Lingcod liver in fish oil
Lingcod liver in fish oil is a rich, savory dish featuring the tender liver of the lingcod fish, typically poached or gently simmered in its own rendered oil or a neutral fish oil. It is a specialty of Pacific Northwest coastal cuisine, particularly among Indigenous communities and in regions like Alaska and British Columbia, where lingcod is abundant. The dish is often enjoyed simply, sometimes with a touch of salt or served alongside other seafood.
🍽️ Nutrition at a glance
This dish is exceptionally high in healthy fats and protein, with virtually no carbohydrates. It is a powerhouse of omega-3 fatty acids, vitamin D, and vitamin B12, providing a dense source of energy and essential nutrients. A typical serving contains roughly 350-450 calories, depending on the amount of oil used.
Nutrition breakdown
| Calories | 380 kcal |
| Protein | 18 g |
| Carbs | 0 g |
| Fat | 34 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 250 mg |
| Vitamin B12 | 40 mcg |
| Vitamin D | 15 mcg |
| Vitamin A | 900 mcg |
| Selenium | 60 mcg |
| Phosphorus | 350 mg |
| Potassium | 300 mg |
| Iron | 2.5 mg |
| Omega-3 (EPA+DHA) | 2.5 g |
Per 1/2 cup (120 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish represents a traditional 'nose-to-tail' approach to fishing, utilizing nutrient-rich organ meats that might otherwise be discarded. Nutritionally, the liver is one of the most concentrated natural sources of vitamin D, crucial for bone health, and the omega-3s support heart and brain function.
