Lutefisk - Facts about lutefisk - with fun shirts, vids and the Lutefisk Song

Did you know

- that you must NOT cook lutefisk in aluminum vessels as it will darken the kettle.
- there is a town in Minnesota named Madison, after Madison, Wisconsin, that is called the Lutefisk capital of the world?
- that thanks to the freezing facilities of today it would be possible to eat lutefisk all the year round?

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- that you can make your own lutefisk?
- that lutfisk on the Christmas Eve table is a remnant from the Catholic days, when all meat was strictly forbidden during fasting?
- that Olsen Fish Company in Minneapolis have a Lutefisk Hotline in case you need help and directions on how to cook the fish: 1-800-882-0212

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From Wikipedia
"Lutefisk is a traditional dish of the Nordic countries made from stockfish (air-dried whitefish) and soda lye (lut). "

"Lutefisk is made from air-dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily).

The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11-12, and is therefore caustic.

To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked."

1. O Lutefisk, O Lutefisk, how fragrant your aroma,
O Lutefisk, O Lutefisk, you put me in a coma.
You smell so strong, you look like glue,
You taste just like an overshoe,
But lutefisk, come Saturday,
I tink I eat you anyway

2. O Lutefisk, O lutefisk, I put you in the dooway.
I wanted you to ripen up just like they do in Norway.
A dog came by and sprinkled you.
I hit him with my overshoe.
O lutefisk, now I suppose
I'll eat you while I hold my nose.

3. O Lutefisk, O lutefisk, how well I do remember.
On Christmas Eve how we'd receive our big treat of December.
It wasn't turkey or fried ham.
It wasn't even pickled Spam.
My mother knew there was no risk
In serving buttered lutefisk.

4. O Lutefisk, O lutefisk, now everyone discovers
That lutefisk and lefse make Norwegians better lovers.
Now all the world can have a ball.
You're better than that Geritol.
O lutefisk, with brennevin [Norwegian brandy]
You make me feel like Errol Flynn.

5. O Lutefisk, O lutefisk, you have a special flavor.
O Lutefisk, O lutefisk, all good Norwegians savor.
That slimy slab we know so well
Identified by ghastly smell.
O Lutefisk, O lutefisk,
Our loyalty won't waver.

6. O lutefisk, O lutefisk, when my poor heart stops beating
The pearly gates will open wide, I'll see the angels eating
From steaming platters of the stuff, and there will always be enough
O piece of cod that I adore, O lutefisk forevermore!

Red Stangeland, Sioux Falls, SD 1-5
and Robert L. Lee, Crystal, MN 6

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Do not cook in aluminum vessels as it will darken the kettle.

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Cooking Lutefisk Using Water
Use three level tablespoons salt to each quart water. 

Bring water to boil, add salt and return to boil. 

Add fish which has been sliced into oversized serving pieces - to allow for shrinkage - and again return to boil, then remove from the heat.

Skim, and let fish steep for 5 to 10 minutes depending on thickness. Serve at once.

Cook Lutefisk Without adding water: Put the serving pieces of lutefisk in a kettle, season each pound (450 g) of fish with 1/2 tablespoon of salt and place over low heat. This allows the water to be "drawn" out. Bring to a boil and remove from heat. Let steep 5 to 10 minutes. Serve at once.

Baking Lutefisk in foil: Heat oven to 400 degrees F (205 degrees C). Skin side down, arrange lutefisk on a sheet of double aluminum foil and season with salt. Wrap foil tightly about fish and place on rack in a large ovenproof pan or roasting tin and bake 20 minutes. Cut corner from foil and drain out excess water. Serve at once.

Lutefisk In the microwave oven: 

Place the fish, skin side down, in a covered dish suitable for microwave cooking. Sprinkle with salt, and cover. For best results, cook 1 kg at a time.
Cook 1 kg fish for 6 minutes at 600 watts. Check to see whether the fish is cooked. Thick pieces may require another 2 minutes, perhaps more. Let the fish stand for 5 minutes before serving.

If you want firm lutefisk, sprinkle salt over it and let stand in a cool place for a couple of hours. Pour off the water that accumulates and then rinse the lutefisk in cold water. Then cook or bake as desired.

Lutefisk must be served hot on piping hot plates. 

Things to remember:

Do not cook in aluminum vessels as it will darken the kettle.

Lutefisk must be served hot on hot plates. 

Baconfat

Cut the bacon in dices and fry on low heat so the fat smelts and the dices get
crispy.

Green peas stew CREAMED PEAS

2 cups (5 dl) dried peas

1 quart (liter) water

3 T. butter

3 T. flour

2 tsp. salt or more

1 tsp. sugar

Rinse the peas well. Place in water to soak overnight in a cool place. Throw the water out and add fresh water so it just cover the peas.Let them simmer in the water approximately 1 1/2 to 2 hours. Mix the flour with the butter and add to the peas and let simmer about 10 minutes longer. Add salt and sugar to taste.

• More Lutefisk Recipes
  

  From Sons of Norway
  
  From ABC Matoppskrifter

  
  

  And How to make your own Lutefisk from Stockfish
  
  The Norway Post

  
  

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Start with 1 codfish and 1 slightly used dragon ship.
Carefully remove one strake from the dragon ship.
Filet the cod and salt it. Place the cod on the strake.
Fill a pot with a solution of water and lye. Place the strake and the cod in the pot overnight.
Drain the cod and the strake. Throw away the cod and eat the strake.

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If you ask 'the lutefisk chef' what he or she is going to put on the table in addition to the Lutefisk you will receive lots of different answers.

Most common: melted butter, lefse, crisp bacon, stewed peas, water and aquavit. Did I mention the Lefse?

Chutney, melted butter, mustard, melted brown cheese, mustard sauce, beets, white sauce, rutbages, mashed potatoes,cream sauce,cole slaw,lingonberries,vegetables,oyster stew, snow pudding, trollkrem, fresh green beans,fruit soup, ableskiver,rhubarb pie, drawn butter, rice pudding, aquavit,beer,water.

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