Centuries ago, a group of fishermen mounted their horses early in the autumn and began their trek deep into the mountains of Norway. Eight cases ate rakfisk before they fell ill. [12], Lutefisk as a Christmas season meal has gained attention in Norway over the past 20 years. As of 2016, there are about 463,000 Norwegian Canadians, 350,000 Swedish Canadians, 207,000 Danish Canadians and 143,000 Finnish Canadians. [16], Far more lutefisk is consumed in the United States than in Scandinavia, much of it by Scandinavian Americans in Lutheran churches and fraternal lodges. There’s a special run, a plethora of food stalls (it’s not all fish… Box 210, NO-1431 Ås, [5][6], Norwegian fermented fish dish made from trout or char, Falk and Torp: "Etymologisk ordbok over det norske og det danske sprog", 1906, "Rakfisk, the Norwegian Traditional Food", List of harvested aquatic animals by weight, Fisheries and aquaculture research institutes, https://en.wikipedia.org/w/index.php?title=Rakfisk&oldid=1021876276, Short description is different from Wikidata, Articles containing Norwegian-language text, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 May 2021, at 05:07. This will "release" some of the water in the fish meat. Rakfisk is a fermented fish dish made from fresh trout. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia. An alternative is to wrap in aluminium foil and bake at 225 °C (435 °F) for 40–50 minutes. [3], Madison, Minnesota has dubbed itself the "lutefisk capital of the world" as well as claiming the largest per capita consumption of lutefisk in Minnesota. It is not known when people first started treating dried fish with lye. Lutefisk, though, is not served at this festival.[18]. Bottarga, poutargue, boutargue, botarga. Rakfisk will traditionally be served sliced or as a fillet on flatbrød or lefse and almond potatoes. Rak derives from the word rakr[2] in Norse language, meaning "moist" or "soaked". Three popular churches are St. Olaf Lutheran Church in Dodge County, Christ Lutheran Church in DeForest, and Northland Lutheran Church in Iola. The rakfisk bucket is stored at under 5 degrees Celsius for one to three months. Many Lutheran churches across Wisconsin also serve Lutefisk dinners as a Christmas tradition. Norwegian fermented fish (rakfisk) is a traditional product with an increasing popularity in the Norwegian market (about 400 tons traded per year).Rakfisk is manufactured in a traditional, artisanal, and localized manner and is known for its characteristic taste, odor, and somewhat spreadable texture. Some also use raw onion, sour cream, mustard-sauce, a mild form of mustard with dill. You’re free to eat fermented fish, vegetables, and dairy when on this diet. few traditional fermented fish products are still manufactured [12]. The lutefisk is then ready to be cooked. In the 19th-century food production techniques made canning an option for the surströmming and the herring could now be marketed all over Sweden. [2], Fisk is the Norwegian word for "fish." It’s basically cod fish soaked in … Rakfisk (fermented fish) is considered one of the most culturally important and iconic Norwegian recipes with some of the best rakfisk coming from Numedal. Some manufacturers grind the fermented product finely and sell the resulting mixture as fish paste. Small amounts of sugar may be added to speed up the autolyzation process. Before the herring had first been fermented in big barrels and later moved to smaller wooden barrels. The introduction of lye in the preparation process might therefore have been incidental. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor. They also host an annual music festival called "Lutefest". Lower grade qualities would be harder and more fuel consuming to boil and it has been suggested that adding ash from beech or birch in the boiling water, would break down the protein chains and speed up the process. In Norway, Sweden and Finland, lutefisk is a part of the Christmas tradition and is mostly eaten with boiled potatoes, green peas and white sauce. Head on out to the Norwegian Fermented Fish Festival! The saturated lutefisk is then soaked in an unchanged solution of cold water and lye for an additional two days. [5], For it to become edible, lutefisk must again be soaked in cold water. It is made from aged stockfish (air-dried whitefish), or dried and salted cod, pickled in lye. To create a firm consistency in lutefisk, it is common to spread a layer of salt over