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From the clear, cold waters of Iceland’s Westfjord region, sustainably sourced wild cod is caught and brought to the cannery in Isafjordur. While the filets of the fish are prepared to be sold fresh, the livers are preserved through canning. The liver is cut into small pieces, seasoned with salt, and in the canning process its rich oil is expelled and fills the can. This rich, buttery delicacy is full of Omega-3s and both Vitamins A and D.
When we aren’t eating this with a spoon right out of the can (seriously!) we like to spread it on toast with sea salt, lemon and herbs. Also delicious on seaweed with a dash of ponzu. Butter of the sea.
