This is exactly the self-made fish oil left over after he refined the liver of a large flatfish the previous day.
The fats quickly melted in the pan, emitting a "sizzling" sound. As the oil temperature rose, he placed the small silver hairy scale fish into the pan one by one.
These small fish were rich in oils, and under the catalyst of hot oil, their bodies curled quickly, the fish skin turning golden at high temperatures with a crackling sound.
"When dealing with bait fish like hairy scale fish, you can skip gutting them, especially in Iceland, Norway, or Newfoundland, where locals roast or fry them whole."
"This is because hairy scale fish have a short digestive tract, the innards are clean and contain no bile, so the bitterness is minimal. More importantly, their liver and roe are rich in fatty acids and vitamin D."
"This is a natural nutrient for polar residents to combat severe cold and lack of sunlight. Removing the guts means losing the most valuable part."