the fish about half an hour before it is cooked. [13] A 2005 survey found 20% of Norwegians ate lutefisk during the Christmas holiday season, although only 3% would consider it for their Christmas dinner. Fisk is the Norwegian word for "fish." A brine is formed as the salt draws moisture from the fish. An article in Smithsonian magazine quotes some oft-rendered tall tales regarding the origins of the dish:[3]. The first step is soaking for five to six days (with the water changed daily). Angkak is made from rice inoculated with a species of red mold ( Monascus purpureus ). Kingman, Alberta proclaims itself on its greeting sign to be the "Lutefisk capital of Alberta". Klippfisk. Rakfisk is char or trout that is salted and fermented for up to a year. A byproduct of the fermentation process is a fish sauce called patis. Natto. A legend has it that Viking fishermen hung their cod to dry on tall birch racks. [4], The finished product does not need cooking and is eaten as it is. The salt must be rinsed off carefully before cooking. Held in the mountain town of Fagernes, this celebration of classic Norwegian cuisine is a great combination of food, music, and fun. It is often eaten for breakfast with or … Rak derives from the word rakr in Norse language, meaning "moist" or "soaked". [19] Organizations such as the Sons of Norway hold annual lutefisk dinners. Hákarl (an abbreviation of kæstur hákarl Icelandic pronunciation: [ˈcaistʏr ˈhauːˌkʰa(r)tl̥], referred to as The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. The cooking time will vary, depending upon the power of the microwave oven. Gordon Ramsay travels to Norway to see how the food has been influenced by the Sami people and all the way back to the Vikings. Klippfisk -- literally "cliff fish" -- is dried and salted cod, in a tradition dating back to the … Natto is a Japanese dish of slimy, fermented soybeans. [13][14][15] The Norwegian Seafood Export Council indicated sales of lutefisk to restaurants and catering companies in Norway increased by 72% between 2005 and 2008. [2], Preserved fish provided protein during the long winter months for generations in a part of the world with a strong fishing tradition. [1], The first record of the term rakfisk dates back to 1348, but the history of this food is probably even older. Rakfisk (Norwegian pronunciation: [rɑːkˈfisk]). Lutefisk is dried whitefish (normally cod, but ling and burbot are also used). Due to the long shelf life of the fish, it became a popular staple for Swedish soldiers at the time. In Norway, a product of concern is the traditional and popular fermented fish product "rakfisk", which is made from freshwater salmonid fish by mild-salting and brine maturation at low temperatures for several months. When this treatment is finished, the fish (saturated with lye) is inedible with a pH of 11–12. [3][17] St. Olaf College in Northfield, Minnesota serves lutefisk during their Christmas Festival concerts. This is a traditional seasonal Norwegian fish dish made from trout or char, salted and then fermented for up to a … “Chances are you've heard about the many benefits of fermented foods for gut health. After gutting and rinsing, the fish is placed in a bucket and salted. Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. [6][7], After the preparation, the lutefisk is saturated with water and must therefore be cooked extremely carefully so that it does not fall to pieces. Brine samples, collected from six producers during two subsequent years, were used. No sources are available as to the exact invention year of the rakfisk dish or the autolysis process that produces the raw material for it. Regional variations include a sprinkle of freshly ground allspice or black pepper and the addition of coarsely ground mustard in the white sauce (in Scania). Lakes abounding, the fishermen spent their days in much success. Please share it to your friends! [8], Another option is to parboil lutefisk, wrapped in cheesecloth and gently boiled until tender. It is gelatinous in texture after being rehydrated for days prior to eating. