We offer several tasty product lines: cod in own oil, cod liver with smoke flavor and cod liver with black pepper and bay leaf. Cod liver in own oil is our largest product line.
Cod liver has typically a mild flavor. The texture is smooth and pâté-like. Although cod in own oil is the most popular amongst them, some prefer the even milder taste of the smoked liver to to the regular kind.
But not only is our canned liver delicious - it’s healthy! Cod liver is a superb source of OMEGA 3s - especially DHA which is vital for brain development - and rich in vitamins A and D.
Our products are sold around the world. The majority of our export goes to markets in France, Germany, Russia, the Baltic and Ukraine.
Our cod liver comes in two different kind of cans: The standard Club can (120 g) and a Round can (190 g). Cans are provided to us by the respected Danish can manufacturer Glud & Marstrand. We share a close relationship with Glud & Marstrand, allowing us to adapt to different storing needs.
Ecological and fresh
We are proud to say that we don't use any preservatives in our production.
Our product is mainly from line caught fish. Why does that matter? Line caught fish suffers less stress and damage while it’s being captured, procuring outstanding quality in the final product. Line fishing also causes far less harm to our ocean and sea floor than more industrializes trawl fishing.
Natural cod liver is a delicate material. It is collected with great care and cleaned manually in accordance to biotechnology to maintain maximum quality. Our entire production process is gentle, to make sure that that the fine purity of taste is preserved and delivered all the way to our consumer.
According to MATÍS* (Icelandic Food and Biotech R&D) the levels of pollutants in the edible part of Icelandic seafood are low in comparison to available EU maximum limits. Icelandic cod liver is a particular rarity today because of the low level of dioxin** contamination in Icelandic waters. The use and processing of cod liver has in fact been discontinued in many fishing jurisdictions of the world due to the dioxin contamination. Whereas the Icelandic waters remain relatively pure and well below the international standards.
*MATÍS is an independent research institute with 100% governmental ownership. Matís is working in research and development for the authorities, food industry, fisheries and aquaculture. Matís focuses on innovation in food and biotechnology, various services in the food industry in Iceland and abroad and to increase safety and quality of food products. (See further information and reports on www.matis.is)
**Dioxins are a group of chemicals, all of which have similar structure and properties. Dioxins are formed during incomplete combustion, both due to natural causes (e.g. forest fire, and volcanic eruptions) and as by-products in industrial processes such as incineration of chlorine containing waste. When dioxins enter the environment, they break down very slowly and, consequently, their life span in the environment is very long.
Levels of pollutants in the edible part of Icelandic seafood are low in comparison to available EU maximum limits. The level of dioxins and dioxin-like PCBs in the edible part of the seafood is approximately 1/10 of the limit set by the EU.