Riga Gold Cod Liver

$4.50

Incredibly rich, we highly recommend serving along with something acidic such as cornichon, or other pickles. Pickled onions. Mustard. Adult beverages.

121g (4.27 oz) tin

In stock

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Description

Ingredients: Cod liver, and the oil which naturally expresses during canning.

Check out @daywithmei opening and enjoying this tin of cod liver.

Reviews

  1. Savendra (verified owner)

    Even though this was my first time trying cod liver I had high expectations from the get go, mainly because I have fond memories of eating a lot of liver pate growing up (typically chicken, pork, or a combination of both) either on plain bread as a snack or smeared in bánh mì. In my mind I figured this product wouldn’t be much different, and I was both wrong and right in the best way possible.

    Straight from the can this cod liver was so creamy and rich that I had to take a moment to double check just how much I paid for it, and immediately did a double take because this level of decadence was worth may more than $4.50. The pieces held their shape when lifted out with a pair of chopsticks, glistening in its own expressed oil. It was spreadable, but not as spreadable as liver pate is as this is pure liver without any of the extra fillers liver pate typically has.

    The liver is very rich, almost buttery, and the serving suggestion of half a tin was spot on, because anymore than half would’ve been overwhelming, even with a little acidic or alcoholic intervention. It lacks the noticable metallic taste most liver typically has, but it did have a very mild fishy flavor to it. No gamey or sort of funk some organic meats have either, very beginner friendly and I would absolutely have this again and again.

    I had the liver prepared three ways, with all three preparations having the same base of liver spread on top of sliced Vietnamese style french bread toasted in the liver’s own oil (which did intensify some of the fishiness).

    The first was one of the recommendations to pair the cod liver with pickled onions, so I quick pickled onions with sugar and salt in rice vinegar, and used that to top the cod liver. For my second pairing I decided to top the liver with some baby arugula, thinly sliced raw onion, and a bit of lemon juice. My third and final pairing involved Vietnamese style pickled carrot + daikon and cilantro to garnish, a sort of ode to all of the bánh mì I’ve had over the years.

    Each pairing had an acidic component that help cut through the richness of the cod liver in their own way, a refreshing vegetal crunch, and bread (which is always awesome). I would happily have all three pairings with this cod liver again, and I can’t wait to figure out what I’m going to do with the second half of my tin.

  2. Joseph Egan (verified owner)

    First off, I think beef liver is revolting. This is nothing like that. These cod livers are smooth and creamy like a buttery spread. And it needs to be spread. I eat most tins straight out of the can, only using crackers and bread to make a more filling snack. This tin is great, but not as is. It needs additions. (Great price too)

  3. Ben Gradel (verified owner)

    The second time I have tried cod liver, and this one is much better than the first I had. Easy to mash with a fork, buttery and smoothly combines with other ingredients like a perfectly ripe avocado. While the taste is rich, I did not find it particularly fishy. Goes well with a crispy bread, dill and eggs. Half the tin is plenty for a serving and there is excess oil to play around with cooking other ingredients with it to make a meal, turn into a dressing or sautee veggies in.

  4. Samantha Aziz (verified owner)

    This was good, but I felt like the officer cod liver was a bit better. That one had a more balanced taste to it, and didn’t feel so overwhelmingly rich. I would recommend that tin for the extra 50 cents over this one.

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