LL-L: "Delectables" LOWLANDS-L, 13.NOV.1999 (02) [E]

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 L O W L A N D S - L * 13.NOV.1999 (02) * ISSN 189-5582 * LCSN 96-4226
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From: R. F. Hahn [sassisch at yahoo.com]
Subject: Delectables

Oops!  Here are a few corrections.

I wrote:

> It is not a part of the North German diet, as far as I know.  We call it
> _Stockfisch_ and usually associate it mostly with Scandinavia.  Like in the
> Netherlands, North German preservation tradition is mostly based on pickling,
in
> brine or in vinegar.  This is why salty (e.g., _Bismarkhering_) and
> sweet-and-sour (e.g., _Rollmops_) flavors are the traditionally preferred
ones.

(1) I think _Stockfisch_ only refers to the fish in its dried stage.  I don't
know what we would call the finished version -- by the Norwegian or Swedish
name, I suppose.

(2) I believe that _lutfisk_ is Swedish and that _lutefisk_ is Norwegian.  I
also assume that these are derived from Sw./Norw. _lut_ (Mod. Icelandic _lútur_)
'lye' and Sw. _luta_ and Norw. _lute_ 'to soak in lye'.  (Cf. 'lye': Low Saxon
(Low German) _Loog'_ [lO.UG], Dutch/Afrikaans _loog_, German _Lauge_, Old
Icelandic _laug_ < Indo-European *_lou-_ 'to soak', 'to bathe'; cf. Latin /lav-/
_lavare_, Greek _loûsthai_ 'to bathe')

(3) It should have been "This is why salty (e.g., _Matjeshering_) and
sweet-and-sour (e.g., _Bismarckhering_, _Rollmops_) flavors are the
traditionally preferred ones."  The Low Saxon names are _Matjes(heern)_ (herring
fillet preserved in brine), _Bismarckheern_ (herring pickled in vinegar with
mustard seeds and other spices) and _Rollmops_ (like _Bismarckheern_, only
rolled around a piece of pickled cucumber and peppercorns) respectively.

Sorry about the errors.

Laatt Ju dat lecker smecken!

Best regards,

Reinhard/Ron

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