Lutefisk: Wendy Koro Recipes, Traveling Boy

Lutefisk

From Norway - Lutefisk
by Edward Stave Boitano

It is said that about half the Norwegians who immigrated to America came in order to escape the hated lutefisk, and the other half came to spread the gospel of lutefisk's wonderfulness.
- Norwegian-American joke

he Lofoten Islands consist of stunning mountain peaks that seem to come right out of the sea, and sheltered inlets populated with little fishing villages. For centuries, fishing has been the very foundation of life on the islands. While on the deck of a vessel outside a Lofoten fishing village, I overheard an American passenger ask a Norwegian what those things were hanging on stilts. The Norwegian replied that it was air-dried cod for making Lutefisk. The American exclaimed, "And the birds don't eat it?" The Norwegian shrugged, 'No, they don't seem to like It.'

Everyone of Scandinavian heritage knows of Lutefisk (pronounced lou-tah-fisk), but for many it is more a source for jokes than actually eaten it. Lutefisk is a traditional Nordic food of dried cod or stockfish - today mostly made with dried ling - prepared in lye. It is soaked in cold water for five to six days (changed daily). In some recipes the fish is also hammered with a wooden mallet to soften it before its first soaking. It is then soaked again in another solution of cold water and lye for an additional two days. When this treatment is finished, 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 baked in the oven for 40-50 minutes. Once cooked, the lutefisk has a very mild flavor and rather pronounced odor. People have mixed opinions of the deliciousness of the dish; some loving it, others feeling sick just from the smell of it.

Never-the-less, Lutefisk is a popular Christmas dish in the U.S. that graces the holiday table for many people of Norwegian ancestry. It is generally served with baked potatoes and potato lefse - a flat and dense potato bread.

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Visit past recipes:
Ribollita ("Reboiled" Minestrome)
Feijoada Completa
Porotos Granados
Happy St Patrick's Day
Cajun Gumbo
Bangers and Mash
King Cake
Christmas Biscotti alla Genovese
Zsa Zsa Gabor's Dracula Goulash
Pesto alla Genovese
ANZAC Biscuits & other New Zealand dishes
Cornish Pasties

For Nature's Playground: The South Island of New Zealand

Hi Wendy,

Love your lamb shanks.

--- Paul, Scottsdale AZ

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Hi Wendy,

In winter, Heritage Heights Apts. now offers free shuttle service to and from Queenstown 24/7 to guests without cars. We own a 7-passenger 4-wd Toyota Highlander used specifically to taxi guests up and down the hill during winter months. We also run advance purchase winter promotions which include a 4-wd rental.

If any of your readers head over this direction, I will enjoy extending Heritage Heights hospitality!!

Cheers

--- Ailey, Owner, Queenstown, NZ

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New Zealand text and pix top drawer! Almost as good as making the trip. ( but one still wants to. . . ) Full of useful detail. Only trouble with the website: It's tough figuring out which feedback goes with which article, and the more there are, the tougher it gets!

--- Ken W., Camarillo CA

Thanks Ken..."álmost" is right, you really have to experience the South Island firsthand. Granted this piece is long, but still all I can think about is how much I left out! I agree abut the relevancy factor re the feedback--it can be confusing...sometimes I have a "Wait a minute...what?" moment myself.

Thanks for writing,

Wendy

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Okay Wendy, from now on whenever you book your travel, please reserve space for me. I will carry your luggage, bring you cold drinks, massage your shoulders, and change the film in your camera (oops, I guess you don't have to do that anymore). Wonderful ideas and recommendations. Can you get to New Zealand from Boston in less than a week?

--- Carl A., South Easton, MA

Ha ha ha Carl, you're quite the comedian! But you'd be surprised how short that flight feels. I suspect Qantas isn't the only airline who's figured out that 3 movies, 2 full meals, lots of snacks and a complimentary travel pack (eye mask, warm socks and neck pillow) equals a quiet, well-behaved cabin. It really isn't bad. Just fly direct--pick the shortest flight w/ no lengthy layovers and you'll be fine. Re: signing on as my Super Sherpa...why not? I think you know I seldom travel in anything less than Party mode. There's just that pesky background check...

Thanks for writing,

Wendy

Wendy, I truly enjoyed your info especially since we leave in a week to celebrate my 50th Birthday. Was it necessary to make reservations at the restaurants? Was there a dress code for the restaurants? What would you recommend not missing while there? Was the spa experience worth it? Did you travel away from the resort while there? Thanks,

--- Kim P. Fuquay, Varina, NC

Hi Kim.

Sorry for the delay in responding...you had heavy competition with the holidays. Reservations at Excellence restaurants are not necessary and you will not find a wait. The dress code is basically no bathing suits and flip-flops...with a decided a mix of atmospheres. Mostly the open-air beachside spots are super casual, the rest slightly more formal. Truly, as long as you are clothed, I don't think you'd be turned away anywhere, though most people seemed to enjoy dressing up at night...I suspect more for their own pleasure than any sense of decorum.

The spa experience was worth it, though my favorite part wasn't the actual massage. The precursor was a 45 min. or so rotation from sauna to a series of (kind of wild) water jets which was very different and very cool, not just for women. In its' entirety, and with the serenity of the beach/champagne/strawberries, it was memorable.

We did not travel away from the hotel this trip, but the hotel is very helpful in arranging day excursions to fit your desires and you do not have to book these until you arrive.

Have a great time!

--- Wendy

Haven't been called Tad for . . .gee, maybe I've NEVER been called Tad . . . guess I'm the only one with chutzpah enough to mention Bourdain. BRILLIANT?

--- Ken, Shutesbury, MA

I think we must have had an entirely different experience in the UK. (Fresh Food and Real Ale – week 1). We were up in Edinburgh and they served something called ‘Neeps & Tatties.’ The items were boiled so long that I couldn’t even recognize what I was eating. Come to think of it… I couldn’t taste them either. Later I found that Neeps’ are Turnips and ‘Tatties’ are potatoes.

--- Lindy, Phoenix, AZ

My mouth was watering as I read some of your descriptions of the fantastic fare of ... England? I had always felt smug about the lowly reputation of British cuisine as this gave us at least one country with a worse culinary reputation than America's. I guess I'll have to change my views. Your article made me actually want to take a CULINARY tour of Britain. Yummy yummy yummy.

--- Sandy Miner, Portland, OR

Thanks for your note. Thanks to Traveling Boy I get to interview a world famous chef this week who is widely recognized as spearheading the Yummy movement in Ireland. Guess I'll have to take yet another culinary tour a little further north and check it out... (I love my job!) --- Wendy

Very interesting, mouth-watering piece by Wendy! (A McDreamy McMeel). Your web site is fascinating!

--- Susie, Victoria, BC

Combining travel, food, and intelligent advice -- BRILLIANT! Your site fills a long-felt need for hungry roamers. Keep it up! It's Anthony Bourdain with reservations and CLASS.

--- Tad, Boston, MA

Stay tuned.