Lutefisk and Lefse

Lutefisk and Lefse

When the days grow shorter and you feel a little chill in the air, everyone knows that the time for church suppers is at hand. Note that I didn't say Lutheran Church Suppers because the two are synonymous.

From the northwoods to the plains giant kettles are starting to bubble and boil. It's time for Lutefisk, the Norwegian food of paradise. Griddles are warming up in anticipation of another ritual. It's time to make Lefse.

Tales about Lutefisk

Recipes for Lutefisk

Where to go for Lutefisk/Lefse Dinners

Norwegian Jokes

Books About Lutefisk/Lefse

Tales About Lutefisk

Literally translated, lutefisk means lyefish, which refers to the process of soaking dry fish in lye solution. In the early days the lye solution was made using birch ashes. Today a commercial lye solution is used.

Dry cod or stockfish, from which lutefisk is made, is as rich in history as it is in flavor and nutrition. Early settlers from Norway carried on the traditional meaning of the word Lutefisk by associating it with family, fellowship and good times.

Stockfish is one of Norway's oldest commodities for trading with other countries. In olden days, stockfish was taken along on long voyages by the Vikings for trading as well as part of their diet. This may be one of the reasons for the ferocity of the Vikings. If all you had to eat was lutefisk, wouldn't you be a little testy?

In the sagas of the Norwegian Kings, from the 12th century, Snorre wrote about King Oystein building fishing shanties in the Lofoten area of Norway. Then, as now, Lofoten was the most important spawning ground for the cod. The months of January through April are the time huge catches are taken from the fjords of Norway. The Norwegian-Artic species of the cod spends it's life in the feeding grounds of the Barents Sea. At maturity, from six to seven years, the spawning cod migrate, returning to the Lofoten area. In many countries, Norway is known for it's protein rich quality fish products. Among these, stockfish is rated by many as a real delicacy.

The cod that is used for stockfish production is caught in the course of a few hectic winter months. The fresh catch is cleaned immediately and hung to dry on large drying racks. The pure air and cold winter climate from January to April are the ideal components in this unique processing. It is without a doubt the least energy consuming process in the world.

Modern technology has changed the process somewhat in that much of the cod is now dried using modern drying equipment. This drying process can be accomplished in 3 weeks instead of the several months using the natural method of outdoor drying. After the drying process is finished, the stockfish are packed for shipment.

Much of the stockfish comes to Minnesota. There it goes through several soaking processes to restore the dried fish back to its natural texture. After this restoration process, the lutefisk is ready to grace the table of all true Norwegians.

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Lutefisk Recipes

Boiled Lutefisk

Put lutefisk in a cheese cloth bag. In a large kettle (not aluminum) fill with enough water to completely cover the fish. Add salt. Heat water to almost boiling. Place bag of fish in water and bring to a rolling boil. Watch very carefully! Immediately after water has come to a rolling boil, remove from heat and let sit undisturbed for 3 to 4 minutes. Remove bag of fish from the water and serve immediately with melted butter. Also serve boiled potatoes, lefse, creamed peas and lingonberry relish.

Baked Lutefisk

Preheat oven to 400 degrees. Cut lutefisk into serving size pieces. Wrap in aluminum foil. Punch small holes in the bottom of each package. Place in oven on a cookie sheet. Bake fish for 30 to 40 minutes. It is done when the meat flakes apart. Do not over bake! Serve immediately.

For the Kids

Put a piece of lefse on a dinner plate. Top with a thin layer of mashed potatoes. Flake lutefisk on top of potatoes. Pour melted butter over the top. Add salt and pepper to taste. Delicious!

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Where To Go For Lutefisk Dinners

Walcott Lutheran Church

Walcott, ND

The Walcott Lutheran Church (ALC) of Walcott, ND, was organized in 1889 when fourteen men of the community met at the schoolhouse for that purpose. The building which still serves the congregation was completed ten years later. Additions and changes made through the ensuing years include primarily the basement with coal and wood furnace in 1926, and the former Riverside School building moved into place beside the church in 1957 to serve as an educational unit.

The coal furnace was eventually replaced by an oil furnace, presently supplemented by electric heat. With the coming of electricity the original gas lights were replaced by electric fixtures and the reed organ (originally pumped by the custodian) was furnished with an electric blower. The old Estey organ has been replaced, first by a Baldwin electronic in 1955, and then the Allen Organ purchased in 1984.

The local Brotherhood men and boys make and serve their annual Lutefisk Supper during the month of October, usually on the third Sunday of the month. This event draws good crowds and produce the funds for several worthwhile projects undertaken by the congregation. Northwoods Dave and Nurse Nancy have attended this supper for the last 4 years. The last two years it has ranked at or near the top for quality of fish.