[Sca-cooks] Fermented fish

[Druighad at aol.com]

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In a message dated 7/10/02 8:31:05 AM Central Daylight Time, troy at asan.com
writes:


> My understanding is that it's air-dried cod or ling, similar to
> medieval stockfish, soaked in a lye solution to tenderize, rinsed
> completely, then cooked. The gelid texture is the result of the
> breakdown of connective tissue during the lye soak. There is a
> perfectly recognizable lutefisk recipe (although under another name)
> in Sabina Welserin's 1553 cookbook.

Would that also be how gefiltefish is made as well? I have never studied
Kosher foods, so I'm wondering if lutefisk and gefiltefish are along the same
principles.

Thanks for claryifing Master A!
Finnebhir Moon Dancer
Rhiallu Ulfhednar
Vanished Woods Shire
Middle Kingdom