Lutefisk, love it or hate it

Have you heard of lutefisk? I am sure if you are Norwegian or have Nordic heritage you will know what it is.

To put it succinctly lutefisk is dried fish that has been preserved in lye. It's not really the lutefisk itself that is important, but the culture and traditions around lutefisk that are so beloved of Norwegians the world over.

What is lutefisk?

Lutefisk is documented as far back as the 1500s. No-one really knows when people started to preserve the fish but legend has it that a cabin used to dried fish caught fire. It was made of birch and so quickly became engulfed in flames. Water was thrown on it to put the fire out and the birch ash turned to lye. The fish was left like that for a bit, presumably because no-one wanted to try it, but eventually it was discovered that it was lovely to eat especially for "babyer og tannlause gubber" (babies and toothless old men).

These days the preparation of lutefisk is done deliberately with the best quality fish. It is usually made from cod, ling or pollack that has been dried, rather like the fish used in bacalao. The dried fish is soaked for 5 or 6 days and the water is changed daily. After that the fish is left to soak in water with lye added for a further 2 days. This treatment causes the fish to swell and protein content to reduce by about 50%. This process gives the lutefisk is characteristic texture and consistency. Unfortunately, at this point the fish is full of lye and is poisonous to eat so it has to be soaked in clean water for a further 10 before being ready to be cooked.

How is lutefisk eaten?

Lutefisk is usually eaten very simply, baked in the oven or poached and served with boiled potatoes with boiled potatoes and pea puree. It is often drizzled with melted bacon fat or syrup and sprinkled with crispy fried bacon pieces. Once it is cooked the lutefisk has an unusual texture rather like jelly with a slightly alkaline taste that is not unpleasant. It's fishy but not too fishy and has a mild flavour. It's often the alkaline tastes that is most surprising to people and the thing that puts a lot of people off.

Fun fact: it's always a good idea to clean up straight after eating lutefisk because the dried lutefisk sets like glue on the plates!

When is lutefisk eaten?

Lutefisk is a very traditional Christmas food in Norway. But Norway is not the only place it is eaten. It is very popular in parts of the USA where there are larger populations of people with Nordic heritage. The lutefisk season starts at the beginning of October so there is plenty of time to get your lutefisk fix before the Christmas season!

Christmas Eve dinner in Norway is very much a fixed event with families who have eaten the same thing for the last 3 generations, eating the same meal once again. Pork eating families always eat, and lutefisk eating families are the same. Christmas dinner is usually either pork, lutefisk or pinnekjøtt (a type of dried, steamed lamb).

Where is lutefisk eaten?

Although lutefisk is most famous in Norway, it is eaten in other Nordic countries. Sweden and Finland both have a strong tradition of eating lutefisk. Only about 5% of Norwegians eat lutefisk. By far the greatest consumption is by families of Norwegians immigrants living in the USA where it is considered a very typically Norwegian dish and something that many like to enjoy (maybe I should use the word "enjoy" a little more loosely!). Of course, it all has to be imported which is not cheap so lutefisk tends to be reserved for special occasions in the US.

It's this connection for people to their Nordic heritage that makes lutefisk such an important part of Nordic culture.

Does your family eat lutefisk? Is it something you would try?

For a great way to cook and serve lutefisk, have a look at Gladkokken, where he shares some simple ways to serve lutefisk.

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