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Olsen Fish Company products are great for cooking with and can be prepared many different ways. We offer a variety of simple recipes that are perfect for any occasion or setting and that meet most dietary restrictions. Our Herring and Lutefisk are all natural, Kosher (OU), gluten-free, and have the highest amount of omega-3 available from a natural food source. Our products are as healthy as they are delicious.
Try one of our delicious Scandinavian recipes or serving ideas today!
Herring Cocktail: Individual Herring cocktail is a great alternative to the high priced ones. Add a little garnish to your cream or regular cutlets and listen to your guests rave.
Herring Tea Sandwiches: Using cocktail breads, add sliced tomatoes, cucumber, onion rings, radishes and black olives with a dollop of spicy mustard and cream cheese. Garnish with parsley to create a very delicious and eye appealing appetizer
Herring Salad: Wine herring traditionally decorated with chopped egg yolks, egg whites, beetroot and parsley.
Herring Party Platter: Serve an assortment of Herring: regular wine cutlets, roll-ups, gaffelbitar and cream cutlets accompanied with your favorite crackers.
Herring Roll-ups: Herring fillets wrapped around a dill pickle displayed in a jar to sell by the pound in your deli section.
Herring Lunch Plate: If you are lost as what to serve during the holiday season or during Scandinavian holidays, try a Herring lunch plate! Use a variety of boiled potatoes, sliced cucumbers and tomatoes, boiled eggs, and onion with Olsen Fish Company Herring.
Herring for the Bar: What could be easier than adding a crock of Herring cutlets to your happy hour or salad buffet?
Herring for the Deli: Every deli should carry at least one kind of Herring. During the holiday season, we recommend featuring all four varieties. There is no labor involved except to make a little garnish.
Old Fashioned Lutefisk: Lutefisk should be thawed and cut into serving size pieces (8-12 oz. portions). Combine 3 quarts of water with 1 ½ Tbsp. of salt. Bring to a boil, and then add the fish. Cook 8-11 minutes or until fish flakes. Remove fish from water and serve immediately. Cook fish to internal temperature of 140°F – DO NOT OVERCOOK.
Traditional Lutefisk: Preheat oven to 375°F degrees. Place thawed fish in a casserole dish and cover with foil. Bake 30 minutes or until fish flakes. Remove pan from oven and serve immediately. Cook fish to internal temperature of 140°F – DO NOT OVERCOOK.
Microwave Lutefisk: Place thawed fish in a microwave safe dish and cover. Cook on medium/high setting for 8-10 minutes. Watch closely as microwave powers vary. Remove fish from dish and serve immediately. Cook fish to internal temperature of 140°F – DO NOT OVERCOOK.
Norwegian Lutefisk Taco: Put a piece of lefse on a dinner plate. Top with a thin layer of mashed potatoes. Flake lutefisk on top of the potatoes. Pour melted butter over the top. Add salt and pepper to taste.
Egusi (Ground Nut) Soup: Ingredients: 1 ¾ cups of eguise nuts (e.g. peanuts or cashews), 2 chili peppers, 1 small onion, 6.4 fl. oz. oil, 3.5 oz. of tomato puree, 13.53 fl. oz. water, and pieces of dried Norwegian Stockfish. Directions: Cut the Norwegian Stockfish into small pieces and soak them in water overnight. Bring a pot of cold water to a boil and add the Stockfish. Let cook for 20 minutes. Grind the nuts with the chili peppers and onion. Heat the oil in a pan and add the nut mixture adding in the tomato puree, and the water and Stockfish mixture. Let soup cook for 20 minutes. Vegetables such as spinach make a great addition as well. Serves 4.
Norwegian Stockfish the Spanish Way: Ingredients: 2.2 lbs. soaked Norwegian Stockfish, 6 boiled potatoes, 2 leeks, 2 Tbsp. butter, 2 Tbsp. tomato puree, approximately 3.38 fl. oz. water. Directions: Clean and cut the Stockfish into small pieces, the potatoes into small cubes, and the leaks into thin slices. Sauté the leeks in butter for 5 minutes. Add the tomato puree, potatoes, Stockfish and water. Simmer for 10 minutes. Serves 4.
Stockfish Mantecato: Ingredients: 8 oz. Norwegian Stockfish, soaked, 1 cup milk, 1 clove garlic, 3 Tbsp. olive oil, 3 Tbsp. whipping cream, ¼ lemon squeezed, 1 Tbsp. parsley fresh, 4 slices white bread and tomatoes. Cook the stockfish in milk with chopped garlic until it is tender. Remove the stockfish from the milk. Use a hand whisk or food processor to grind the stockfish. Add oil and whipping cream, a little bit at a time, until you have a nice puree. Start with the smallest amount of oil and cream and add more while the machine is running. Let the machine run for at least 20 minutes. Season with salt, pepper, and lemon juice. Stir in parsley just before serving. Serve the mantecato on top of small pieces of bread. Garnish with some sliced tomatoes. Serves 4.
Olsen Fish Co.
2115 North 2nd Street, Minneapolis, Minnesota 55411
Phone: (612) 287-0838 Fax: (612) 287-8761