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Lutefisk prepared to eat. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye.
Stockfish is unsalted fish, especially cod, dried by cold air and wind on wooden racks (which are called "hjell" in Norway) on the foreshore. The drying of food is the world's oldest known preservation method, and dried fish has a storage life of several years.
A delicacy which is somewhat popular in Norway is torsketunger, cod's tongue. Fish Market in Oslo. Fish is an important part of Norwegian cuisine. Lutefisk – lyed fish: a modern preparation made of stockfish (dried cod or ling) or klippfisk (dried and salted cod) that has been steeped in lye. It was prepared this way as a way to preserve the ...
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Once your cod is ready for action, cover the potatoes with cold salted water and put on a high heat with a lid on the pan to boil. Give the cod a squeeze and put it into a small pan with the bay and milk over a low heat. Cook gently for 30 minutes or until the fish start to fall apart.
The most common fish used for boknafisk is cod, but other types of fish can also be used. [122] Boknasild – a variant of boknafisk, with herring used instead. [123] Lubbesild – a term for a variant of the salted and dried herring from South-West Norway, mainly in Sunnhordland and the surrounding area. [124]
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Commonly, fishcakes used cod as a filling; however, as cod stocks have been depleted, other varieties of white fish are now used, such as haddock or whiting. [3] Fishcakes may also use oily fish such as salmon for a markedly different flavour. Fishcakes have also traditionally been made from salted fish (most commonly cod, haddock, or pollock).