Monkfish liver - also known as the foie gras of the sea - lightly beech wood smoked and preserved in its own oil. Fangst chose to use liver from monkfish caught and preserved in Iceland because of its high quality and a tradition in the North Atlantic islands of utilising every part of the cod. Serve with some good bread and a lemon slice, thinly sliced on crackers with sesame seeds, or dipped in soy sauce and vinegar. Known for its great nutritional value, similar to cod liver - rich in vitamins A, D, E and K not to mention all those healthy fats. Monkfish liver has a melting texture and an iodised and natural taste with fine and sweet flavours. The monkfish liver in this tin is cooked so you don't need to cook it before eating. You could crumble the liver up and mix it with diced onion and/or garlic and fresh herbs to make a coarse pate. Alternatively, cut with a thin, straight knife and present on buttered toast as an aperitif. As a starter, a slice of monkfish liver can be served with a green salad. You can also use liver oil from the tin to make a sauce to accompany the salad. Also, you can add a little fleur de sel, pepper, or a dash of lemon on the liver. Ingredients: smoked monkfish liver (fish) and salt. Country of origin: Denmark
