cod liver

plural cod livers · alternative rare cod-liver · alternative codliver

1. countableuncountableThe liver of codfish.

   Canned cod liver is available any place, as are smoked flounder and German caviar, not to mention a wide selection of sardines.

   1970, LaVern Rippley, “German Food”, in Of German Ways, Minneapolis, Minn.: Dillon Press, Inc., published 1973, →ISBN, page 252

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   The menhaden ester fractions were worked up more thoroughly than the cod liver esters, but it was assumed, on the basis of the indicated similarity, that the cod liver oil possessed essentially the same composition as the menhaden. […] Bell (1851) wrote that pigs which ate cod livers became very fat, and their fat acquired the color and odor of cod liver oil.

   1927, Charles E. Bills, “The Principal Chemical Researches on Cod Liver Oil”, in W[illiam] A[lbert] Noyes, editor, Chemical Reviews, volume III, Baltimore, Md., pages 430 and 432

   Community Chick Mash / Yellow corn meal or hominy, feeding oat meal, wheat bran, wheat middlings, red dog middlings, alfalfa meal, dried milk, choice meat scraps, fish meal, precipitated bone meal, calcium carbonate, cod liver meal, cod liver oil, salt.

   1937 November, Philip H. Smith, Inspection of Commercial Feedstuffs (Massachusetts Agricultural Experiment Station, Control Series, Bulletin No. 89), Amherst, Mass.: Massachusetts State College, page 34

   The Berliners stuffed themselves with fish. They ate cod and cod livers by preference, because this was a fatty, tasty dish and not too expensive. It was true that after eating cod liver you smelled of it for a long while, but the Berliners were highly vitamin-conscious by now—and rightly so.

   1952, Curt Riess, “The City That Is Different”, in The Berlin Story, New York, N.Y.: The Dial Press, →LCCN, page 261

   They spent 40 days aboard Soviet vessel off Southern Labrador and observed fishing and processing of cod and ocean perch into fillets, canned cod liver, cod-liver oil, dressed cod and perch, and meal.

   1967 March, “Japanese Technicians Observe Soviet North Atlantic Operations”, in Commercial Fisheries Review, volume 29, number 3, page 25, column 1

   A few years ago, during the 50s, there was no problem with cod liver. […] We could buy this product anywhere, in Quebec City and in Montreal; this canned cod liver was excellent, much better than the product which is now being sold by Denmark. […] I think we could do something about this cod liver which is produced on the Labrador Coast. […] Not only that, but most of the fishermen I talked to, in Newfoundland for example, the mere idea of eating cod liver makes them sick.

   1988 February 4, Proceedings of the Standing Senate Committee on Fisheries, […] the Queen’s Printer for Canada, page 25 : 127, column 2