Lutefisk

Lutefisk is dried whitefish, usually cod, soaked in water and then treated with lye to give it a soft, gelatinous texture. It is soaked again before cooking so the lye is removed; buy it ready-prepared rather than attempting the lye treatment at home.

Bake it in a covered dish at 200 °C for about 20–25 minutes, until it is hot throughout and flakes easily. Lutefisk releases plenty of liquid as it cooks, so drain it carefully and handle it gently; steaming or microwaving are also common methods.

Boiled potatoes, mushy peas or other peas, and crisp bacon are classic accompaniments. Many people also serve it with white sauce or mustard sauce; the salty, crisp bacon contrasts especially well with the fish’s mild, soft texture.

Its distinctive smell comes from the dried fish and the lye treatment, and can become more noticeable as it heats. Cook it in a covered dish and ventilate the kitchen; fresh lutefisk should not smell rotten or sharply sour before cooking.

Keep fresh, ready-to-cook lutefisk refrigerated in its packaging and follow the storage instructions and use-by date. Once cooked, chill leftovers promptly in a covered container and eat them within two days; reheat until steaming hot.

No. Lutefisk is treated with lye and should be cooked before eating; cooking also gives it the texture expected of the dish. Buy it ready-prepared and follow the package’s directions for soaking or cooking.