Cod liver might sound unusual at first, but don’t let that stop you—it’s a surprisingly delicious and nutrient-packed ingredient that’s ready to eat straight from the can.
Typically preserved in its own oil and lightly salted, canned cod liver is rich, creamy, and full of omega-3s. No cooking required, just open and enjoy.
One of the simplest and most unexpected ways I love to enjoy it is with wasabi and soy sauce. The combination is reminiscent of eating fatty tuna or avocado sashimi—umami-rich, smooth, and with just the right amount of kick. It’s a flavor pairing that might just surprise you too!
Cod Liver with Wasabi and Soy Sauce
directions
- Place cod liver on a plate and add wasabi and soy sauce.
- 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:
Cod Liver with Ponzu 
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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.
