Icelandic monkfish liver


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.


Energy, 1629 kJ / 393 kcal
Fat, 39g
- of which: Saturates, 8.6g
Carbohydrates, 2.5g
- of which: Sugars, 0g
Proteins, 9.6g
Salt, 0.9g

Ingredients: smoked monkfish liver (fish) and salt.

Weight: 115g

Bottom trawl, 2


Origin: Iceland