Lutefisk ( Norwegian. Lutefisk , Swedish. Lutfisk , Fin. Lipeäkala , literally fish in alkali ) - a traditional Scandinavian fish dish, popular in Norway , Sweden and some parts of Finland . Originally prepared from cod , dried shrimp (pike) or pollock are more popular in Sweden, while cod is still popular in Norway [1] .
| Lutefisk | |
|---|---|
| Norwegian Lutefisk , Swede. Lutfisk fin. Lipeäkala | |
 | |
| Included in national cuisines | |
| Norwegian cuisine , Swedish cuisine | |
| Place of origin | Norway , Sweden |
| Components | |
| The main |
|
To prepare the dried fish, it is soaked in an alkaline solution of caustic soda (that is, sodium hydroxide; previously, birch ash , which also has alkaline properties due to the content of potash ) was used instead for three days, after which it is soaked for several days in water [1] .
Due to the chemical reaction of fish proteins with alkali, the fish acquires a delicate jelly-like consistency and a specific pungent odor. In the future, the lutefisk is subject to heat treatment (fried in a pan, baked in the oven , cooked or currently cooked in the microwave ).
The dish is served with mashed peas, bacon, boiled potatoes or brunet . Mustard, white mustard sauce and goat cheese are seasoned. Of alcoholic beverages, Norwegian vodka aquavit (akevit) and beer are preferred to lutefisk. [1] Lutefisk is a traditional winter, Christmas delicacy, and now quite popular among the people of Scandinavia, despite its unusual taste (for example, more than 2600 tons of this dish were eaten in Norway alone during 2001). [2]
Although the alkaline processing of proteins produces the toxic amino acid lysinoalanine , studies show that lutefisk contains it in small quantities. [3]
History
The first mention of lutefisk dates back to 1555 , when the Swedish scientist and diplomat Olaf Magnus in his works described in detail the process of production of a dish. The legend connects the origin of exotic food with a Viking ship (or with a fish depot), which was struck by lightning and burned it, and the fish that was on the ship mixed with ash. After some time, the Vikings decided to try the fish, having previously soaked it in water, and were surprised by the taste of the resulting dish. [one]
Jokes about Lutefisk
Lovers of lutefisk became the heroes of numerous jokes from skeptics who compare it with anything from rat poison to weapons of mass destruction . American culinary critic Jeffrey Steingarten , author of The Man Who Eaten Everything, spoke of lutefisk like this:
“Lutefisk is not food, but a weapon of mass destruction. This is an example of food, the taste of which does not look like anything, but at the same time causes such strong emotions that it literally sends a person to a knockout. [one]
See also
- Centenary egg
- Surstroming
Notes
- ↑ 1 2 3 4 5 Sergey Dzhanyan. Culinary knockout. Cod in alkali // svobodanews.ru (Retrieved September 2, 2009)
- ↑ O. Zakharova . Norwegian love (inaccessible link) // Gastronom, # 9 (56), 2006 (Retrieved September 2, 2009)
- ↑ Jerry K. Babbitt, Ruth Miller. Effect of Heat and Alkali on Lysinoalanine Formation in Fish Muscle (Eng.) // Journal of Food Science : journal. - 1983 .-- January ( vol. 48 ). - P. 296-297 .
Links
- Ode to Lutefisk // hymnsandcarolsofchristmas.com (Retrieved September 2, 2009 )
- Helen Myhre, Mona Vold. Farm Recipes and Food Secrets from the Norske Nook. ISBN 978-0-299-17234-3