I'm thinking that ice fishing isn't so bad after all. At least you come home with all your digits attached. Although I wouldn't mind seeing a demonstration while the group here sits on our lawnchairs and watches, that could be very entertaining.
Nice pic. I've been way too busy to get my shelter out on the lakes. That's not what life is supposed to be all about!!
Originally Posted by TomW
Okay Bob & Don: What are Lutefisk? Do they only exist in Lake Wobegon?
Pike/pickerel. Potay-toe/potah-toe. Sorry Don ... me bad.
Tom, Norby and I have talked lutefisk here quite a bit in the past. Drying cod used to be the only way to get it to market. Cod is the principal reason there are so many Portuguese in the Massachusetts-Rhode Island area. Used to be the Georges Bank was strong enough to draw their fishermen clear across the Atlantic. Hauling dried cod back to the Mediterranean is the basis of strong tradition of baccala in Portugal and Italy. The Norsks would reconstitute the solid slabs and it is an acquired taste (one I do with Susie's family every Christmas) -- a bit more firm than gelatinous, but a strange translucent blue -- thinner in appearance than skim milk. It really doesn't smell much -- usually served over mashed spuds with cream gravy on top. One serving only, please! It was a good protein source back in the days when you couldn't just slaughter your few head to keep your family going in the winter. The Mediterranean style of chipping it up and mixing it with tomato and other savories is probably much better. BTW -- Garrison Keillor first began as a public radio DJ just 15 miles west of St. Cloud, so "Lake Wobegon" is a very German area that doesn't carry that dried cod tradition very far. Brat and a beer appeal to you?
My wife's family is Swedish and like Lutefisk at Christmas also...I let them keep that tradition to themselves. We have encouraged our children to adopt the tradition, but they have yet to do so.
I am all for tradition and passing on to our kids the heritage of our family but Lutefisk? I am still trying to figure out who the first person was that came up with the whole idea of Lutefisk and the process is a whole lot of work. Wouldn't a nice piece of salmon work just as well?
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