Norwegian Spring Cod

The inshore fishermen of the Lofotens—the snow-covered islands off the northern coast of Norway—traditionally celebrated the arrival of the shoals of spring cod, skrei, by cooking the first of the catch straight from the nets. The liver cooked in a little of the fish liquor provides a delicious rich sauce, with the consistency and flavor of beef marrow. Failing this, the fishermen’s wives recommend melted butter with egg.