Norway
Photo: Jonathunder, CC BY-SA 3.0, croppedLutefisk
/ˈlʉːtəˌfɪsk/LOO-teh-fisk
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- Taste
- Savory
- Made with
- Fish
History
Lutefisk is dried cod, or sometimes ling, soaked for days in water, then in a lye solution, and then in clean water again. The lye turns the stiff fish into a soft, almost jelly-like texture. Dried fish was an old trade in Norway, and the method of soaking it in lye is recorded from the 16th century, though people disagree on how it started. It is a Christmas-season dish in Norway and Sweden, served with boiled potatoes, mushy peas, bacon and melted butter, or with white sauce in Sweden. Norwegian immigrants brought it to the American Midwest, where churches still hold lutefisk dinners.
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