Lutefisk


Good Morning Gloucester FOB Al Bezanson wrote a very funny response to my post of several days ago, Mystery of the Disappearing Soap, which if you don’t read the GMG comment thread, you would have missed.  Al’s response, “It is undoubtedly a Norway rat (Rattus norvegicus). Only creatures with ethnic roots from that region take pleasure in dining on soap. I know this because I have visited that country and had the experience of eating lutefisk. Be warned — we are approaching the season when you may be offered this delicacy.”

Never having had the occasion to try lutefisk, I wanted to know more about it but, after reading only the wiki article, needless to say I don’t think I ever will.

From wiki “Lutefisk is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and lye (lut). It is gelatinous in texture, and has an extremely strong, pungent odor. Its name literally means “lye fish.”

The process is described further:

“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 swells during this soaking, and its protein content decreases by more than 50 percent producing a 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.”

I can’t resist including several of Garrison Keillor’s hysterical comments on lutefisk, also found in the same wiki article:

“Every Advent we entered the purgatory of lutefisk, a repulsive gelatinous fishlike dish that tasted of soap and gave off an odor that would gag a goat. We did this in honor of Norwegian ancestors, much as if survivors of a famine might celebrate their deliverance by feasting on elm bark. I always felt the cold creeps as Advent approached, knowing that this dread delicacy would be put before me and I’d be told, “Just have a little.” Eating a little was like vomiting a little, just as bad as a lot.”

and

“Lutefisk is cod that has been dried in a lye solution. It looks like the desiccated cadavers of squirrels run over by trucks, but after it is soaked and reconstituted and the lye is washed out and it’s cooked, it looks more fish-related, though with lutefisk, the window of success is small. It can be tasty, but the statistics aren’t on your side. It is the hereditary delicacy of Swedes and Norwegians who serve it around the holidays, in memory of their ancestors, who ate it because they were poor. Most lutefisk is not edible by normal people. It is reminiscent of the afterbirth of a dog or the world’s largest chunk of phlegm.

This morning Al posted a more detailed account of his experience with lutefisk.

“As sleuth David Simmons pointed out those tooth marks suggest mouse, but until this case is concluded I would at least maintain Rattus norvegicus as a critter of interest. Perhaps I was a bit hasty in assigning the blame. Who knows, r n may have actually decided to immigrate to the New World to escape Viking cuisine.

In connection with this I will relate how I came to know about lutefisk. It was 1966, at the Grand Hotel in Tromso, and following the customary social hour, or two, I sat down to dine with a local fellow. I had been poking about the country for several weeks on fishery matters and fancied myself to be quite knowledgeable about seafood. He took the cue and ordered up a lutefisk dinner for me. I’ll say that Garrison Keillor was spot on with his descriptions of this delicacy. While I waited for my substitute entrée Lars told of the recipes used by backyard lutefisk makers. Old bathtubs were in demand for the process and I thought he said soaking times were measured in months, not days. This is all vivid in my memory – perhaps in the same part of my brain that stores details of where I happened to be at the time of catastrophic events.

And Fred – thanks for your invitation – Phyllis and I will be paying you a visit.”

My note: The Norway rat (Rattus norvegicus), also known as the brown rat, is native to northern China. The species found its way to Eastern Europe by the early eighteenth century. By the year 1800, they occurred in every European country. First sightings of    R. norvegicus in the New World occur in the 1770’s as ship stowaways. Today, Norway rats can be found on every continent except Antarctica.

Images courtesy google image search

5 comments

  • Fascinating Kim Thanks for sharing

    Like

    • Now I’m hoping someone will bring Lutefisk to the GMG Holiday Party on Saturday, December 8th, at 6 pm. That would be fun. There are two funny names for Scandinavians: Square Head, and Herring Choker. Sounds like me, I guess.

      Like

      • That would be fun and funny Fred–I hope it doesn’t stink up your gallery. I read too somewhere that you must wash the serving dishes immediately; it is a big mistake to allow it to harden overnight as it has superglue-like powers, and is especially caustic to sterling.

        Like

        • My grandmother, Astrid, served us Lutefisk at her apartment in Brooklyn Heights at Christmas. Being kids, my sister (Painter Barb) and I thought fish jelly was too weird to eat. Oh, the grownups liked it, but they were drinking wine. As we all age, things we hated when youngsters can taste great.

          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 anyvay

          2. O Lutefisk, O lutefisk, I put you in the doorvay.
          I wanted you to ripen up just like they do in Norvay.
          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.

          To read the whole thing: http://www.hymnsandcarolsofchristmas.com/Hymns_and_Carols/o_lutefisk_o_lutefisk.htm

          Guaranteed, we’ll have some Norvegian Lutefish here at the GMG Holiday Party.

          Like

    • Thank you Pat, I thought so too–but Why carry on this tradition!

      Like

Leaving a comment rewards the author of this post- add to the discussion here-

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s