Toned Morgans. Too Common?

The lye is washed out before you eat it. I think the lye releases sulfur from the fish, which is rich in it, and it's the sulfur that causes the black tarnish on your fork. As far as sulfur from paper, the biggest source is from papermaker's alum (aluminum sulfate).

I have a friend who lives in Sweden who swears it's quite an experience (it's called lutfisk there and is prepared around Christmas along with peas and potatoes.) It's just not an experience I'd ever want to have, especially as someone who does not normally eat fish.

I had a lot of family in Arkansas, including my dad's side of the family, who lived in Atkins, Dardanelle, Russellville, Morrilton, etc.

Growing up when we would drive down the highway from Little Rock towards that way, if we had the windows down, the strong smell from the pulp / paper mills near that area could be rather overpowering if you were downwind from it. Grandpa raised hogs and chickens, and that was pungent, but the paper mill smell was worse, at least in my book.

edit: apparently that was my 10000th post, goodness!

That's neat! Puerto Rican cuisine has the same thing but called "bacalao guisado" with dry cured, salted codfish (bacalao), olives, tomatoes, potatoes, onions, garlic, and sometimes peppers or avocados, etc. (You can also use tilapia, but it's twice as expensive per pound!)