this post was submitted on 26 Mar 2025
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[–] [email protected] 13 points 6 days ago (2 children)

Lutefisk? That's Norwegian.

Honestly tho Hakarl and Lutefisk are locked in an eternal battle for the revolting seafood jerky award

[–] [email protected] 13 points 6 days ago* (last edited 6 days ago) (2 children)

I think you're thinking of Surströmming, which is Swedish and absolutely vile. (Properly prepared) Lutefisk is quite mild though definitely weird, even if you're used to stuff like pickled herring. Ordinary pickled herring is fermented in brine (and own enzymes), intensity depends on age at the tail end of things you get fish sauce, Surströmming is fermented in lactic acid, Lutefisk is not fermented at all it's stockfish (dried without salting) rehydrated in lye, then properly rinsed and cooked. It's mostly the texture that's weird.

If you find yourself in Scandinavia one thing to definitely try is elk salami.

[–] [email protected] 1 points 5 days ago

Hmm.

That sounds far more revolting that Lutefisk. Lutefisk just isn't pleasant, but I don't like seafood in the slightest.

[–] [email protected] 4 points 5 days ago* (last edited 5 days ago)

Hákarl made me projectile vomit. Literally. But, pickled herring on the other hand, I learned to love.