Norwegian 'tran' Recipe
Norwegian · Condiment · 70 min total
Tran is a traditional Norwegian cod liver oil, historically consumed for its health benefits. This recipe replicates the homemade version by gently rendering fresh cod livers to extract the oil, which can be taken by the spoonful or used in dressings.
10
min prep
min prep
60
min cook
min cook
16
servings
servings
120
kcal/serving
kcal/serving
Ingredients
- 1 lb (450 g) fresh cod livers
- 1 teaspoon salt
- 1/2 cup water
Instructions
- Rinse the cod livers under cold water and pat dry. Remove any visible membranes or green bile spots.
- Place the livers in a heavy-bottomed saucepan with the salt and water. Heat over low heat, stirring occasionally, until the livers begin to release oil (about 10 minutes).
- Continue to cook on the lowest possible heat for 45–60 minutes, stirring gently every 10 minutes. The livers will break down and the oil will separate.
- Remove from heat and let cool slightly. Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean glass jar. Press gently on the solids to extract all oil.
- Discard the solids. Let the oil cool completely, then seal the jar. Store in the refrigerator for up to 2 weeks.
Tips
- Use only fresh, high-quality cod livers from a trusted source.
- Do not overheat, as high temperatures can destroy nutrients and create a fishy taste.
- Serve chilled, 1 teaspoon per day as a dietary supplement.
- The oil can be flavored with a pinch of lemon zest or a sprig of thyme after straining.
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