Your question: What is Norwegian fish?

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).

Why is Norwegian fish so good?

A unique variety of quality seafood

The Gulf Stream – carrying warm water from the Gulf of Mexico all the way across the Atlantic Ocean – flows north along the Norwegian coast into the crisp, clean ice-cold water of the Arctic. This creates the perfect conditions for an incredibly rich marine ecosystem.

What is Norwegian dried fish called?

Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called “hjell” in Norway) on the foreshore. The drying of food is the world’s oldest known preservation method, and dried fish has a storage life of several years.

What is Norwegian fermented fish?

Rakfisk is trout sprinkled with salt and fermented in water for – depending on how smelly you like your fish – up to a year. … Rakfisk is a product of very different, poverty-stricken times in Norway when, pre-refrigeration, fish was soaked in airtight barrels of water and salt in autumn.

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What does lutefisk taste like?

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.

What does Norwegian salmon taste like?

Norwegian smoked salmon is distinguished by its peachy-pink color, leaner – since it has less fat, some attribute it less taste- and is has a more densely smoky flavor than the Scottish variety, with a more intense aroma. The texture is silky smooth, a little on the oily side, with a flavor that is subtly salty.

What is the special quality of eating fish in Norway?

They contain high-quality protein and are rich in vitamin D, vitamin B12, and the minerals iodine and selenium. Fish and other seafood are also a natural source of the marine n-3 fatty acids eicosapentaenoic acid, docosapentaenoic acid and docosahexaenoic acid.

Which fish is used for stock fish?

The most known and traded dried fish product is stockfish. Stockfish is mainly produced from cod, dried without the addition of salt; however, it can also be made from other white fish species as pollock or haddock.

What is Luke fish?

Lutefisk is whitefish — which refers to several species of finned fish such as cod, ling, or burbot — that has been air-dried and may or may not be salted. (The unsalted version is also known as “stockfish.”) It is first soaked in cold water for five or six days, with the water changed daily.

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What is a traditional Norwegian meal?

MAIN INGREDIENTS

The national dish of Norway, fårikål, is hearty mutton and cabbage stew, typically served with boiled potatoes. The list of ingredients is scarce: only mutton, cabbage, salt, pepper, and water, although some recipes call for the broth to be thickened with flour.

Is surströmming really that bad?

What does surströmming taste like? Well, the Swedes are right – it really doesn’t taste as bad as it smells. Unsurprisingly, it has a fishy flavour, but with the sharp tang of a good blue cheese. It’s certainly is an acquired taste, but most Swedes love it – and you may well come to enjoy it as well.

Does surströmming smell bad?

Surströmming (say “soor-stroh-ming”) is tinned fish from Sweden that is fermented (put in a salty brine for two months) before the tins are sealed up and sold. The process of fermenting the fish creates a strong rotten egg smell.

Does surströmming taste good?

Surströmming has a salty baseline of flavor, layered with tastes that are creamy, crunchy, sharp and herbal. It is a popular dish in Sweden because people enjoy a surströmmingsskiva or fermented herring party which gives everyone an excuse to party and enjoy something different.

Why is lutefisk soaked in lye?

Lutefisk starts as cod, traditionally caught in the cold waters off Norway. It’s then dried to the point that it attains the feel of leather and the firmness of corrugated cardboard. Water alone can’t reconstitute the fish, so it’s soaked in lye.

Is it safe to eat lutefisk?

Lutefisk, Norway

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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.

How do you eat lutefisk?

Eating. Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon. 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.