Cod liver might not be on everyone’s radar, but once you try it, you’ll wonder why. Creamy, rich, and full of omega-3s, it’s a true hidden gem—especially when paired with the right flavors.
Usually sold canned and preserved in its own oil with just a touch of salt, cod liver is ready to enjoy straight from the tin—no prep needed.
In this recipe, I’ll show you one of my favorite ways to enjoy it: with ponzu, a Japanese citrus-soy sauce that cuts through the richness beautifully. Topped with crisp spring onions, this dish becomes light, bright, and surprisingly refreshing.
The acidity of ponzu and the crunchiness of the spring onion subdue the oiliness of the cod liver, making this dish light and refreshing!
Cod Liver with Ponzu
directions
- Place cod liver on a plate and add sliced spring onion.
- Pour ponzu.
- Enjoy!
Recipe Notes
- STORAGE: Once the can is opened, the cod liver will start to get oxidized and rancid quickly in a couple of hours. So try to finish it up as soon as the dish is ready. If there is any leftover, store it in the freezer and try to finish it within days.
- Other best ways to eat cod liver:
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Nutrition
Tokyo-based Japanese home cook and food writer, sharing easy, low-carb recipes featuring Japanese staples like shio koji. I also explore the city’s dining scene through honest restaurant reviews and food adventures. Learn more at sakurayubi.com/about.
