Argentine. The smaller variety which swims in the eastern, European side of the Atlantic Ocean. A small marine fish with silvery scales similar to a sardine or a smelt. It is usually grilled or fried.
Capelin. A small bony fish of Arctic waters, resembling smelt and with the same cucumber smell when fresh, and treated in the same way as whiting.
A primarily Norwegian type of dried cod or ling or stockfish (not salted before it is dried) that is soaked in changes of water for about a week and then "luted" by adding caustic soda to the water. It is then cured in this "lye" for another 4 days or so. The fish will swell and become tender. After this it is again soaked in water for 4-5 days. It has an almost jelly-like consistency and may be baked and served with clarified butter or coated with white sauce and served with lefse, in which form it is a traditional celebratory dish served at Christmas, at Thanksgiving among Norwegian-Americans and other festivals. 1 kg dry fish makes about 5 kg lutefisk. In its finest form, lutefisk has a delicately mild buttery flavour and flaky consistency. In its not-so-fine form, it is reminiscent of fish-flavoured gelatin. Lutefisk is associated with hardship and courage. In Bergen the stockfish were wind-dried 500 years before Columbus sailed to the Americas.
Halibut (US: turbot). A huge, side-swimming flatfish found in the deep waters of the North Atlantic. The skin is dark gray or brown. It is often smoked as it has dense, oily flesh. A smaller version is called chicken turbot.
Baking powder. A raising agent used to make a baked mixture light. Baking powder consists of bicarbonate of soda (US: baking soda) and cream of tartar which, if mixed with flour or starch, assists pastry and cake doughs to rise, as when it meets moisture it produces carbon dioxide which aerates and lightens the dough.
