Fangst Torske Lever Recipe

Clean and trim

Rinse the cod livers gently under cold running water. Remove any membrane, connective tissue or visible blood clots. Pat dry with paper towels. Keep the lobes whole if possible; trim into uniform pieces about 3–4 cm thick for even brining and smoking.

Make the brine

In a non-reactive bowl or container, dissolve 60 g kosher salt and 15 g sugar into 2 liters of cold water. Add 2 bay leaves and 1 tablespoon whole black peppercorns. Stir until salt is fully dissolved.

Brine the livers

Submerge the cleaned cod livers in the brine, weigh them down with a plate if necessary so they remain fully covered. Refrigerate and brine for 30–45 minutes. Because livers are delicate and highly permeable they take flavor quickly; do not exceed 1 hour to avoid an overly salty or firm texture.

Rinse and milk soak

Remove livers from the brine and rinse briefly under cold water. Transfer to a bowl and cover with 250 ml milk. Soak 20–30 minutes in the refrigerator to mellow flavor and firm texture. After soaking, drain and gently pat the livers dry with paper towels.

Dry the surface

Place the livers on a wire rack set over a tray and refrigerate uncovered for 1–2 hours (or at least 30 minutes) to form a tacky pellicle on the surface. The pellicle helps the smoke adhere and develop color.

Prepare smoker

Soak 100 g beech wood chips in water for 30–60 minutes, then drain. Preheat a smoker or set up a charcoal/wood grill for indirect smoking to maintain a low temperature (target 55–70°C / 130–160°F). If using a stovetop smoker or small electric smoker, follow manufacturer instructions to reach the same temperature range.

Smoke the livers

Place the livers on a wire rack or smoker tray ensuring air circulation around each piece. Smoke using the drained beech chips at a steady low temperature of 55–70°C (130–160°F) for 45–90 minutes depending on thickness and desired doneness. Interior should be opaque and slightly firm but still moist; avoid drying out. For a more pronounced smoky flavor, extend smoking to the upper end of the range, checking every 15–20 minutes.

Check doneness

A small piece should flake slightly and be uniformly opaque; internal texture should be tender and buttery rather than crumbly. If you have a probe thermometer, aim for an internal temperature of about 60–65°C (140–149°F). Remove from smoker when reached.

Rest and season

Let the smoked livers rest on a clean plate for 5–10 minutes. Optionally brush lightly with 1–2 tablespoons olive oil and sprinkle with a pinch (about 1 tsp) of coarse kosher salt if desired.

Serve

Serve warm or at room temperature with lemon wedges and fresh dill. Smoked cod liver is rich—serve in small portions on toasted rye, crispbread, or as part of a sea-food platter. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently or serve chilled.