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Bparmegeon wrote:Chicken legs
Lutefisk is made from dried whitefish (normally ling, but cod is also used) prepared with lye in a sequence of particular treatments. The watering steps of these treatments differ slightly for salted/dried whitefish because of its high salt content.
The first treatment is to soak the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12 and is therefore caustic. To make the fish edible, a final treatment of yet another four to six days of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Oh FSM, natto....
I've had this stuff before, at a sushi restaurant. It's pretty much everything you'd expect fermented soybean to taste like. No amount of soy sauce could cover that nastiness.
PKMKII wrote:Bparmegeon wrote:Chicken legs
What's weird about chicken legs?
You want weird, here's weird:
It's been described as a fish gelatin, with a very fishy aftertaste
gronank wrote:Of all strange Scandinavian fish dishes, it is astonishing you pick up on that. If you want to play it really scandinavian and really disgusting, you should go for surströmming or scandinavian rotten fish as it is named in english.
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