![]() | This article is rated C-class on Wikipedia's
content assessment scale. It is of interest to the following WikiProjects: | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
|
Let us cut to the chase here: Less than 3% of Norwegian prefers either cod or lutefisk for their Christmas dinner. About 50% will eat pork, and 40% lamb.
Somewhere between 10-20% percent of Norwegian will eat lutefisk at least once a year. -- Sparviere ( talk) 19:30, 13 November 2009 (UTC)
I moved this section out of the article and into the discussion for two reasons: 1) These are not verified/attested statements, and 2) it is poorly written.
"Lutefisk has its fair share of devotees: in 2001, Norwegians consumed 2,055 tonnes of lutefisk in their homes and approximately 560 tonnes in restaurants citation needed. (To put this quantity in perspective, 2,400 tonnes would fill approximately 80 full size semi trucks or a medium length goods train). Annual sales of lutefisk in North America exceed those in Norway. citation needed"
If someone can substantiate these claims, I will be happy to move it back. -- Sparviere ( talk) 19:42, 13 November 2009 (UTC)
The article about Lutefisk claims: "Lutefisk (prounounced loo-te-fisk) is a well-known food of Norway and Sweden (prounounced loo-ta-fisk)which consists of white fish (normally Cod) soaked in lye as a preservative, then dried until it hardens. It is edible after multiple rinsings of water to remove the otherwise poisonous lye, and has a jelly-like consistency after washing."
This is not correct. The fish is dried first, Stockfish, and then soaked in lye or another base (like birch ash) mixed with water (the preservative is actually the drying). After this it is rinsed in water. And another thing; it tastes delicious :) Kaiolav72
He's right about the sequence, not the taste. Drying, then lyeing. Then water to remove the lye. — Preceding unsigned comment added by 80.212.161.16 ( talk) 01:38, 30 January 2005 (UTC)
This article has gotten much better. Many people have added good stuff. Two more things I think we should have: a picture, if anyone has a good free image, and a bit about how Lutefisk is cooked. Jonathunder 22:16, 2005 Mar 20 (UTC)
My opinion on the taste
For those who need yet another opinion, I remember when I was a young boy and ate it, and though "what does this taste like? it doesn't taste bad, nor good, it is white like egg white, and has almost the same consistence too, and taste about the same." -- Fred- Chess July 5, 2005 22:51 (UTC)
I noted that there's no WP article about Rakefisk, which should be mentioned somewhere in case an unsuspecting tourist might have it offered to him while in Norway. I'm just not qualified enough to make one :-) Enno 13:28, 11 December 2005 (UTC)
I removed this from the text. A user's one and only contribution. Unable to verify anywhere. Hoax. Algae 06:40, 7 October 2005 (UTC)
The change made by Sykil ("the real swede") from "Lutefisk (pronounced loo-te-fisk in Norway and the United States, and loot-fisk in Sweden)" to "Lutefisk (pronounced loo-te-fisk in Norway and the United States, and lutfisk in Sweden)" seems wrong to me. "Lutfisk" is the spelling, not how to pronounce it, it would be like changin "loo-te-fisk" into "Lutefisk" for Norwegian pronounciation. Which is wrong, of course, since Scandinavian "u" is closer to the english "oo" sound. But not beeing a real sweede I'm not 100% sure. Opinions?