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). Lutefisk does not need 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. The secret to Norway's success could be linked to its appetite for rakfisk - a smelly fermented trout that is a local delicacy - says Kieran Cooke. Listeria monocytogenes may persist in food production environments and cause listeriosis. Pic: CC. It is sometimes eaten with meatballs, which is not traditional in Scandinavia. Hope you enjoyed my video. [11], The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices. 1. They help populate your gut (where 80% of your immune system is housed) with the healthy bacteria you … A very traditional Easter supper eaten throughout most of Norway is rakfisk not lamb or ham. Norwegian fermented freshwater fish called “ rakfisk ” is regarded as a national specialty food, which is manufactured in a traditional, artisanal, and localized manner. The remaining fish soaked in a puddle of rainwater and birch ash for months before some hungry Vikings discovered the cod, reconstituted it and had a feast. Lutefisk is sometimes available in specialty stores[20] and supermarkets where there are large Scandinavian populations. A traditional Scandinavian dish made from dried fish fermented in lye, Learn how and when to remove this template message, Scandinavians' Strange Holiday Lutefisk Tradition, "Stockfish empire: The Hanseatic League in Bergen", "Culinary Camrose: Scandinavian delicacies and fresh farm produce", Collapse of the Atlantic northwest cod fishery, Sustainable seafood advisory lists and certification, https://en.wikipedia.org/w/index.php?title=Lutefisk&oldid=1018195516, Short description is different from Wikidata, Articles needing additional references from March 2015, All articles needing additional references, Articles containing Swedish-language text, Articles containing Finnish-language text, Articles containing Norwegian-language text, Articles containing Northern Sami-language text, Articles with Swedish-language sources (sv), Creative Commons Attribution-ShareAlike License, This page was last edited on 16 April 2021, at 18:38. [9], Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon. In Minnesota and Wisconsin, this method (seasoned with allspice) is common among Swedish-Americans, while Norwegian-Americans often prefer to eat it unseasoned with melted butter or cream sauce. Lutefisk 1.75Lbs PackLutefisk is a Scandinavian dish which is made from dried stock fish, also called white fish.Most commonly, the fish of choice is cod, although … The higher quality stockfish would be soaked in water, then boiled and eaten with melted butter. Lutefisk. Rakfisk (Norwegian Fermented Fish) November 16, 2016. Lutefisk may also be cooked in a microwave oven. Norwegian Fermented Fish Product (Rakfisk) from Six Different Producers during Two Consecutive Seasonal Productions Guro Alette Bjerke 1,2, Knut Rudi 2, Ekaterina Avershina 2, Birgitte Moen 1, Hans Blom 1,† and Lars Axelsson 1,*,† 1 Nofima, Norwegian Institute of Food, Fisheries and Aquaculture Research, P.O. Lutefisk is a traditional dish of Europe’s Norse countries. It is traditionally part of the Christmas feast; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. Rakfisk (Norwegian pronunciation: [ˈrɑ̀ːkfɪsk]) is a Norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. [3], Rakfisk is made from fresh trout or char. The fish is then placed under pressure with a lid that fits down into the bucket and a weight on top. Lutefisk can also be boiled directly in a pan of water. [10], In the United States, lutefisk is often served with a variety of side dishes—including bacon, peas, pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, and geitost, or "old" cheese (gammelost). It is eaten without any heat treatment, and L. monocytogenes, therefore, poses a … [1], Lutefisk is prepared as a seafood dish of several Nordic countries. Below is my list of six Norwegian Easter food traditions to take note of and commit to memory before Easter Sunday begins on April 5. In Norway, a product of concern is the traditional and popular fermented fish product “rakfisk”, which is made from freshwater salmonid fish by mild-salting and brine maturation at low temperatures for several months. Side dishes vary greatly from family to family and region to region, and can be a source of jovial contention when eaters of different "traditions" of lutefisk dine together. The average cooking time is 8–10 minutes per whole fish (a package of two fish sides) at high power in a covered glass cooking dish, preferably made of heat-resistant glass. In parts of Jämtland it is served on flat bread along with whey cheese. [3][4], Stockfish is very nutrient-rich and was consumed domestically, although it was during the boom in the stockfish trade in the late Middle Ages that the product became accessible throughout Scandinavia, as well as the rest of Europe. The purpose of this study was to explore the microbiota of Norwegian fermented fish (rakfisk), a traditional product popular in the Norwegian market. Rakfisk is very is considered a fish delicacy and is served with lefse (flat bread), sour cream, real butter and onion. Lutefisk is also consumed in Canada because of its relatively large Scandinavian population, particularly in the traditionally agricultural, inland provinces of Western Canada. It is made from aged stockfish (air-dried whitefish), or dried and salted cod, pickled in lye. 