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47-407: Over the centuries, several variants of dried fish have evolved. The stockfish (fresh dried, not salted) category is often mistaken for the klippfisk , or salted cod, category where the fish is salted before drying. Salting was not economically feasible until the 17th century, when cheap salt from southern Europe became available to the maritime nations of northern Europe. Stockfish is cured in

94-539: A Christmas season meal has gained attention in Norway over the past 20 years. The Norwegian Seafood Export Council indicated sales of lutefisk to restaurants and catering companies in Norway increased by 72% between 2005 and 2008. A 2005 survey found 20% of Norwegians ate lutefisk during the Christmas holiday season , although only 3% would consider it for their Christmas dinner. Madison, Minnesota has dubbed itself

141-402: A dry and airy environment. During the drying, about 80% of the water in the fish evaporates. The stockfish retains all the nutrients from the fresh fish, only concentrated: it is therefore rich in proteins , vitamins , iron , and calcium . After sorting by quality, most of the stockfish is exported to Italy , Croatia and Nigeria . In Norway and Iceland , the stockfish is mostly used as

188-414: A firm consistency in lutefisk, it is common to spread a layer of salt over the fish about half an hour before it is cooked, to leach some of the water out of the fish meat. The salt must be rinsed off before cooking. Lutefisk does not need additional water for cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam on a very low heat for 20–25 minutes. An alternative

235-536: A flavor and fish in the many soups like Egusi, Edikaikong, Ofe nsala, Afang, Ukazi , Oha, Efo Riro, Okra, etc., that are eaten with fufu meals, such as pounded yam, fufu , and garri meals. It is the main ingredient in the Nigerian delicacy called "Ugba na Okporoko" or "ukazi" amongst the Igbo, Ibibio, Efik, Annang, Kalabari, Igbani, Ikwerre, etc., people of south eastern Nigeria. Most importers of "okporoko" are based in

282-452: A jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is needed. The lutefisk is then ready to be cooked. After the preparation, the lutefisk is saturated with water and must therefore be cooked extremely carefully so that it does not fall to pieces. To create

329-663: A local equivalent of bread . Stockfish is extremely popular and is widely consumed in Catholic Mediterranean countries, mostly in Italy . (Stockfish is called stoccafisso in most Italian dialects, but confusingly baccalà —which normally refers to salt cod—in the Veneto ). In Russian cuisine dried stockfish is a very popular dish which is often eaten with vodka and beer. In the 16th century Russian and Swedish stockfish were sold to many European countries. Stockfish

376-415: A part of the world with a strong fishing tradition. It is not known when people first started treating dried fish with lye. The reason was probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish, a process known for millennia. Stockfish is very nutrient-rich and was consumed domestically, although it was during the boom in the stockfish trade in

423-402: A process called fermentation where cold-adapted bacteria matures the fish, similar to the maturing process of cheese. In English legal records of the medieval period, stock fishmongers are differentiated from ordinary fishmongers when the occupation of a plaintiff or defendant is recorded. The word stockfish is a loan word from West Frisian stokfisk (stick fish), possibly referring to

470-400: A snack and for lutefisk production. In Italy, the fish (called stoccafisso ) is soaked and used in various courses, and is viewed as a delicacy. Low-quality stockfish is also commonly used as supplemental food for pets , primarily as dog food or dog treats . The 2012–2015 project SafeTrackFood developed a method of indoor production of stockfish to accelerate the maturing and drying of

517-445: A source of jovial contention when eaters of different traditions of lutefisk dine together. The taste of well-prepared lutefisk is very mild, and the white sauce is often spiced with pepper or other strong-tasting spices. In Minnesota and Wisconsin , this method (seasoned with allspice ) is common among Swedish-Americans , while Norwegian-Americans often prefer to eat it unseasoned with melted butter or cream sauce. Lutefisk as

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564-467: A system of drying cod from the Grand Banks of Newfoundland during the summer, which was called "habardine" or "poor john". In Middle English , dried and salted cod was called haberdine . Dried cod and the dishes made from it are known by many names around the world, many of them derived from the root bacal- , itself of unknown origin. Explorer John Cabot reported that it was the name used by

611-561: Is dried whitefish , usually cod , but sometimes ling or burbot , cured in lye . It is made from aged stockfish (air-dried whitefish), or dried and salted cod . The fish takes a gelatinous texture after being rehydrated for days prior to eating. Lutefisk is prepared as a seafood dish of several Nordic countries . It is traditionally part of the Christmas feasts Norwegian julebord , Swedish julbord , and Finnish joulupöytä . Preserved fish provided protein for generations in

