Lutefisk is a Scandinavian dish which is made from dried stockfish, also called whitefish. Most commonly, the fish of choice is cod, although other white fleshed fish can be used as well. The fish is rehydrated before being soaked in lye and then soaked in fresh water. Finally, lutefisk is cooked and served with an assortment of side dishes. This particular fish delicacy is a topic of intense discussion and debate in some parts of the world; it has a unique texture and scent which can be quite intense for first-timers.
Making lutefisk is a complex process. The cook starts with a good quality dried fish, typically not salted. The fish is soaked in several changes of fresh cold water for around a week. Next, the fish is soaked in caustic soda for around two days; at the end of the lye soaking process, the fish will be puffed up and very fragile. Several fresh changes of cold water over a course of two to three days are used to leach the lye out, and then the fish is carefully steamed or broiled.
While lutefisk tends to be associated specifically with Norway, it is also eaten in Sweden and Finland. The dish is immensely popular in some regions of the Midwestern United States, thanks to the large population of Scandinavian descent, and it is often served at Scandinavian heritage festivals in these regions. In Scandinavia itself, lutefisk is eaten in the winter, typically between November and December as a holiday dish.
Writings from the medieval era suggest that lutefisk has been consumed since at least the 1300s, and possibly earlier. The concept of soaking dried cod and other whitefish in water and then cooking them is not unique, but the addition of lye certainly is. The lye depletes the protein in the fish, creating a very distinctive jelly-like texture. When lutefisk is perfectly cooked, it is partially transparent, and it can have a very pungent odor. It is traditionally served with a side of boiled potatoes, and sometimes mashed peas and other vegetables are used as well.
The fish itself has a very mild flavor, causing many people to serve it with mustard, pepper, bitter greens, and other ingredients to make the lutefisk more zesty. Another common accompaniment to lutefisk is a creamy bechamel sauce or a rich bacon gravy. Visitors to Scandinavia can often find lutefisk during the winter months; some people have actually complained of lutefisk trauma, due to hosts who are eager to share the unique dish with their guests.
Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.