Cod Must Love the Common Man
Cod so loved the world that its oil is mostly in the liver and not in the flesh.
Cod can be eaten with little danger of getting Yellow Fat Disease.
Baked cod and egg is a traditional Scottish recipe.
Don’t throw away the cod’s liver. Maybe Green Pasture will buy it, ferment it, add mint, and call it a “sacred food,” to sell to people who didn’t drop out of school.
Frantz Peckel Møller & Peter Møller Heyerdahl (Cod-liver Oil and Chemistry, 1895) wrote …
“In size the livers vary considerably, but their average weight may be stated as a little over half a pound, as, taking one year with another, a hectolitre contains about four hundred livers, weighing about 220 lb. A liver of that weight, with its flaps extended, is about 14 inches in length and about 2 1/2 inches thick at the central part. This is the general size, but in years, like 1883, when the fish are exceedingly lean, a great number of their livers weigh less than 2 oz. each. On the other hand, livers of much larger size are obtained sometimes. The biggest that ever came under our notice was 43 inches long, 6 1/2 inches thick, and weighed over eleven pounds.
“The liver of the cod-fish, when healthy and fat, is cream-coloured, and so soft that the finger may be pushed right through it without any effort. The leaner the liver, the tougher it is, and its colour deepens to a reddish or even to a nearly black hue. There are always a certain number of diseased livers to be found amongst the healthy ones. These are recognisable by the presence of coloured spots, or by their being wholly or partly of a green colour. Such livers ought never to be employed for making medicinal oil; but manufacturers who compete for cheapness cannot well afford to reject them, as their percentage is such as to form a considerable item in the manufacturing account.”
In today’s 21st-century world of polluted oceans (including waters only a 28-hour drive away from Chernobyl), green and spotted livers are probably showing up a lot more than they did during the 19th century.