658-487: Is a staple of Nigerian cuisine. The science of producing good stockfish is in many ways comparable to that of making a good cognac , Parma ham , or a well-matured cheese . Practitioners of the Slow Food movement insist that all these artisanal products must be made on a small scale and given time to mature. The fish is prepared immediately after capture. After gutting the fish, it is either dried whole, or split along

705-652: Is also eaten in Canada, which has a relatively large Scandinavian population particularly in the traditionally agricultural, western inland provinces. As of 2016, there were about 463,000 Norwegian Canadians, 350,000 Swedish Canadians, 207,000 Danish Canadians and 143,000 Finnish Canadians. Organizations such as the Sons of Norway hold annual lutefisk dinners. Lutefisk is sometimes available in specialty stores and supermarkets where there are large Scandinavian populations. Kingman, Alberta proclaims itself on its greeting sign to be

752-423: Is beheaded, eviscerated and cut flat by removing the spine, often on board the boat or ship (this is feasible with whitefish , whereas it would not be with oily fish ). It is then salted and dried ashore. Traditionally the fish was sun-dried on rocks or wooden frames , but modern commercial production is mainly dried indoors with electrical heating. It is sold whole or in portions, with or without bones. Prior to

799-596: Is first mentioned as a commodity in the 13th-century Icelandic prose work Egil's Saga , where chieftain Thorolf Kveldulfsson , in the year 875 AD, ships stockfish from Helgeland in mid-Norway to Britain. This product accounted for most of Norway's trade income from the Viking Age throughout the Medieval period. Preserved cod fed Iceland for centuries, to the extent that it has been described as

846-886: Is known for the famous bacalao ice cream. In the Dominican Republic it is typically stewed in a heavy tomato sauce and oregano base or served on Lent with boiled eggs, potatoes, sliced raw red onion and bell peppers. In Liverpool , England, prior to the post-war slum clearances , especially around the docks, salt fish was a popular traditional Sunday morning breakfast. Lutefisk Lutefisk ( Norwegian , pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway , [ˈlʉ̂ːtəˌfɪsk] in Southern Norway ; Swedish : lutfisk [ˈlʉ̂ːtfɪsk] ; Finnish : lipeäkala [ˈlipeæˌkɑlɑ] ; literally " lye fish")

893-581: Is served on flatbread with whey cheese . In the United States, lutefisk is often served with a variety of side dishes, including bacon, peas, pea stew, potatoes, lefse , gravy, mashed rutabaga , white sauce , melted or clarified butter , syrup , and geitost, or "old" cheese ( gammelost ). It is sometimes eaten with meatballs, which is not traditional in Scandinavia. Side dishes vary greatly from family to family and region to region, and can be

940-400: Is the world's oldest known preservation method, and dried fish has a storage life of several years. Traditionally, salt cod was dried only by the wind and the sun, hanging on wooden scaffolding or lying on clean cliffs or rocks near the seaside. Drying preserves many nutrients, and the process of salting and drying codfish is said to make it tastier. Salting became economically feasible during

987-423: Is to wrap it in aluminium foil and bake at 225 °C (435 °F) for 40–50 minutes. Another option is to parboil lutefisk, wrapped in cheesecloth , until tender. Lutefisk can also be boiled in water, or cooked in a microwave oven . The typical microwave cooking time for a whole fish, supplied as a package of two sides, is 8 to 10 minutes at high power in a covered dish, depending upon oven power. Lutefisk

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1034-504: 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. Regional variations include a sprinkle of freshly ground allspice or black pepper and the addition of coarsely ground mustard in the white sauce (in Scania ). In parts of Jämtland it

1081-610: Is very popular in Puerto Rico where it is used in many traditional dish such as bacalaíto , buñuelos de bacalao , cod salad tossed with a variety of ingredients and anchovy caper vinegarette (serenata de bacalao), cod stewed (bacalao a la Vizcaina) stuffed in coconut arepas , one-pot coconut rice and cod (arroz con bacalao y coco), guanime with coconut stew bacalao, and caldo santo a soup similar to sancocho made with coconut milk and cod. Lares Ice Cream Parlor in Lares, Puerto Rico

1128-651: Is widely used, especially in the western side of the region: pasta with stockfish is a staple in Christmas Eve. Dishes made from stockfish (locally called bakalar ) are traditionally eaten on Christmas Eve in Croatia , especially Dalmatia . In Catalonia , stockfish is an ingredient of a kind of surf and turf named es niu . Stockfish is popular in West Africa , especially in Nigeria where it serves as

