Cod liver is obtained from large fish that can reach almost two meters in length. Cod is one of the most important commercial fish; medical fish oil and canned food are made from its liver. Cod liver is a rather expensive product. Cod was recently on the verge of extinction due to uncontrolled fishing.

Now it is bred in nurseries, but the main catch is still caught in the Atlantic. Standards have been developed to prevent catching too many fish. Cod liver is a concentrator of beneficial fat-soluble vitamins such as A and D. It is these vitamins that are often lacking in poor regions, with a lack of sunlight and a varied diet.

Vitamin D is obtained primarily through synthesis in the skin from exposure to sunlight. Thus, in the long winter months, the lack of this substance becomes catastrophic. Northern, cold countries are especially affected by this. For preservation, the liver is cleaned, cut and placed in jars along with salt and pepper.

Then they undergo sterilization and it is in this form that we can purchase the product. Cod liver is often eaten as an independent dish on bread, because its taste is very pronounced. But it can also be added to salads.