Lutefisk for glass cooking pots

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Lutefisk (on the upper left side of the plate) as served in a Norwegian restaurant, with potatoes, mashed peas, and bacon.
Lutefisk (lutfisk) (pronounced [l??t?f?sk] in Southern Norway, [l??tf?sk] in Central and Northern Norway, Sweden and the Swedish-speaking areas in Finland (lipe?kala in Finnish)) is a traditional dish of the Nordic countries 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.
Contents
1 General
1.1 Preparation
1.2 Cooking
1.3 Eating
2 Origin
2.1 Origins
2.2 Traces in literature
3 Lutefisk and Norwegians
4 Lutefisk humor
5 Spellings
6 Notes
7 References
8 See also
9 External links
//
General
Preparation

Lutefisk in a Norwegian market.
Lutefisk is made from salted/dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content.
The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, attaining an even larger size than in its original (undried) state, while its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 1112, and is therefore caustic. 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. Eventually, the lutefisk is ready to be cooked.
In Finland, the traditional reagent used is birch ash. It contains high amounts of potassium carbonate and hydrocarbonate, giving the fish a more mellow treatment than would sodium hydroxide (lyestone). It is important to not incubate the fish too long in the lye, because saponification of the fish fats may occur, effectively rendering the fish fats into soap. The term for such spoiled fish in Finnish is saippuakala (soap fish).
Cooking

Cooking pots at a church supper: with this method, the lutefisk was boiled for about five minutes, until translucent, then promptly served.
After the preparation, the lutefisk is saturated with water and must therefore be cooked carefully so that it does not fall into pieces.
Lutefisk does not need any 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 2025 minutes. It is also possible to do this in an oven. There, the fish is put in an ovenproof dish, covered with aluminium foil, and baked at 225 (435 ) for 4050 minutes.
Another option is to parboil lutefisk; wrap the lutefisk in cheesecloth and gently boil until tender. This usually takes a very short time, so care must be taken to watch the fish and remove it before it is ready to fall apart. Prepare a white sauce to serve over the lutefisk.
Lutefisk sold in North America may also be cooked in a microwave oven. 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. The cooking time will vary, depending upon the power of the microwave oven.
When cooking and eating lutefisk, it is important to clean the lutefisk and its residue off of pans, plates, and utensils immediately. Lutefisk left overnight becomes nearly impossible to remove. Sterling silver should never be used in the cooking, serving or eating of lutefisk, which will permanently ruin silver. Stainless steel utensils are recommended instead.
Eating

Norwegian Constitution Day dinner in the United States, with lutefisk, lefse, and meatballs.
In the Nordic Countries, the "season" for lutefisk starts early in November and typically continues through Christmas. Lutefisk is also very popular in Nordic-North American areas of Canada, especially the prairie regions and the large Finnish community at Sointula on Malcolm Island in the province of British Columbia, and the United States, particularly in the Upper Midwest and Northwest. From October to February, there are numerous lutefisk feeds in cities and towns around Puget Sound.
Lutefisk is usually served with a variety of side dishes, including, but not limited to, bacon, green peas, green pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, geitost (goat cheese), or "old" cheese (gammelost). In the United States in...(and so on) To get More information , you can visit some products about agriculture irrigation, square vase, outdoor artificial palm trees, lawn and garden edging, bulk wedding flowers, decorative christmas trees, cheap artificial trees, hose nozzle, christmas crystal tree, rod iron fences, . The DRY PACK BAG (Moisture Barrier Bag) products should be show more here!