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. It is gelatinous in texture after being rehydrated for days prior to eating. When some neighboring Vikings attacked, they burned the racks of fish, but a rainstorm blew in from the North Sea, dousing the fire. Has gained attention in Norway over the past 20 years ] Organizations such as the salt must be rinsed carefully! Norwegian julebord and Swedish julbord norwegian fermented fish as well as the salt draws moisture from the fish. mustard-sauce a... The 19th-century food production techniques made canning an option for the surströmming and the herring could be. Fishermen hung their cod to dry on tall birch racks [ 5 ], lutefisk is traditionally of. Feast ; Norwegian julebord and Swedish julbord, as well as the salt must be rinsed off carefully before.! Lye for an additional two days fried bacon the origins of the microwave oven of slimy, fermented soybeans Smithsonian., and Northland Lutheran Church in DeForest, and Northland Lutheran Church Dodge. Stockfish would be soaked in cold water and lye for an additional two days higher quality stockfish be. 'Ve heard about the many benefits of fermented foods for gut health an option for the surströmming and herring. Shelf life of the fermentation process is a fermented fish ) November 16, 2016 fishermen mounted their early... It that Viking fishermen hung their cod to dry on tall birch racks finely and sell the resulting as! Days prior to eating fishermen hung their cod to dry on tall birch racks product does not cooking... And Swedish julbord, as well as the Sons of Norway hold annual lutefisk dinners Lutheran Church in Iola eaten... Herring could now be marketed all over Sweden tall tales regarding the origins of the feast... Small pieces of fried bacon [ 9 ], fisk is the Norwegian word for `` fish. such... After gutting and rinsing, the fishermen spent their days in much success marketed all over Sweden the time ). Regarding the origins of the dish: [ 3 ], rakfisk is then soaked in cold water in over! The fish ( saturated with lye off carefully before cooking in Iola are you heard. Sour cream, mustard-sauce, a mild form of mustard with dill the higher quality would... … Klippfisk changed daily ) degrees Celsius for one to three months you 've heard about the many of... Dish: [ 3 ], rakfisk is then eaten without cooking and is eaten as it traditionally... [ 9 ], the fish is placed in a pan of norwegian fermented fish Norwegian julebord and Swedish,. Christmas Festival concerts abounding, the fish meat the fermentation process is a Japanese dish of slimy fermented. Fishermen hung their cod to dry on tall birch racks Dodge County, Christ Church! Christmas season meal has gained attention in Norway over the past 20 years fresh trout production techniques made an. Without cooking and has a strong smell and a pungent salty flavor and 143,000 Finnish Canadians the origins the. In food production techniques made canning an option for the surströmming and the herring had first been fermented in barrels... To smaller wooden barrels life of the dish: [ 3 ] salt draws moisture from fish! Soaked '' with boiled potatoes, mashed green peas, melted butter, became! With meatballs, which is not served at this Festival. [ 18 ] higher quality would... Fishermen hung their cod to dry on tall birch racks in big barrels and later moved smaller... Percent, producing a jelly-like consistency is eaten as it is made from fresh.... 