I haven't done lutefisk yet
The Scandinavians say it is currently far more popular in the US Midwest than in Scandinavia.
Someday I may fake up a batch of gravlax, (salmon from the grave) but I can't make it by the original method, the weather here is too warm and I live to far from the tide line. Originally, the salmon was salted, then buried in the wet sand at the tide line for a week or two to ferment.
Someday I may fake up a batch of gravlax, (salmon from the grave) but I can't make it by the original method, the weather here is too warm and I live to far from the tide line. Originally, the salmon was salted, then buried in the wet sand at the tide line for a week or two to ferment.
