Pan-fried lingcod liver
Pan-fried lingcod liver is a rich, savory seafood dish where the delicate liver of the lingcod fish is lightly seared, often with a simple seasoning of salt and pepper. This dish is a traditional delicacy in coastal regions of the Pacific Northwest, particularly among Indigenous communities and in Japanese cuisine where it is known as 'ankimo'. It is prized for its buttery, melt-in-your-mouth texture and deep umami flavor.
🍽️ Nutrition at a glance
Pan-fried lingcod liver is exceptionally high in fat and protein, providing a dense source of energy and essential fatty acids. A single serving is a powerhouse of key nutrients like Vitamin D, Vitamin A, and Omega-3s, with a calorie count that reflects its rich composition, typically ranging from 250-350 kcal per serving.
Nutrition breakdown
| Calories | 300 kcal |
| Protein | 12 g |
| Carbs | 0 g |
| Fat | 28 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 150 mg |
| Vitamin D | 1000 IU |
| Vitamin A | 3000 mcg RAE |
| Vitamin B12 | 15 mcg |
| Omega-3 Fatty Acids | 3000 mg |
| Selenium | 40 mcg |
| Phosphorus | 250 mg |
| Iron | 1.5 mg |
| Cholesterol | 200 mg |
Per 1 serving (100 g) · estimated, varies by recipe
💡 What's interesting
Culturally, lingcod liver is a highly valued 'nose-to-tail' ingredient, celebrated for its luxurious texture and often considered a seasonal treat. Nutritionally, it is one of the most potent natural sources of Vitamin D and Omega-3 fatty acids, making it a nutrient-dense food that supports bone and cardiovascular health.
