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Other from Norway, Sweden, Finland
Lutefisk is lye-cured fish, kept in the atlas as a boundary entry. Air-dried stockfish is soaked in cold water for about a week, then in lye for two to four days until it reaches pH 11–12, then soaked in water again to remove the lye. Hassoun and colleagues note that the role of its microbiota has been studied only recently.
| Stockfish | Air-dried cod, or other whitefish[hassoun2020] |
| Lye | Caustic soda (sodium hydroxide) in a water solution[hassoun2020] |
| Cold water | For the soaks before and after the lye[hassoun2020] |
| Starter | none |
Total time across the recorded steps: 11 days – 17 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 lye-cured fish, kept in the atlas as a boundary entry. Air-dried stockfish is soaked in cold water for about a week, then in lye for two to four days until it reaches pH 11–12, then soaked in water again to remove the lye. Hassoun and colleagues note that the role of its microbiota has been studied only recently. Made in 4 steps over 11 days – 17 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 |
Lutefisk is a boundary entry. The sources describe the change as soaking in water and lye, which swells the fish and makes it soft. Rakfisk, by contrast, is a Norwegian fish product fermented in brine.
Lye (sodium hydroxide) burns skin and eyes, even when it is food-grade. 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. No source here gives a lye strength or says when the lye is gone, so these steps cannot be followed as a home method. The Institute of Marine Research reports that researchers who checked ready-soaked lutefisk from shops with DNA tests found alkaline-loving bacteria but no gut bacteria and no Listeria, Salmonella or Vibrio. The article does not say how many samples were tested.
Every number is labelled with how it is known. How this atlas is made
Lutefisk was first mentioned in the literature in the 16th century, by the Nordic priest and ethnographer Olaus Magnus (Hassoun 2020). The Institute of Marine Research says recipes for it go back to 1555. Wikipedia says it is not known when people first treated dried fish with lye. One suggestion is that beech or birch ash was added to the boiling water for hard, low-quality stockfish to speed up cooking, so that lye came in by accident. A popular legend instead has burned birch drying racks and a rainstorm soaking the fish in ash water.