Kaiolav72 01:05, 27 November 2005 (UTC)
{{ cleanup-ipa}}
I'm working on IPA cleaning... It seems that "loot-fisk" should be /luːtfɪsk/. That is, with a long, tense oo as in English boo, and a lax i as in English fish. I'm not native but Swedish language at least says that those sounds exist in Swedish. -- Pablo D. Flores ( Talk) 22:40, 24 December 2005 (UTC)
I added a cooking section, based on the Icelandic cookbook Matreiðslubók Nönnu, by Nanna Rögnvaldsdóttir, ISBN 9979103981. I double checked it (partly) at [1]. I don't want to turn Wikipedia into a cooking manual so I didn't give the ratio fish/salt but I can add it if people want. Stefán Ingi 00:51, 13 December 2005 (UTC)
An IP editor added the following: "You can also cook lutefisk by wrapping it in chesecloth and suspending it by means of chopsticks over a pan of salted, boiling water for 11 minutes. Lutefisk can also be microwaved, though finding the propper cooking time is difficult." I am moving it here because this seems unlikely to me, but if anyone has a source or knows for certain it is correct, add it back. Jonathunder 17:52, 30 December 2005 (UTC)
Mabey not really sure. Is lutefysk ever made from northern pike? It sounds like a good way to prepare pike and would be well accompanied by pasta. Anyone from North Dakota? what do you think? — Preceding unsigned comment added by 142.165.113.196 ( talk) 15:38, 20 April 2006 (UTC)
This section is very exaggerated, in my opinion. I'm young and urban (from Oslo) and absolutely love it, and most of the people I know like it or tolerate it. The dish is a lot more popular than it was a couple of decades ago, as younger people has become more aware of traditional Norwegian food. The only fact the contributor has to support his opinion, is a poll (no documentation) stating that 2 per cent of Norwegians eat lutefisk Christmas Eve. I found another survey [2] (done by Resarch International for the Norwegian state's office for meat) stating that 20 per cent eats lutefisk before Christmas, and I'm absolutely sure the percentage will be much higher when you count Norwegians eating lutefisk in the period December 20—31. In Eastern Norway (where most people live) it is very usual to have rib roast for Christmas Eve, pinnekjøtt on Christmas Day and lutefisk for Boxing Day. Devanatha 16:59, 6 September 2006 (UTC)
Excuse me? Lutefisk is aten by LOTS of people. Your comments on fårikål just shows you have little knowledge about Norwegian eating habits. — Preceding unsigned comment added by 85.165.63.236 ( talk) 00:43, 25 December 2006 (UTC)
I attended the 2006 Rebild festival in Denmark, and I noticed the way people treated the lutefisk at the banquet. Americans and younger Danes avoided it completely if they knew what it was, while older Danes treated it the same as they treated the pickled herring and buff. The middle age group was split almost evenly. So attitudes toward lutefisk vary greatly depending on age, region, and how the person is raised. I don't think there's any universal "attitude" towards lutefisk, other than that it's normally eaten with beer and/or liquor. ;) Phædrus 16:59, 14 October 2007 (UTC)
I notice that Category:Edible fish has been avoided. ;-) Gene Nygaard 15:45, 18 December 2006 (UTC)
Chinese prexerved duck eggs (the yummy and yucky kind that have translucent purple eggwhite, and smell of sulfur dioxide) are made with lye. Shouldn't there be links to all foods preserved with lye? There may be three such foods... I added something to the lye entry for this, but probably there should be more here as well. 69.248.252.209 02:22, 30 October 2007 (UTC)
The "best way to prepare lutefisk" is a nearly direct ripoff of Bill Engvall's Dorkfish comedy routine, from his CD of the same name. A dorkfish is not meant to be a lutefisk, but is its own thing. http://www.youtube.com/watch?v=moY9aNiYBHI —Preceding unsigned comment added by 67.43.141.48 ( talk) 16:52, 2 January 2008 (UTC)
"Vad är lutfisk?" "Det är en fisk det har gått lite snett för." =P — Preceding unsigned comment added by 92.39.14.81 ( talk) 08:48, 15 December 2008 (UTC)
I think "lutefisk humor" is a largely American invention. It's a completely unfamiliar concept to me as a Norwegian. No combination of lutefisk with "jokes", "humor", etc returns any hits in Norwegian on google and the Norwegian article on wiki makes no mention of it. "Ole and Lena" jokes are also a unique American invention with no counterpart in Scandinavia 84.208.103.235 ( talk) 17:42, 27 August 2010 (UTC)
This article seem to focus a bit too much on lutfisk in Norway when as far as I know this dish is as common in Sweden. (if not more common, I don't have any numbers but I have certainly been served it more often in Sweden than in Norway). / Cygnus78 ( talk) 22:07, 23 April 2008 (UTC)
A link is to be used upon the first mention of a word and not second, third, etc. mentions. ask123 ( talk) 16:10, 31 December 2008 (UTC)
A linking guideline is to be given the first time there's a problem with linking, not the second, third, etc. time. E Eng 03:14, 2 April 2019 (UTC)
re: "It is made from stockfish (air-dried whitefish) or dried/salted whitefish (klippfisk) and soda lye (lut). Its name literally means "lye fish", because it is made using caustic lye soda derived from potash minerals."
