Lutefisk
Lutefisk
Lutefisk (pronounced: loo-tuh-fisk) is a traditional dish of the Nordic countries made from aged stockfish (air-dried whitefish) or dried/salted whitefish and lye (sodium hydroxide).
Etymology
The word "lutefisk" is of Norwegian and Swedish origin. It is a compound word where 'lute' comes from the Old Norse word "lúða" meaning lye, and 'fisk' is the common word for fish in several Germanic languages.
Preparation
The preparation of lutefisk involves a series of soaking and rinsing processes to remove the lye and rehydrate the fish. The fish is then cooked and typically served with a variety of side dishes, such as peas, potatoes, and bacon.
Cultural Significance
Lutefisk holds a significant place in Nordic culture, particularly in Norway and Sweden. It is often associated with Christmas and is a common sight at Nordic-American cultural events and festivals.
Related Terms
- Stockfish: Air-dried whitefish, typically cod, used in the preparation of lutefisk.
- Lye: A strong alkaline solution, used in the preparation of lutefisk.
- Nordic cuisine: The culinary tradition of the Nordic countries, which includes lutefisk as a traditional dish.
External links
- Medical encyclopedia article on Lutefisk
- Wikipedia's article - Lutefisk
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