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Icelandic Tinned Fish Livers

Iceland, with its long, dark, frigid winters, is no stranger to preserved fish. There are the famous ones, like ha´karl (rotten shark) and harðfiskur (strips of cod air-dried until tough and leathery). But a century ago, up at the end of the road at the furthest tip of one of the fingers of the Westfjords peninsula, perched between towering fjords and a deep, icy, fish-filled lagoon, the folks in the small fishing village of Suðureyri began using a new preservation technique: tinning. If these livers are anything to judge by, the results are spectacular.

For the bad rap that fish liver oil gets for being unpleasantly pungent, these livers are mild and easy to love—the first time I tried them I was with an 8-year-old, and she kept going back for more. The monk fish liver is particularly soft and mild, with a smooth, rich texture. The cod liver has a bit richer flavor, with more umami and a sweet silkiness. Either would be great in a rich pasta dish, over toast like pa^te´, dolloped on a salad, or even eaten straight from the tin.

Cod Liver

P-CDL 120 gr tin
$14
COMING SOON
Coming on or before April 4
Ships for flat rate

Monk Fish Liver

P-MKL 120 gr tin
$14
COMING SOON
Coming on or before April 4
Ships for flat rate

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