We have located the best source and offer skinless fillets, “kettle ready”, hand graded, boneless and skin removed--no waste. They are frozen and available in 1.75 lb packages (Only by the case until fall) as well as 50 pound bulk packages by special request.
Literally translated, Lutefisk means lyefish, which refers to the early process of soaking where a lye solution made of birch ashes was used in the luting process.
The Noble Cod – Dry cod, or stockfish, from which Lutefisk is made is as rich in history as it is in flavor and nutrition.
A Maritime Delicacy Steeped in History – In the Sagas of the Norwegian Kings, from the 12th century, Snorre wrote about King Oystein building fishing shanties in Lofoten. Then as now, Lofoten was the most important spawning ground for the cod, and for centuries Norwegian fisherman have hauled in huge catches of mature cod in January to April spawning period. The age-old adventure continues, creating the foundation for human existence and sustenance along with entire Norwegian coast.
The Vikings – Stockfish is probably one of Norway’s oldest trading commodities. It has been used for trading with foreign countries for centuries, along with skins and furs. In Viking times, stockfish was both a main part of the diet, and a trading commodity on long voyages.
Perfect Timing – It is precisely the time of year when climatic conditions in Northern Norway are perfect for drying fish…that the cod comes in to the coast, either to spawn or feed. 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 drying racks.
The pure air and the cold winter climate from January to April are the ideal components in this unique processing – without doubt the least energy consuming in the world.
Old Fashioned Lutefisk: Lutefisk should be thawed and cut into serving size pieces (8-12 oz. portions). Combine 3 quarts of water with 1 ½ Tbsp. of salt. Bring to a boil, and then add the fish. Cook 8-11 minutes or until fish flakes. Remove fish from water and serve immediately. Cook fish to internal temperature of 140°F – DO NOT OVERCOOK.
Traditional Lutefisk: Preheat oven to 375°F degrees. Place thawed fish in a casserole dish and cover with foil. Bake 30 minutes or until fish flakes. Remove pan from oven and serve immediately. Cook fish to internal temperature of 140°F – DO NOT OVERCOOK.
Microwave Lutefisk: Place thawed fish in a microwave safe dish and cover. Cook on medium/high setting for 8-10 minutes. Watch closely as microwave powers vary. Remove fish from dish and serve immediately. Cook fish to internal temperature of 140°F – DO NOT OVERCOOK.