Sounds like fun to try, if you could get the livers!! Unless you're a cod fisherman, perhaps the cost of purchasing bulk fresh cod livers, even at wholesale, would be budget busting, huh. Some Lucky people on the northern coast of Norway could try it with local fish.

How about fermenting the liver from other types of large marine fish? I recently fermented a raw salmon heart -in a raw salmon ferment. It would be nice to ferment some salmon livers solo, and see how much oil can be collected from that. Who would test the nutritional value of that oil?

Cod are becoming extinct...are we all supposed to die of deficiencies when that eventually occurs? Look elsewhere for your A and D.

Cod almost extinct?? Where did you get that information???

I've thought about this. I get fish from a community supported fishery, and every week I get whole fish. Sometimes they have all their guts. I usually just eat the liver and stuff right on the spot, but I could imagine fermenting the livers instead.

One thing, though: I wouldn't do it with cod. For starters, we're not allowed (either due to US regulations or Massachusetts regulations) to get the guts from the cod. But mostly, the last cod I got was riddled with worms. They're supposed to be ok if well cooked, but it grossed me out so badly that I don't think I'd want to ferment my own cod livers... other fish, yeah, but not cod. I'm not at all squeamish about food, and a handful of worms in the fish would have been fine with me. But I'm not kidding that thing was just full of worms. So I think cod are too prone to worms, and if I would ferment livers raw, I wouldn't want to use a species of fish known for being worm-infested.