1175-470: The Igbo of Nigeria refers to the sound the hard fish makes in the pot and literally translates as "that which produces sound in the pot". Both stockfish and salt cod can be made into lutefisk . Dried and salted cod Dried and salted cod , sometimes referred to as salt cod or saltfish or salt dolly , is cod which has been preserved by drying after salting . Cod which has been dried without

1222-595: The "Lutefisk capital of Alberta". An article in Smithsonian magazine quotes some oft-rendered tall tales regarding the origins of the dish: A legend has it that Viking fishermen hung their cod to dry on tall birch racks. When some neighboring Vikings attacked, they burned the racks of fish, but a rainstorm blew in from the North Sea, dousing the fire. The remaining fish soaked in a puddle of rainwater and birch ash for months before some hungry Vikings discovered

1269-850: The "lutefisk capital of the world" as well as claiming the largest per capita consumption of lutefisk in Minnesota. St. Olaf College in Northfield, Minnesota serves lutefisk during their Christmas Festival concerts. Many Lutheran churches across Wisconsin serve lutefisk dinners as a yearly tradition. Four popular churches are St. Olaf Lutheran Church in Dodge County, Christ Lutheran Church in DeForest, Orfordville Lutheran Church in Rock County and Northland Lutheran Church in Iola. Lutefisk

1316-423: The 17th century, when cheap salt from Southern Europe became available to the maritime nations of Northern Europe. The method was cheap, and the work could be done by the fisherman or his family. The resulting product was easily transported to market, and salt cod became a staple item in the diet of the populations of Catholic countries on 'meatless' Fridays and during Lent. The British Newfoundland Colony lacked

1363-661: The Christmas Vigil , and the modern Italian-American Feast of the Seven Fishes . In several islands of the West Indies, it forms the basis of the common dish saltfish. In Jamaica, the national dish is ackee and saltfish . In Bermuda, it is served with potatoes, avocado, banana and boiled egg in the traditional codfish and potato breakfast. In some regions of Mexico , it is fried with egg batter, then simmered in red sauce and served for Christmas dinner. Salted cod

1410-770: The addition of salt is stockfish . Salt cod was long a major export of the North Atlantic region, and has become an ingredient of many cuisines around the Atlantic and in the Mediterranean. Dried and salted cod has been produced for over 500 years in Newfoundland , Iceland , and the Faroe Islands . It is also produced in Norway , where it is called klippfisk , literally "cliff-fish". Traditionally, it

1457-434: The cheaper grades of klippfisk might be frozen first. Lower grades are salted by injecting a salt-water solution into the fish, while superior grades are salted with dry salt. The superior extra is dried twice, much like cured ham. Between the two drying sessions, the fish rests and the flavour matures. Before it can be eaten, salt cod must be rehydrated and desalinated by soaking in cold water for one to three days, changing

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1504-506: The cod, reconstituted it and had a feast. There are many jokes about lutefisk, some printed on T-shirts, bumper stickers, and coffee mugs, e.g. "Legalize lutefisk" or "I have tried lutefisk twice, once going down, and another time coming back up". The Season 3 King of the Hill episode "Revenge of the Lutefisk" features a plot where a new minister, Karen Stroup ( Mary Tyler Moore ), brings

1551-419: The cold dry weather necessary to make stockfish and the plentiful salt required to make Portuguese-style salted fish. Instead, they developed a hybrid approach of lightly salted fish dried in a milder climate. In Norway, this was first known as "terranova fisk" (Newfoundland fish) but came to be known as klippfisk (rock fish) for the rocky coasts where it was (and still is) produced. The British also developed

1598-490: The collapse of the Grand Banks (and other) stocks due to overfishing , salt cod was derived exclusively from Atlantic cod . Since then products sold as salt cod may be derived from other whitefish, such as pollock , haddock , blue whiting , ling and tusk . In South America, catfish of the genera Pseudoplatystoma are used to produce a salted, dried and frozen product typically sold around Lent. In Norway, there used to be five different grades of salt cod. The best grade

1645-538: The fish in a safe manner. Baccalà alla vicentina , an ancient and traditional Italian dish native to Vicenza , is made from stockfish (confusingly not from dried and salted cod , although the salted form is known in standard Italian as baccalà ), and is served on or next to polenta . In the Italian region of Basilicata , the so-called baccalà alla lucana is prepared with typical peppers called " cruschi " (dialect word for "crispy"). In Calabria , stockfish

1692-408: The head is cut off. It is then cleaned, filleted and salted. Fishers and connoisseurs alike place a high importance in the fact that the fish is line-caught, because if caught in a net, the fish may be dead before caught, which may result in bruising of the fillets. For the same reason it is believed to be important that the klippfisk be bled while still alive. Superior klippfisk is salted fresh, whereas

