Lutefisk

Lutefisk is <a href="/facts/Dried_fish/dDp0xQUc">dried</a> <a href="/facts/Whitefish_(fisheries_term)/jyQ4mKg5">whitefish</a>, usually <a href="/facts/Cod/khIBy59d">cod</a>, but sometimes <a href="/facts/Common_ling/tcvJVb3D">ling</a> or <a href="/facts/Burbot/IBLbfXqA">burbot</a>, <a href="/facts/Curing_(food_preservation)/hhKEjjLp">cured</a> in <a href="/facts/Lye/bdB2nPFk">lye</a>. It is made from aged <a href="/facts/Stockfish/cgjnW1Ea">stockfish</a> (air-dried whitefish), or <a href="/facts/Dried_and_salted_cod/o55RqSx5">dried and salted cod</a>. The fish takes a <a href="/facts/Gelatinous/RDeVU6HT">gelatinous</a> texture after being rehydrated for days prior to eating.
Lutefisk is prepared as a seafood dish of several <a href="/facts/Nordic_countries/uaqX7z81">Nordic countries</a>. It is traditionally part of the Christmas feasts Norwegian <a href="/facts/Julebord/SYsxgm2p">julebord</a>, Swedish <a href="/facts/Julbord/3fKCvhpM">julbord</a>, and Finnish <a href="/facts/Joulup%25C3%25B6yt%25C3%25A4/txxUSEXB">joulupöytä</a>.

Lutefisk open-in-new

Lutefisk