Lutefisk - love it or leave it

Lutefisk is a traditional food in the Nordic countries except Denmark. With Nordic emigration to the United States has custom of eating lutefisk also spread there. Well, there are two types of people: who likes lutefisk and who thinks it is one of the most disgusting food all over the world. Why? let's see it!

Lutefisk is dried codfish which is soaked in lye. Just for you see clearly: lye is a strong smelling solution made from birch ashes and water. Now you are wondering why Norwegian people eat this kind of food. Well, according to a folk tale its origin goes back until the Viking period when they were pillaging Ireland. St. Patrick sent men to pour lye on the stored dried fish on the Viking Long ships with the hope of poisoning the Vikings and thereby ridding Ireland of these feared intruders. However our Vikings declared "this stuff" a delicacy and it has been a Norwegian delicacy ever since that day.
Then, here come a lutefisk recipe if you want to try it;)



Feeds 10 people

Time needed: about 2 weeks



Ingredients:

1 kg dried fish

100 g Caustic soda

30 liters of water



Saw the fish in suitably sized pieces or leave it whole. Put in water. Leave in water in a cool place for 5-6 days if cut in pieces, 8 days if the fish is whole. Change the water every day.

For the luting use a plastic or stainless steel or enamelled tub (the enamel must be unchipped). Wooden vessels, china or stoneware may also be used.

Place the fish in the tub with the skin side up. Dissolve Caustic soda in the water, pour over the fish until covered complete by lye water. Leave the fish in a cold place for 3-4 days. Under this treatment fish swells more than its original size, while protein content is reduced by about 50% - which gives the fish its distinctive consistency. When this treatment is finished the fish is full of Caustic soda, has a pH value of 11-12 and is toxic.

That's why rinse the fish and leave in cold water 4-6 days. Change water every day. If the fish stays in water for too long after the luting, it may be soft and difficult to boil. Boiling does not need any water, it is sufficient to put it in a pan, put on the lid and let it cook at low heat for 10 minutes. Or you can also do it in the oven, pack the fish in aluminum foil and cook it by 280 degrees for 20 minutes.
Lutefisk served with potatoes, stewed green peas and bacon. Clarified butter can be used instead of bacon.

Good appetite!