's cooked in the tin and ready to eat.
Is this the same as cod liver oil?
No. This is the liver itself, in its own oil. Capsules are the refined oil.
Can I eat it when pregnant?
It isn't recommended, because of the high vitamin A content.
Is there BPA in the tin?
The tins are made by Ardagh Group, who declare them compliant with European and US food-contact rules. The lining has no intentionally added BPA.
What are the allergens?
Fish.
If you're building a tinned-fish board, our Ortiz tuna belly is the other tin we'd open first.
- Wild
- Cooked
- Iceland
- Line caught / Trawls
