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Lutefisk I

Complete directions for making lutefisk from stockfish: 8 days of soaking in cold water, 4 days in a lye of 1 l fish lye and 12 l water, 2 days of freshening, then boiling in salted water and serving with melted butter or pork drippings.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 123 (falt i det fri)

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About the dish

Erken's directions for making lutefisk from scratch out of stockfish – a process of nearly two weeks. "Rødskjær" is a designation for good-quality stockfish with reddish flesh.

How to make it

  1. 1

    Soaking

    Place the stockfish in cold water for 8 days. Change the water every day.

  2. 2

    Lye treatment

    Mix the fish lye with the 12 liters of water and let the fish lie in the lye for 4 days.

  3. 3

    Freshening

    Take the fish out and place it in cold water for another 2 days. Change the water often.

  4. 4

    Cooking

    Put the fish into boiling, salted water – 2 dl salt to 2 l water – if you want it firm. If you want it "trembling" on the platter, add the salt only 2 minutes before the fish is taken out.

  5. 5

    Serving and storage

    Serve with melted butter or pork drippings. In the cold season the lutefisk can be kept for a longer time, but then the water must be changed daily.

Changes from the original

The measures are kept (1 l fish lye to 12 l water, 2 dl salt to 2 l water). The quantity of stockfish is not given in the original and has been estimated. Pork drippings are kept as an alternative to melted butter.

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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914Modernised
To1914Modernised
Modernised → 1914 (proofread, p. 123)~74% of the text changedremovedadded
2 kg tørrfisk (helst «rødskjær»). Tørfisk, helst «rødskjær» 1 l fiskelut. l. fiskelut 12 l vann (til luten). 2 dl salt (til 2 l kokevann). smeltet smør eller ribbefett (til servering). Legg tørrfisken i kaldt vann l. vand. Fisken lægges i 8 dager. Bytt vannet dage i koldt vand; vandet byttes hver dag.. Bland fiskeluten med dag. Fiskeluten og de 12 litrene vann l. vand blandes, og la heri ligger fisken ligge i luten i 4 døgn.. Ta fisken opp og legg den døgn, tages op, lægges i kaldt vann koldt vand, som ofte skiftes, igjen i 2 døgn til. Skift vannet ofte.. Sett fisken døgn. Sættes over ilden i kokende, saltet vann – vand — 2 dl del. salt til 2 l vann – l. vand —, hvis du man vil ha den fast. Vil du man ha den «skjelvende» på «skjælvende» paa fatet, tilsettes tilsættes saltet først 2 minutter før fisken tas opp.. Server tages op. Serveres med smeltet smør eller ribbefett. I den kalde årstiden Lutefisk kan lutefisken oppbevares lengre i den kolde aarstid opbevares længere tid, men vannet må vandet maa da byttes daglig.

Note on Modernised

Målene er beholdt (1 l fiskelut til 12 l vann, 2 dl salt til 2 l vann). Mengde tørrfisk er ikke oppgitt i originalen og er anslått. Ribbefett er beholdt som alternativ til smeltet smør.

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Frequently asked questions

How long does the whole process take?
14 days in all: 8 days in cold water (the water changed daily), 4 days in the lye mixture (1 l fish lye to 12 l water), and then 2 days in cold water changed often.
Which stockfish is recommended?
The recipe recommends stockfish, preferably the "rødskjær" grade.
How do I get the fish firm or "trembling"?
If you want firm fish, it is boiled in boiling salted water (2 deciliters salt to 2 liters water). If you want it "trembling" on the platter, add the salt only 2 minutes before the fish is taken out.
What is served with it, and can the lutefisk be stored?
Served with melted butter or pork drippings. In the cold season the lutefisk can be kept for a longer time, but then the water must be changed daily. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 123, and makes 6 servings.

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