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Other from Norway, Sweden, Finland
Lutefisk is not a ferment. Air-dried stockfish is soaked in water for about a week, then in lye for a few days until it swells to pH 11–12, then soaked in clean water again to wash the lye out. It is in the atlas as a contrast to fish that bacteria change, such as rakfisk. Made in 4 steps over 7 days – 11 days. The longest step, soak the stockfish in cold water, takes 5–7 days (Hassoun A 2020).
| Main step | 5–7 daysReported[hassoun2020][wp] | Soak the stockfish in cold water |
|---|---|---|
| Temperature | 200 °CReported[hassoun2020] | Salt and cook |
| Acidity | pH 9.8–10.9Measured[hassoun2020] | Salt and cook |
| Stockfish · Air-dried cod, or other whitefish[hassoun2020][snl-lutefisk] |
| Lye · Caustic soda today; the lye was first made from birch ash[hassoun2020][snl-lutefisk] |
| Cold water · For the soaks before and after the lye[hassoun2020] |
| Starter: none; the change is chemical, not microbial |
Total time across the recorded steps: 7 days – 11 days
What changes: Hard, dry stockfish soaks in cold water for about a week and takes up water
Output: rehydrated fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Lutefisk is a boundary entry. No microbe does the work; lye breaks down and swells the fish protein. Rakfisk and surströmming, by contrast, are changed by bacteria.
Food-grade lye is caustic. The long soak in clean water after the lye is what makes the fish edible, and finished lutefisk is still strongly alkaline, at about pH 10.
Every number is labelled with how it is known. How this atlas is made
Lutefisk is recorded from the 16th century, first by the Nordic priest and writer Olaus Magnus. Where the lye came from is debated; one story tells of a stockfish rack of birch catching fire. The lye was first made from birch ash.
