BLACK FRIDAY ENDS

Tenga en cuenta que al comprar nuestro hígado de rape crudo, usted asume la responsabilidad del proceso de limpieza y preparación. Le recomendamos investigar las técnicas adecuadas para preparar ankimo y garantizar una experiencia culinaria gratificante.

Para un capricho sin complicaciones, nuestro hígado de rape cocido es la elección perfecta.

Durante generaciones, el hígado de rape se consideraba una parte indeseada de la pesca y los pescadores lo devolvían al océano. Sin embargo, pescadores y chefs japoneses reconocieron su verdadero potencial y descubrieron que sus cualidades únicas lo convertían en un manjar. Hoy en día, Intershell Seafood es el mayor comprador y vendedor de hígado de rape crudo en Estados Unidos, y la mayor parte de nuestro producto crudo se exporta al exigente mercado japonés.

Raw cod liver transforms into a luxurious, buttery texture when properly cooked. It is a very rich ingredient, best enjoyed in small, flavorful portions.

• Gentle Poaching/Steaming (Traditional Method):Place the cleaned liver in a pot with salted water or milk, sometimes adding bay leaves, peppercorns, or onion slices. Poach very gently, just below a simmer, until the liver is opaque throughout (typically 10-20 minutes, depending on size). This results in the traditional delicate, melt-in-your-mouth texture. Serve as-is with a squeeze of lemon juice, fresh dill, and crusty bread, or chill and use for the following ideas.
• Cod Liver Pâté/Spread: After gentle poaching (or even using canned cod liver as a shortcut), mash the liver with a fork. Mix with a little of its own oil, lemon juice, finely chopped onion or shallots, salt, and pepper. Serve on rye bread, crackers, or as a decadent stuffing for deviled eggs.
• Pan-Seared Delicacy: Cut the cleaned, raw liver into small 'steaks' or pieces. Quickly sear in a very hot non-stick pan (no added fat needed, as the liver will render its own oil) for about one minute per side until lightly browned and cooked through. Serve immediately on toast with a dash of fresh pepper and a squeeze of lemon.
• Salads and Bruschetta: Use chilled, poached liver, gently flaked over a beetroot salad, or layered on toasted bread (bruschetta) with soft-boiled eggs and fresh herbs.

Important Note: The rendered oil from the cooked cod liver is highly valuable. Do not discard it—drizzle it over vegetables, use it in a dressing, or incorporate it into a rich, flavorful sauce.