From the clear, cold waters of Iceland’s Westfjord region, sustainably sourced wild cod is caught and brought to the cannery in Isafjordur. While the flesh of the fish is prepared to be sold fresh, the livers are preserved through canning. They're cut into smaller chunks, seasoned with salt, and then during the canning process the oil is expelled and fills the can. Often referred to as “poor man’s foie gras”, this rich, buttery delicacy is surprisingly full of omega-3s and both Vitamins A and D. When we aren’t eating this with a spoon right out of the can (seriously!), our go-to is making simple toasts with lemon and herbs.