Every winter, hundreds of fishing boats gather in the cold, clean waters of northern Norway to catch the migratory Arctic cod. This prized fish arrives from the Barents Sea along the coasts of Lofoten, Senja, and Vesterålen between January and April to spawn.
Once caught, the cod is cleaned and gutted right on board the fishing boats. On land, they are hung in pairs on wooden racks, spaced apart to allow air circulation. The brackish wind and Arctic sun turn them into stockfish, a unique product in the world.
This initial outdoor drying process takes about three months and ends in June. The fish are then brought indoors for further drying, where they lose up to 70 percent of their original weight.
A Viking delicacy
The Vikings, intrepid navigators and warriors as they were, soon discovered the unique properties of dried cod. The cod sustained them during long crossings and cold winters, providing the protein they needed to meet the challenges of seafaring life. It was a practical, light and, above all, durable food, perfect for storage aboard their ships.
Christian fasting: good thing there was stockfish!
During the Middle Ages, the Catholic Church required the faithful to abstain from eating meat during Lent –the 40-day period before Easter. During these days, Christians could only eat simple, lean foods. Fish, especially cod and stockfish, became the staple foods of the faithful during this time.
In the 16th century, at the height of the Counter-Reformation period, the Church increased the days of fasting and abstinence even beyond Lent, mandating fish consumption for nearly 150 days a year. This practice encouraged the spread of stockfish throughout Europe, especially in inland regions where fresh fish was hard to come by. Norwegian stockfish, with its long shelf life, became an essential food for populations far from the sea.
Norwegian stockfish in the kitchen
Norwegian stockfish is prized for its firm texture and delicate taste. Before cooking it, it must be hydrated again, soaking it in cold water for several days –changing the water daily. This soaking process restores the fish to its natural texture and makes it ready to be used in a variety of recipes, from relatively simple stews to more elaborate dishes.
Lutefisk: a Viking Christmas staple
One of the most famous stockfish dishes is lutefisk, a symbol of Norwegian Christmas tradition and conviviality, even considered a symbol of Norwegian identity.
To make lutefisk, the stockfish needs to be soaked in a solution of lye (sodium hydroxide) for several days. This process gives the fish a gelatinous texture and a unique flavor, making it a favorite among Norwegians.
After soaking, the lutefisk is salted for 2 to 3 hours, rinsed and then baked in the oven at 225°C for about 30-40 minutes. Meanwhile, boiled potatoes and crispy bacon are prepared and served with mashed peas or other side dishes of your choice. The dish is often accompanied by beer or brandy, and may be served with eplemos, a Norwegian apple compote.
Every bite of lutefisk is an harmonious synthesis Norwegian land and sea, creating a perfect alchemy for body and soul.
