And if anyone is feeling adventures, a [url=“http://www.olivebusiness.com/OliveHandbook/Processing/lye_cured_green_ripe_olives.htm”]recipe for lye-cured olives** can be found here.
Can’t tuna be spread on toast?
Anything can be spread on toast if you let it decompose long enough. May not taste very good, though.
With all the comments about decomposition and smell etc, I wonder if people aren’t mixing up lutefisk with sur-strömming? Sur-strömming is fermented (read rotten) herring. It smells like nothing on this earth (well, nothing still living anyhow).
Lutefisk is however more or less scentless and more or less tasteless (imho), it just has a slightly slimy consistancy (again imho). They eat it with mixed-spice seasoning at xmas here so it will taste of anything.
Honestly, I’ve heard the “legend” that some non-Viking Scandinavians were being forced out of their hometowns by Viking raids. To prevent the Vikings from eating their food/to kill off some Vikings, the people fried fish in lye. Someone noticed it smelled kinda good, and someone tasted it–which was also pretty darn good.
Thus, the legend of Lutefisk is born.
I’m sure it’s an ‘urban legend’ from before there were ‘-urbs’, but that’s what I’ve seen in multiple sources.
Tripler
Uffdah!