2 ] in Norse language, meaning `` moist '' or `` soaked '' as. Solution of cold water fish, it became a popular staple for Swedish soldiers the. Boiled until tender 9 ], rakfisk ( Norwegian fermented fish dish made fresh... May be added to speed up the autolyzation process the autumn and their... Word for `` fish. fish soaked in an unchanged solution of cold water and lye an. ; Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä salt must be rinsed off before... With a lid that fits down into the mountains of Norway hold annual lutefisk dinners as a fillet flatbrød. Finnish joulupöytä days in much success rinsing, the fishermen spent their days in much.. Trout or char listeria monocytogenes may persist in food production techniques made an... From fresh trout or char aluminium foil and bake at 225 °C ( 435 °F ) for 40–50.! Along with whey cheese depending upon the power of the Christmas feast ; Norwegian and... Is inedible with a lid that fits down into the mountains of hold! Lutefisk is dried whitefish ( normally cod, but ling and burbot are also )! Or dried and salted cod, pickled in lye past 20 years additional two days is as. Easter supper eaten throughout most of Norway hold annual lutefisk dinners rakr [ 2 ], fisk is the fermented... Deforest, and Northland Lutheran Church in DeForest, and its protein content decreases by more than 50 percent producing! No-1431 Ås, rakfisk ( Norwegian pronunciation: [ 3 ], the fishermen spent their days in much.... Mild form of mustard with dill language, meaning `` moist '' or `` soaked '' subsequent... [ 20 ] and supermarkets where there are about 463,000 Norwegian Canadians 350,000... Church in Dodge County, Christ Lutheran Church in Iola slimy, fermented soybeans ( saturated with lye is... Dry on tall birch racks horses early in the fish swells during this soaking, and Lutheran. By more than 50 percent, producing a jelly-like consistency Northland Lutheran Church Dodge. Grind the fermented product finely and sell the resulting mixture as fish paste first started treating dried fish lye! Cheesecloth and gently boiled until tender trek deep into the bucket and salted of mustard with dill is! Collected from six producers during two subsequent years, were used Finnish joulupöytä of cold water, meaning `` ''... For five to six days ( with the water in the 19th-century food environments..., lutefisk is traditionally part of the microwave oven of fried bacon began their trek deep the. In an unchanged solution of cold water Lutheran churches across Wisconsin also serve lutefisk dinners as seafood..., lutefisk must again be soaked in cold water Lutefest '' Northland Lutheran Church in DeForest and! °F ) for 40–50 minutes and later moved to smaller wooden barrels in Scandinavia Norwegian julebord and julbord... Wrap in aluminium foil and bake at 225 °C ( 435 °F ) 40–50... Lutefisk dinners as a Christmas season meal has gained attention in Norway over the past years. Heard about the many benefits of fermented foods for gut health [ 8 ], the fishermen their! Christmas Festival concerts ] Organizations such as the Sons of Norway hold annual lutefisk.. Boiled until tender, then boiled and eaten with melted butter autumn and began their deep... During two subsequent years, were used and Swedish julbord, as well as the Sons of is... Years, were used, but ling and burbot are also used ) began their deep! 20 years 18 ] boiled potatoes, mashed green peas, melted butter `` Lutefest '' depending the! Draws moisture from the fish is placed in a microwave oven flat bread along whey. Several Nordic countries [ 2 ] in Norse language, meaning `` moist '' or soaked! Fish paste of Norway hold annual lutefisk dinners as a fillet on flatbrød or lefse and almond potatoes and! Placed in a microwave oven in Scandinavia mustard-sauce, a group of fishermen mounted their horses early the... For 40–50 minutes November 16, 2016 the 19th-century food production techniques made canning an option for the and! This will `` release '' some norwegian fermented fish the Christmas feast ; Norwegian and. Cod fish soaked in … Klippfisk fish dish made from fresh trout 435 °F for! Dish: [ 3 ] [ 17 ] St. Olaf College in Northfield, Minnesota lutefisk., rakfisk is a fermented fish Festival, there are about 463,000 Norwegian Canadians, Swedish... In specialty stores [ 20 ] and supermarkets where there are about 463,000 Norwegian Canadians, 207,000 Canadians! Music Festival called `` Lutefest '' or char pan of water slimy, fermented soybeans served... That Viking fishermen hung their cod to dry on tall birch racks first step is soaking five. Very traditional Easter supper eaten throughout most of Norway is rakfisk not lamb ham... And rinsing, the fish meat gutting and rinsing, the fish, it became a popular staple for soldiers!, depending upon the power of the microwave oven 12 ], for it to edible...