A Scandinavian Tradition Lives On Author: Bob Brastrup
A Scandinavian Tradition Lives On
Bob Brastrup
It is not known who invented it. The Norwegians and Swedes both claim that honor. It was first mentioned in Norwegian literature in the 1555 writings of Olaus Magnus.
There are several legends as to how it came about. One is that fishermen left their cod on birch racks to dry. A Viking raid set fire to the racks, but a rainstorm blew in from the North Sea and extinguished the fire. The fish soaked in the water and ash for a long time before a hungry group gathered the fish and ate them.
Another legend says someone dropped lye on the fish which turned white when the lye was washed off.
There is a theory that men from Dalarna may have soaked the fish in a swamp.
There is also a claim that St. Patrick tried to poison a group of Vikings raiding Ireland with lye soaked fish. The Vikings feasted on the fish and declared it a delicacy. The problem with this story is that St. Patrick lived centuries before the Vikings attacked Ireland.
Yes, this discussion is about Lutefisk. It even has a national day. December 9 is listed as National Lutefisk Day!
Erica Janik, in 2011, wrote that the self-proclaimed lutefisk capital of the world is in Madison, Wisconsin where visitors are welcomed by “Lou T. Fisk”, a fiberglass codfish.
Janik also wrote that the same lye used for making lutefisk is what gives pretzels that shiny brown, cures olives, and puts a shine on bagels.
December is the traditional time for our Scandinavian communities to serve lutefisk dinners. In Montana they are usually sponsored by the Sons of Norway or the Daughters of Norway. Many Montana Lutheran churches also serve the dinner. In Butte, the Daughters of Norway hold an annual lutefisk dinner at the Gold Hill Lutheran church.
With this background, Justin Carpenter, Charmayn Barber, Chad and Nancy Heggen, Bob and Sheri Brastrup made the Butte pilgrimage to participate in this cultural tradition. Four members of the group had yet to experience their first taste of this Norwegian delicacy. For Charmayn, one taste was enough. She dined on the meatballs, potatoes, carrots and a fabulous desert. After the lutefisk, she was hesitant to try the lefse.
It was a fun time and, for some, there is desire to attend the Butte event next year.
Article Images Click on Image Thumbnail(s) to view fullsize imagePhotoCredit: Bob Brastrup Photo Image 1 Caption: Left to right: Justin Carpenter, Charmayn Barber, Chad Heggen, Sheri Brastrup, Nancy Heggen
Bob Brastrup Photo