i believe potash strictly refers to potassium salts whereas soda strictly refers to sodium compounds. although most wouldn't know the difference, they should not be used interchangeably. c'mon, this is an encyclopedia or something, right? in addition, i think that you translated lut too specifically... i believe lut just means lye (alkali metal hydroxide salts.. but rarely referring to anything other than NaOH or KOH). FTFY. i also made a couple of grammar edits just for the lols. i don't really know [or care] if i'm properly following guidelines. "and remember to sign your posts by typing four tildes ( 173.15.83.69 ( talk) 12:02, 25 February 2010 (UTC))." ok, i can do that. 173.15.83.69 ( talk) 12:02, 25 February 2010 (UTC)flex [all day]
Does no one have any better information than what's here? I've heard the theory about preserving fish for the winter, but since the dish often starts with dried fish anyway, the logic of it is suspect. The way the last paragraph is written seems quite implausible as well: "the use of lye to soften a hard, indigestible base is actually a fairly common practice with many kinds of food" -- this seems irrelevant since the fish (when cooked, as it is anyway even when made into lutefisk) is neither hard nor indigestible. Keno ( talk) 21:31, 10 May 2010 (UTC)
Lutefisk was a major plot point in episodes of both King of the Hill and The Sylvester and Tweety Mysteries. -- The_Iconoclast ( talk) 05:00, 29 September 2013 (UTC)
Since when does Olaus Magnus constitute Norwegian literature? He was a Swedish former bishop writing in Italian exile. — Preceding unsigned comment added by 141.14.239.90 ( talk) 14:40, 20 January 2014 (UTC)
What is the innovation here: akvavit and beer, or the use of lutefisk at festive and ceremonial occasions? "Today, akvavit and beer often accompany the meal due to its use at festive and ceremonial occasions. This is a recent innovation, however; due to its preservative qualities, lutefisk has traditionally been a common "everyday" meal in wintertime."-- Richardson mcphillips ( talk) 01:14, 7 March 2015 (UTC)
Hello fellow Wikipedians,
I have just added archive links to one external link on
Lutefisk. Please take a moment to review
my edit. If necessary, add {{
cbignore}}
after the link to keep me from modifying it. Alternatively, you can add {{
nobots|deny=InternetArchiveBot}}
to keep me off the page altogether. I made the following changes:
When you have finished reviewing my changes, please set the checked parameter below to true to let others know.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers. — cyberbot II Talk to my owner:Online 18:28, 28 August 2015 (UTC)
Hello fellow Wikipedians,
I have just modified 5 external links on Lutefisk. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 05:31, 6 December 2017 (UTC)
Hello fellow Wikipedians,
I have just modified one external link on Lutefisk. Please take a moment to review my edit. If you have any questions, or need the bot to ignore the links, or the page altogether, please visit this simple FaQ for additional information. I made the following changes:
When you have finished reviewing my changes, you may follow the instructions on the template below to fix any issues with the URLs.
This message was posted before February 2018.
After February 2018, "External links modified" talk page sections are no longer generated or monitored by InternetArchiveBot. No special action is required regarding these talk page notices, other than
regular verification using the archive tool instructions below. Editors
have permission to delete these "External links modified" talk page sections if they want to de-clutter talk pages, but see the
RfC before doing mass systematic removals. This message is updated dynamically through the template {{
source check}}
(last update: 5 June 2024).
Cheers.— InternetArchiveBot ( Report bug) 07:25, 9 January 2018 (UTC)
Hi, the oldest recipe for lutefisk is actually given in a German cookbook of 1553 ( /info/en/?search=Sabina_Welserin). Going full OR, SYNTH and other Wiki-sins, I'd wager that the recipe has roots in continental revival of dead cod from stockfish to an edible meal; perhaps if it was corrupted in some manner or degree. That lutefisk has survived in Scandinavia is par for the course of that particular area, which preserved the medieval 8-string violin and folk dresses based on 1700 French fashion long after the rest of Europe had abandoned and forgotten them. Now, such speculations are neither here nor there; but the cookbook reference is a solid fact. Any ideas of how to incorporate it? T 88.91.200.88 ( talk) 13:19, 4 June 2019 (UTC)
This article was the subject of a Wiki Education Foundation-supported course assignment, between 26 January 2022 and 6 May 2022. Further details are available
on the course page. Student editor(s):
Jrhoban (
article contribs).
Hi, the sentence "Preserved fish provided protein during the long winter months ..." is somewhat misleading, considering that winter _is_ the season for e.g. the Lofot fisheries for cod, one of the major suppliers of dried and/or salted cod. While ensuring a stable supply of food throughout the year is of course essential, I think it would work better if the reference to one specific season were omitted. FWIW, the critical period of the year for most Norse wasn't winter, but spring and early summer, when most of the food and fodder had already been consumed, and harvest season was still many months away; this was called "vårknipa", lit. "the spring pinch". That's when you need your stockfish, salted herring, and fenalår. T 46.212.185.190 ( talk) 03:32, 21 April 2022 (UTC)
Wtf? 2600:1700:80E0:32F0:484E:25BC:66E3:60BB ( talk) 03:00, 23 May 2023 (UTC)