Why do they soak lutefisk in lye?
The lye breaks down the protein in the fish into amino acids that are easily absorbed by the small intestine. Usually ingested proteins need to be broken into amino acid molecules in the stomach. It’s because of this protein breakup that lutefisk acquires its characteristic gelatinous, jelly-like texture.
How is lutefisk made?
Lutefisk (pronounced LEWD-uh-fisk) is dried cod that has been soaked in a lye solution for several days to rehydrate it. It is rinsed with cold water to remove the lye, then boiled or baked, and then served with butter, salt, and pepper. The finished lutefisk usually is the consistency of Jello.
How can I make my lutefisk taste better?
Pieces of lutefisk, ready to be dropped into boiling water. Boiled lutefisk is the traditional way to eat the fish. Seasoned lutefisk before being baked in the oven. Cindy Webster of Deephaven prepares experiments to make lutefisk taste a little better by coating it in beer batter and deep frying it.
Do Norwegians really eat lutefisk?
Lutefisk, or lutfisk in Swedish, is a traditional dish in Norway, Sweden, and parts of Finland. But today, Scandinavians rarely eat lutefisk. Lutefisk starts as cod, traditionally caught in the cold waters off Norway.
Does lutefisk taste good?
The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices.
What lutefisk smells like?
Lutefisk has a distinct smell Most people describe it as a very pungent, fishy smell that can’t be easily forgotten. Simply put, lutefisk smells strongly of fish, with notes of sourness and ammonia. The smell does tend to recede after the lutefisk has been cooked, though some don’t make it that far.
How does lutefisk fish taste?
While generally speaking, people say lutefisk tastes mildly fishy, with a soapy aftertaste and a hint of ammonia on the palate, though there seems to be a lot of variation of its description based on whether people are fans of the stuff or not.
Is lutefisk fermented?
Rakfisk may remind some diners of the equally pungent Scandinavian specialty known as lutefisk. Both are odorous fermented fish that are most popular around Christmastime. A few key differences: Lutefisk is dried whitefish that gets rehydrated in water and lye.
What do you drink with lutefisk?
Put a plate of lutefisk in front of them along with a wide variety of wines (Cava, Gruner Veltliner, Chardonnay, Cru Beaujolais, and more … even sake’) and ask them to pick the perfect pairing.
Does anyone actually like lutefisk?
And while it originated in Scandinavia (particularly Sweden and Norway) it’s fallen out of favor there and is not considered especially popular in the “old country.” However, Scandinavian Americans eat it regularly, and more is eaten in the United States than in all of Scandinavia combined.
Is lutefisk safe to eat?
Lutefisk, Norway By this point it has a caustic pH value of 11 or 12 and is therefore inedible and highly toxic. Adventurous foodies needn’t despair though – a few more days of treatment and water soaking renders the fish safe for human consumption – assuming it’s undertaken correctly that is.