Lutefisk is made from air-dried or salted/dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content. The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases 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. 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.
Cooking
Lutefisk does not need any additional water for the cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam cook under a very low heat for 20–25 minutes. It is also possible to do this in an oven. There, the fish is put in an oven proof dish, covered with aluminum foil, and baked at 225 °C (435 °F) for 40–50 minutes.
Eating
In the Nordic Countries, the “season” for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest and Northwest. From October to February, there are numerous lutefisk feeds in cities and towns around Puget Sound.
Red Wine
It is a little bit difficult with red wine, but perhaps a Ripasso would do nicely. The best wine is fruity with some tannins.
Giacomo Montresor Valpolicella Classico Rip. Capitel della Crosara 2006 NKr.: 145.-.
Source: Wiki
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Jenelle
December 10th, 2008 at 22:09
Wow! I am so glad I ran across your site today while doing my entrecard dropping:) very interesting recipes and I REALLY enjoyed seeing the construction of your magnificent gingerbread fortress! Thanks so much for sharing
Happy holidays~
Morten Pedersen
December 10th, 2008 at 22:16
Thanks for the comment. I would like to visit your blog and take a look, but you didn’t leave an address for it.
Jenelle
December 11th, 2008 at 01:38
Hi Morten:) Sure- I have a couple
http://glassmuse.blogspot.com/
http://livingbotanical.blogspot.com/
Thank you for mentioning it, I was in a hurry to tell you how cool your blog is lol!
DCRose
December 14th, 2008 at 02:26
I am 50% german decent and I think I remember my Grandmother making something like this. I know she always had a bottle of wine on the table with every meal though. And then a large glass of beer afterwards.
I really like your blog. Would you like to exchange links?
DCRose
DCRoses last blog post..Cream Puff Pyramid
darlene
December 14th, 2008 at 13:12
looks yummy!!
darlenes last blog post..What’s Cooking Wednesday
DCRose
December 15th, 2008 at 01:21
I just wanted thank you for exchanging links and for being my top dropper this month.
Merry Chirstimas! DCRose
DCRoses last blog post..On the lighter side of cakes!
Carol
December 15th, 2008 at 02:20
I love seeing the traditional recipes too, and as I live not too far from Poulsbo, Washington where they serve lutefisk several times during the year, it is fun to see this post. Besides, my G-Grandparents were all from Sweden and I just love your blog.
Carols last blog post..You Have Mail From Santa Claus House
Deb
December 27th, 2008 at 18:19
I remember lutifisk well from my years living in North Dakota and Minnesota, which have large scandinavian populations. I am not a fan of any seafoods myself so I did not try any but I remember it fondly as part of the culture of the area, along with lefsa bread.
Debs last blog post..Scenes from the Winnie the Pooh Garden
Morten Pedersen
December 27th, 2008 at 19:54
Deb: thanks for the comment, I am not a fan of lutefisk myself, but seafood I do love.
Kim Da Cook
July 28th, 2009 at 11:45
I have been here before and posted but I have been unable to see my comments and was wondering why I have been moderated, as my others had not been moderated.
Morten Pedersen
July 28th, 2009 at 11:53
It is hard to tell you know, but maybe this post can bring some light to it:
http://blog.winesworld.com/index.php/spam-fighting/1418/
And if you are wondering or just have a question, just ask me morten@winesworld.net