What Kind Of Fish Is Used For Lutefisk in the USA

Lutefisk—codfish (fisk) preserved in lye (lut)—is both a delicacy and a tradition among Scandinavian-Americans, who serve the chemical-soaked, gelatinous fish with a warm and friendly smile.

What fish is used for lutefisk?

It’s not an appetizing dish. Lutefisk is made from dried whitefish — usually cod— which has been rehydrated in baths of lye and cold water. The cook just has to heat and serve. Lutefisk is famous for being terrible, and jokes about it are prevalent among Scandinavian-Americans.

What lutefisk smells like?

The lutefisk itself, a common Christmastime meal in Minnesota, comes with a fishy aroma, or odor, some would say. “It doesn’t smell too good,” said Don Paugh, 76.

Why is lye used in lutefisk?

The lye breaks down the protein in the fish into amino acids that are easily absorbed by the small intestine. Usually ingested proteins need to be broken into amino acid molecules in the stomach. It’s because of this protein breakup that lutefisk acquires its characteristic gelatinous, jelly-like texture.

How does lutefisk fish taste?

While generally speaking, people say lutefisk tastes mildly fishy, with a soapy aftertaste and a hint of ammonia on the palate, though there seems to be a lot of variation of its description based on whether people are fans of the stuff or not.

Is lutefisk safe to eat?

Lutefisk, Norway By this point it has a caustic pH value of 11 or 12 and is therefore inedible and highly toxic. Adventurous foodies needn’t despair though – a few more days of treatment and water soaking renders the fish safe for human consumption – assuming it’s undertaken correctly that is.

Do you bury lutefisk?

Ashes covered the dried fish, and then it rained. The fish buried in the ashes in the ashes thus became soaked in a lye slush. Later the villagers were surprised to see that the dried fish had changed to what looked like fresh fish. They rinsed the fish in water to remove the lye and make it edible, and then boiled it.

Does lutefisk taste bad?

The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices.

How much does lutefisk cost?

Price is $22.00 per pound. Minimum purchase is 2 Lbs.

How can I make my lutefisk taste better?

Pieces of lutefisk, ready to be dropped into boiling water. Boiled lutefisk is the traditional way to eat the fish. Seasoned lutefisk before being baked in the oven. Cindy Webster of Deephaven prepares experiments to make lutefisk taste a little better by coating it in beer batter and deep frying it.

Why is lutefisk eaten?

Whatever its origins, Scandinavians have eaten lutefisk for centuries. Preserved cod provided protein during the long winter months for generations of families in a part of the world with a strong tradition of fishing. Lye was used for making soap and preserving food.08-Dec-2011.

What do you drink with lutefisk?

Put a plate of lutefisk in front of them along with a wide variety of wines (Cava, Gruner Veltliner, Chardonnay, Cru Beaujolais, and more … even sake’) and ask them to pick the perfect pairing. Before we go too far, a quick primer on lutefisk (especially for those that don’t live in the Upper Midwest).02-Dec-2013.

What lutefisk looks like?

The word “lutefisk” translates to “lye fish,” which is the first clue regarding this mystery meal, but it looks unlike any seafood most people have ever seen. It’s white, semi-translucent, and, weirdest of all, gelatinous.24-Mar-2016.

How do you use lutefisk?

Typically, depending on where you consume it, lutefisk is served with side dishes such as peas and/or boiled potatoes, and sometimes bacon, meatballs, mustard, and/or a béchamel make an appearance. Norwegians serve it with lefse, a soft traditional flatbread made from potatoes, flour, and milk or cream.

Is lutefisk fermented?

Rakfisk may remind some diners of the equally pungent Scandinavian specialty known as lutefisk. Both are odorous fermented fish that are most popular around Christmastime. A few key differences: Lutefisk is dried whitefish that gets rehydrated in water and lye.

Is Surströmming illegal?

Surstromming is a traditional dish from northern Sweden. The Baltic herring is fermented in barrels for months before being put in tin cans, where the fermentation process continues. Several major airlines have banned the fish, arguing they are pressurised goods and must be classified as potentially explosive.

What’s the grossest food in the world?

10 of the world’s most disgusting foods Bull penis. Picture credit: The Disgusting Food Museum. Casu Marzu (maggot cheese) Picture credit: The Disgusting Food Museum. Century eggs. Picture credit: The Disgusting Food Museum. Durian. Picture credit: The Disgusting Food Museum. Fruit bats. Kale pache. Kopi Luwak. Mouse wine.

What’s the worst smelling fish?

A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya.

Why do Swedes eat rotten fish?

The fish was first used by Swedish troops in the 17th and 18th century, when they needed non-perishable food that would last for long marches. The Baltic fish is caught in the May and June, fermented for one to two months, then tinned. Late August is the traditional period for Swedes to eat surströmming.

What is a lutefisk dinner?

Lutefisk is a Scandinavian delicacy. It’s cod or whitefish that’s been dehydrated and preserved in lye. To prepare it, cooks rehydrate the fish and wash all the lye out. For months, volunteers plan the dinner and cook everything from scratch, including 1900 pounds of lutefisk.

Is lye edible?

Lye water (sometimes called ‘Lime Water’) is a strong (caustic) liquid that is safe to use in very small amounts in cooking, but it can be dangerous if lye water is swallowed undiluted straight from the bottle. It can cause severe corrosive burns to the throat, oesophagus and stomach with permanent damage if swallowed.

Who are the Scandinavians?

Norway, Sweden and Denmark are the three Scandinavian countries. Finland and Iceland are sometimes included in a broader definition by some, but the correct term for all is the Nordic countries.

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