1739-787: The inhabitants of Newfoundland. Some of these are: bacalhau (salgado) (Portuguese), bacalao salado (Spanish), bacallau salgado (Galician), bakailao (Basque), bacallà salat i assecat or bacallà salat (Catalan), μπακαλιάρος, bakaliáros (Greek), Klippfisch (German), morue salée (French), baccalà (Italian), bacałà (Venetian), bakalar (Croatian), bakkeljauw (Surinamese Dutch), bakaljaw (Maltese), makayabu (Central and East Africa), and kapakala (Finnish). Other names include ráktoguolli/goikeguolli (Sami), klipfisk (Danish) klippfisk/kabeljo (Swedish), stokvis/klipvis (Netherlandish Dutch), saltfiskur [ˈsal̥tˌfɪskʏr̥] (Icelandic), morue (French), bartolitius (Canadian), and saltfish (Anglophone I Caribbean). The fish

1786-401: The late Middle Ages that it became accessible throughout Scandinavia as well as the rest of Europe. Higher-quality stockfish would be soaked in water, then boiled and eaten with melted butter. Lower-quality fish would be harder and require longer boiling, using more fuel; it has been suggested that adding ash from beech or birch to the boiling water would break down the protein chains and speed up

1833-545: The potatoes altogether and blend the salted cod with seasonings into a paste. many recipes are found in France, like Grand aïoli , Raïto or Gratin de morue . There is a particularly wide variety of salt cod dishes in Portuguese cuisine . In Greece, fried cod is often served with skordalia . There are also numerous and very varied specialities in north-eastern Italy. Salt cod is part of many European celebrations of

1880-426: The process. The introduction of lye in the preparation process might therefore have been incidental. The first step in preserving is soaking the fish for five to six days, with the water changed daily. The saturated lutefisk is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing

1927-421: The spine leaving the tail connected. The fish is hung on the hjell from February to May. Stable cool weather protects the fish from insects and prevents an uncontrolled bacterial growth. A temperature just above zero degrees Celsius, with little rain, is ideal. Too much frost will spoil the fish, as ice destroys the fibers in the fish. The climate in northern Norway is excellent for stockfish production. Due to

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1974-556: The stable conditions, the stockfish produced in Lofoten and Vesterålen is often regarded as the best. The traditional cod harvest in Lofoten also takes place during the best drying time. Due to a milder and more humid climate, salted/dried whitefish ( klippfisk ) was more common in the fisheries districts of Western Norway. After its three months hanging on the hjell , the fish is then matured for another two to three months indoors in

2021-689: The town of Aba in Abia State. Among the Nri, Aro, Nkwerre, and Umuahia people, at festive periods, the popular meal is the Ukazi soup which is usually well-garnished with okporoko or cod as it is popularly called. The Kwe people , who are a fishing people of the English-speaking part of Cameroon , use stockfish in flavoring their palm nut or banga , which can be eaten with a cocoyam pudding called kwacoco . The name okporoko for stockfish, among

2068-401: The water two to three times a day. In Europe, the fish is prepared for the table in a wide variety of ways; most commonly with potatoes and onions in a casserole, as croquettes, or as battered, deep-fried pieces. In France , brandade de morue is a popular baked gratin dish of potatoes mashed with rehydrated salted cod, seasoned with garlic and olive oil. Some Southern France recipes skip

2115-457: The wooden racks on which stockfish are traditionally dried or because the dried fish resembles a stick. "Stock" may also refer to a wooden yoke or harness on a horse or mule, once used to carry large fish from the sea or after drying/smoking for trade in nearby villages. This etymology is consistent with the fact that "Stockmaß" is German for the height of a horse at the withers . Stockfish is Norway 's longest sustained export commodity. Stockfish

2162-415: Was called superior extra. Then came (in descending order) superior, imperial, universal and popular. These appellations are no longer extensively used, although some producers still make the superior products. The best klippfisk, the superior extra, is made only from line-caught cod. The fish is always of the skrei , the cod that once a year is caught during spawning . The fish is bled while alive, before

2209-764: Was dried outdoors by the wind and sun, often on cliffs and other bare rock-faces. Today, klippfisk is usually dried indoors with the aid of electric heaters. Salt cod formed a vital item of international commerce between the New World and the Old , and formed one leg of the so-called triangular trade . Thus, it spread around the Atlantic and became a traditional ingredient not only in Northern European cuisine , but also in Mediterranean , West African , Caribbean , and Brazilian cuisines. The drying of food

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