User:Jrhoban/Lutefisk

Lutefisk

This picture gives a close up view of Lutefisk's gelatinous texture after being prepared for a meal. For some, this texture brings a somewhat repulsive connotation, providing the many jokes and stories associated with the Scandinavian dish.

Lutefisk, a typically naturally dried cod, is a Nordic delicacy that is used to uphold tradition for many Norwegian-Americans. Usually accompanied with lefse, or an unleavened soft potato bread, lutefisk is often the main course of a traditional Norwegian Christmas-time meal [1]. Not all Norwegian-Americans enjoy lutefisk, but they stomach the “strong odor and jelly-like texture” to show commitment to their Nordic culture and heritage [1]. Because some Norwegian-Americans eat this dried cod out of obligation rather than desire, a humorous connotation has been tied to lutefisk, helping ease the criticism the dish receives while also strengthening group identity within the Nordic populations [1]. Being able to participate in the jokes and humor, as well as the stories and complaints surrounding lutefisk bestow the members of the Norwegian-American community with a special bond even if they don’t enjoy the meal itself. Lutefisk is also used to bring large groups of people together. Similar to the origins of German Catholic fish fry's, Norwegian-Americans hold fundraiser events that are frequently attended to by people of Scandinavian descent. At these fundraisers competitions are held, encouraging contestants to bring their best prepared dish of lutefisk in hopes of winning the best tasting award. The attendees of the fundraiser events get to try many different preparations of lutefisk as they make up the deciding judges [2]. These get-togethers also provide the attendees with a sense of ethnic belonging, seeing as lutefisk has been designated one of the most exotic Scandinavian cuisines of the upper Midwest [4].

The Lofoten Islands, which are located at the northern part of Norway, contain many natural harbors that are good for the fisheries. These harbors also provide an important export industry for the people in the area, allowing a large amount of lutefisk to be both imported and exported to and from Norway. When lutefisk is caught, fishermen cut off the head of the fish before taking out the innards, and, after rinsing them in salt water, tie the fish's tail together to hang them on racks to dry usually from around February to July. Once the lutefisk is ready for meal preparation, a decent amount of it is exported to U.S. buyers, such as the Olsen Fish Company. Founded in Minneapolis, MN in 1910 by Norwegian immigrants, the Olsen Fish Company is the largest lutefisk processor in North America. Before consumption, lutefisk is soaked in freshwater for a couple days to soften the meat. Then the caustic soda/lie/sodium hydroxide is added to help open the pores allowing more water to soak into the fish. The lutefisk is prepared correctly when there is a certain softness and bendiness to it. For the Olsen Fish Company, most of their lutefisk is sent to states in the Midwest including, Wisconsin, northern Iowa, Minnesota, North and South Dakota, and Montana [5].

This image depicts a typical Lutefisk processing site in the early 1900's. The men are cutting the heads off the fish and gutting them before hanging them to dry on the racks (far back right) for months at a time.

Because of its lengthy and distinct preparation, along with its unique smell and texture, Lutefisk is often joked about at gatherings. For example, the joke about the man placing lutefisk under his porch to keep the skunks away, but now doesn’t know how to get rid of all the Norwegians is one that is frequently told. This adds humor to the idea that Norwegians are very dedicated to their lutefisk tradition. Another tale told is the story about the Wisconsin State Assembly having to clarify that lutefisk did not count as a toxic substance [3]. This plays into the idea that lutefisk has a high pH level of 11-12 when served, indicating a high toxicity and alkaline heavy product which can be very corrosive. However, this doesn't stop Scandinavians from continuing their cultural tradition. Even though it is considered the running joke of Norwegian-American dining, the origin of lutefisk is one that is honored at Christmas-time. Scandinavian immigrants packed a lot of salted and dried cod before leaving their home and coming to the Midwest. Lutefisk is often “associated with the hardships that the early pioneers withstood and it pays homage to these early settlers” [3]. Norwegians in Norway often misconceive lutefisk as peasant food eaten only by the “poor fisherfolk,” but lutefisk is actually a popular dish served at Christmas time. Some Norwegian-Americans consider churches to be the saviors of Scandinavian culture in the Midwest due primarily to their Christmas lutefisk dinners [3]. The pastors are often the ones serving the attendees, meeting more of the congregation at these dinners than the whole rest of the year [3].

References

1. Stokker, K. (2002). Keeping christmas: Yuletide traditions in norway and the new land. R. Kvideland (Ed.), Folklore, (Vol. 113, No. 2) pg. 270-272. Taylor & Francis, Ltd.

2. Osterlund-Potzsch, S. (2004). Communicating ethnic heritage: Swedish-speaking finn descendants in north america. U. Kockel & M. N. Craith (Eds.),Communicating cultures (pp. 27-28). Transaction Publishers.

3. Dregni, A. (2011). Vikings in the attic: In search of nordic america, (1st ed.). University of Minnesota Press.

4. Heldke, L. (2001). Let’s eat Chinese!: Reflections on cultural food colonialism. L. Heldke (Ed.). Gastronomica, Vol.1, No.2, (pp. 76-79). University of California Press. https://doi.org/10.1525/gfc.2001.1.2.76

5. Heavy Visuals. (2019, April 20). Fishin’ for tradition: The lutefisk saga [Video]. Youtube. https://www.youtube.com/watch?v=U0XiVI5eGbM