The Great Lutefisk Misconception

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.

Garrison Keillor, Lake Wobegon Days

 

 

Seeing how it’s nearly Christmas and I’ve done a fair share of writing about (and eating of) all of the sweet, buttery, and candied holiday treats of Norway, I thought it might be a good change of pace to stick my knife, fork, and pen into the traditional Christmas dinner(s) of this fine nation.

Should I talk a little about lutefisk? Should I?

-Lutefisk is made from dried whitefish, normally cod, which is prepared with lye (which you may be familiar with if you've ever made your own soap) in a sequence of specific treatments normally not reserved for the preparation of food served to humans.

-The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily), then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, causing its protein content to decrease by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12 and is therefore caustic (read=inedible). 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. Hurrah!

 

-When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove (I've learned this the hard way working at a restaurant in town that served lutefisk all December looooong). Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead.

There appears to be a rather common and unfortunate misconception that all Norwegians eat lutefisk on Christmas. At least there is in Minnesota, where Norwegian-Americans are almost more proud of their Norwegian heritage than the Norwegians in Norway. The proud, handknit sweater clad, lefse-baking Norwegian-Americans likes to joke about lutefisk. They joke that not even the dog would eat it. They joke that it can be used as rat poison. They joke that it’s really just fish-flavored jello. Granted, I guess there's some truth to these accusations. 

But the truth of the matter is, more Norwegians eat turkey (turkey!) on Christmas eve than lutefisk. Which is not to say that most of them completely  bi-pass the lye soaked dried and salted cod completely, but they do make sure to eat other (more tasty?) things on their biggest holiday of the year. If only my native people, the people of Minnesota, knew that there are much tastier and equally traditional options out there that could just as easily maintain their patriotism to King Harald and their Viking ancestors.

 

Svinneribbe- pork rib roast with crackling...yum!

 

Oh, but you didn’t even know there were other options out there for Norwegians to eat on Christmas, did you? You didn’t know about svinneribbe, a super juicy pork rib roast with a crown of crispy, gold crackling that over half of all Norwegians eat on Christmas eve.  Or pinnekjøtt, the dried, salted, then steamed (traditionally over  layers of birch twigs) ribs of mutton, most common here, on the west coast, that my husband would surly order as his last meal ever  (that is, if such a solemn affair were to ever occur).

 

 

Pinnekjøtt- dried, salted, then steamed ribs of mutton

 

And then there are the minced pork cakes, medisterkaker and a wide variety of julepølser, Christmas sausage, which many families have their own recipes for incorporating in venison, lamb, pork, moose, and even reindeer meat. All of these foods, along with saurkraut, red cabbage, rutabaga  mash, fingering potatoes, AND the All-American turkey are more commonly seen on the Norwegian Christmas table than lutefisk. It’s a true fact. One that I hope, doesn’t ruin your image of simple-minded Norwegians hovering around a bowl of lutefisk, each with their own spoon and a giddy grin.

 

 

Of course, there is one stereotypical addition to the Norwegians holiday table that does continue to be served all over the nation on Christmas eve. Akevitt (Aquavit).  But more on the Scandinavian “water of life” later...

Special note: I take no credit for the photos in this post. 

Comments

[Nicole]

I should have know not to visit a post titled "Lutefisk" while eating my lunch. What a photo!

[Rachel]

Funny how SOMEONE keeps defending lutefisk even though I'm pretty sure he doesn't like it!

[Caterina B]

Hmmm...Yes I remember eating the dreaded "lutefisk" when I was growing up. The quote from Garrison Keillor made me laugh right out loud. I still remember the "fragrance" of cooking lutefisk. My brothers called it "dirty socks" smell and refused to eat it. I have no wish to offend anyone with lutefisk comments. Maybe it tastes delicious prepared by a "real" Norwegian? I always liked the boiled potatoes with lots of butter, at the very least. And...I know that dried codfish is now and always has been shipped all over the world for consumption. It's eaten in South America, too, and called "bacalao." Well, "Merry Christmas anyway, Siri!

[Josh]

Its funny to think that lutefisk is perhaps far more Minnesotan, than Norwegian.
Merry Christmas.

[lisakjellerød]

Lutefisk!!! Arghhhhhhhhh!!!! Noooooooo!!!!!

Merry Christmas!

[Gro M.]

Lutefisk is the best I know!

[coffee makers]

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[swing sets]

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