Important Remarks on Cod-liver Oil

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

1. Anchovy + saucetop 2% of all pairs
   Smell alikemoderate
   Cooked together2,057 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

2. Liver + anchovytop 12% of all pairs
   Smell alikelow
   Cooked together199 recipes

   Shared aroma: hexanol (green, fruity).

3. Butter + anchovytop 13% of all pairs
   Smell alikemoderate
   Cooked together3,697 recipes

   Shared aroma: decanal (soap, orange peel).

4. Potato + buttertop 13% of all pairs
   Smell alikemoderate
   Cooked together6,456 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

5. Butter + saucetop 15% of all pairs
   Smell alikelow
   Cooked together15,338 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Cod-liver

The main source of oil, which is released by steam and extracted further by cutting.

Floury potatoes

Absorb the warm oil that drips onto them, carrying its flavour and richness.

Melted butter

Adds extra fat and richness to the cod-liver when served.

Swap the potato

How well each one fits the dish's main ingredients (liver, butter, anchovy, sauce):

1. Onionfits better
2. Shallotfits better
3. Mustardfits better
4. Potatothe original

Fit is the average pairing score against liver, butter, anchovy, sauce. Candidates are from the same food group and used in at least 100 recipes.