Peel the cod liver from the films, put in a saucepan with boiling water, put on a quiet fire. As soon as the water boils, turn off the heat and leave the cod for 3 minutes. Then again put on fire, bring to a boil and remove from heat for 3 minutes. Then return the pot with cod liver oil to low heat, bring to a boil and leave for 5 minutes.
How to cook cod liver
Products
Cod liver – 900 grams
Water – 2 liters
Vinegar – 2 teaspoons
Bay leaf – 3 pieces
Black pepper – 8 peas
Salt – pinch
How to cook cod liver in a saucepan
1. Clean the cod liver from films, wash in cold water.
2. Pour 2 liters of water, vinegar into a saucepan, put bay leaves, pepper, salt, place over medium heat.
3. After boiling, put the cod liver into a saucepan, wait for it to boil.
4. Remove the pot with cod liver from the burner, let the broth brew for 2 minutes.
5. Place the pan on the burner again, let it boil, remove from heat, leave for a couple of minutes.
6. Return the pan to the burner, wait until it boils.
7. Turn off the burner, leave the pot with cod liver to brew for 5 minutes.
How to boil cod liver in a water bath
1. Clean the cod liver from films, wash in cool running water.
2. Sprinkle a pinch of salt on the liver, mix with your hands.
3. Put bay leaves, black peppercorns, cod liver on the bottom of a XNUMX-liter glass jar with a screw thread.
4. Cover the jar with the screw cap, but do not tighten it.
5. Pour 1,5-2 liters of cold water into a saucepan.
6. Put a double-folded cloth napkin on the bottom of a pot of water, press it with a jar of cod liver.
7. Place the grill on the hotplate, turn on the stove over medium heat.
8. Place a saucepan with a jar on the wire rack and bring to a boil.
9. Reduce heat to low, cook for 1 hour.
10. Remove the jar from the pot, screw the lid back on.
How to salt cod liver
Products
Salt – 1 tablespoon
Cod liver – 1 kilogram
Black pepper – 8 peas
Bay leaf – 6 pieces
How to cook salty liver
1. Clean the cod liver from films, rinse thoroughly in cool running water.
2. Rub the cod liver with salt.
3. Distribute in two half-liter jars with screw lids an equal amount of bay leaves and black peppercorns, cod liver.
4. Cover the jars with screw caps, but do not tighten them.
5. Pour 1,5-2 liters of water into a large saucepan, place cans of cod liver into it.
6. Place the saucepan over medium heat and let it boil.
7. Reduce heat to low, keep on the hotplate for 60 minutes.
8. Take the cans out of the water, tighten the lids.
9. Cool the canned food at room temperature, put it in the refrigerator for storage.
Cod liver salad
Products
Canned Cod Liver – 190 grams
Carrots – 2 pieces
Potatoes – 3 tubers
Eggs – 3 pieces
Hard cheese – 50 grams
Mayonnaise (low fat) – to taste
Pickled cucumbers – 3 pieces
Green onions – 5 arrows
Black pepper – 3 peas
How to make cod liver salad
1. Pour two liters of water into a saucepan, place over high heat, let it boil.
2. Wash potatoes and carrots, do not peel.
3. Put potatoes and carrots in boiling water, keep on medium heat for 40 minutes.
4. Pour half a liter of cold water into a separate saucepan, place over high heat, after boiling, lower the washed eggs, cook for 10 minutes.
5. Pour boiled eggs with cold water for 10 minutes.
6. Drain the water from the pan with cooked vegetables, cool them, peel, grate.
7. Peel cooled eggs from the shell, separate the white from the yolk.
8. In different bowls, grate the protein coarsely, the yolk finely.
9. Drain the oil from the canned food, put the cod liver in a cup, mash with a fork.
10. Peel the pickled cucumbers, cut them into thin strips several millimeters thick and 2 centimeters long.
11. Wash green onions, cut into thin rings a few millimeters thick.
12. Grate the cheese.
13. Crush black pepper in a mortar.
14. Put grated potatoes, a layer of cod liver on the bottom of the dish, sprinkle with black pepper, green onions, spread a thin layer of mayonnaise, put pickles, egg white, carrots, cheese, spread a thin layer of mayonnaise, sprinkle with egg yolk.
15. Place the salad in the refrigerator for a couple of hours to soak the layers.
Delicious facts
– How to choose canned cod liver:
1. The highest grade of canned cod liver indicates that it was made immediately after the fish was caught and processed.
2. It is better to buy canned cod liver products made in the fishing areas: Murmansk, Arkhangelsk.
3. Quality canned food should contain only salt and cod liver.
4. Data on the expiration date of canned food should be stamped on the bottom of the can or on the lid.
5. The lid and bottom of the can should not be swollen.
6. If you shake the jar, there should be no gurgling sounds, since in high-quality canned food the cod liver is laid out as tightly as possible.
– Cut out the liver from fresh cod, you need to be careful not to damage the thin shell. Next, you should carefully cut off the gallbladder so that it does not burst.
– Canned cod liver can taste bitterif frozen before cooking or canning.
– Cod liver contains useful substances for humans: fish oil, vitamins A (cod liver contains more than other products this vitamin, which is responsible for cell health), D (health of bones and skin, endocrine system), E (metabolism), folic acid, unsaturated fatty acids, iodine and proteins.
– Cod liver is practically not sold fresh (canned only). The price of canned liver is 200-300 rubles / 200 grams. The cost is due to the distance from Russia and labor-intensive production: the liver retains its maximum useful properties only in the first hours, when it needs to be preserved, therefore, the liver is processed directly on ships.
– For receiving the freshest cod liver is recommended to catch fish yourself or buy not gutted.
– If the cod liver has rough smell, it is worth changing the water three times during cooking.
– Calorie value cod liver – 600 kcal / 100 grams. Cod liver is considered a very high calorie product.
– Treating cod liver as delicacy came from the USSR, when it was possible to get cod liver for a lot of money, or through friends. Nowadays, cod liver can be found in almost any store.
– Cod liver serve as a snack with boiled potatoes and eggs.
– Best before cod liver in an open jar – 2 days in the refrigerator.