If you’ve never tried cod liver before, you’re in for a surprisingly delightful experience. It’s rich, creamy, and packed with omega-3 fatty acids—both nutritious and indulgent.
Cod liver is typically sold canned, preserved in its own oil with a touch of salt. It’s fully cooked and ready to eat straight from the tin, making it incredibly convenient.
In this recipe, I’ll show you one of my favorite (and easiest) ways to enjoy it—paired with olives and capers. The briny depth of the olives enhances the cod liver’s richness, while the bright acidity of the capers brings balance and a burst of flavor to every bite.
Cod Liver with Olive and Capers
Ingredients
- 2 tbsp cod liver
- 1 olive
- 3 capers
- ground black pepper
- pink peppercorns
directions
- Place cod liver on a plate and add olive and capers.
- Sprinkle some ground black pepper and pink peppercorns.
- 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 Wasabi and Soy Sauce 
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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.
