BLACK FRIDAY ENDS

Please be aware that purchasing our raw cod liver means you are taking on the responsibility of the cleaning and preparation process. We encourage you to research the proper techniques for preparing ankimo to ensure a rewarding culinary experience.

Carefully inspect the liver and remove any visible connective tissue, nematodes, membranes, or any greenish-yellow spots, which indicate bile ducts and can cause bitterness. Use a sharp, small knife to trim these away.

Unlike muscle meat, raw organ meats require careful handling and must be cooked through to be safe for consumption. Do not consume raw cod liver.

• Exceptional Source of Omega-3 Fatty Acids (EPA and DHA): These are vital for supporting heart health, reducing inflammation, and maintaining healthy brain function and eye health.
• Rich in Vitamins A and D: Cod liver is one of nature's best food sources of these critical fat-soluble vitamins, essential for a healthy immune system, strong bones (Vitamin D aids in calcium absorption), and good vision.
• A Natural Superfood: Incorporating raw cod liver into your diet is a direct way to consume these naturally occurring vitamins and healthy fats.

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.