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.
I watched a video of someone demonstrating how to properly eat it and it involved a whole process of opening it up in a bucket of water and staying away to let the gases out, then taking it out and putting it in sandwiches with vegetables
Lutefisk? That’s Norwegian.
Honestly tho Hakarl and Lutefisk are locked in an eternal battle for the revolting seafood jerky award
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.
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I watched a video of someone demonstrating how to properly eat it and it involved a whole process of opening it up in a bucket of water and staying away to let the gases out, then taking it out and putting it in sandwiches with vegetables
Hákarl made me projectile vomit. Literally. But, pickled herring on the other hand, I learned to love.