SC - Return of the Dread Recipe Challenge

[Uduido@aol.com]

Uduido at aol.com wrote:

> By the way, is a 'stockfish' the nsame as a 'lutefisk'? I have a
> 'stockfich' which I bought in N.Y. City  at a wonderful Jewish place that is
> half used and still hanging around in the kitchen after 10 yrs. (perfectly
> edible yet!).
> 
> Lord Ras

Stockfish  is the English term for air-dried cod, which would have been
reconstituted in period with repeated and lengthy soaking, after having
first beaten it for a long time with a wooden mallet, to tease the
fibers apart, and make them more receptive to water penetration.

Scandinavian terms for this that I'm familar with are Stokfisk and/or
Torsk(i).

Torski becomes lutefisk only when it is soaked in running water for a
while, further soaked in potash or lye solution, and then soaked again
to remove the alkalai. I wonder if the term "lute" means lye?

Some people cheat, by the way, and poach fresh cod fillets, calling it
lutefisk. Can you remember the name of the store you bought the
stockfish in? Wasn't by any chance Russ and Daughters, was it? Still the
best smoked fish place in Manhattan. The best in the city is in
Williamsburg, Brooklyn. I'm not even certain there's a sign above the
place, so while I could take you there, I don't know its name.

Adamantius
______________________________________
Phil & Susan Troy
troy at asan.com
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