![cover image](https://wikiwandv2-19431.kxcdn.com/_next/image?url=https://upload.wikimedia.org/wikipedia/commons/thumb/6/62/ForkLutefisk.jpg/640px-ForkLutefisk.jpg&w=640&q=50)
Lutefisk
Nordic dried fish dish / From Wikipedia, the free encyclopedia
Not to be confused with lutefish, freshwater fishes native to Africa.
Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye. It is made from aged stockfish (air-dried whitefish), or dried and salted cod. The fish takes a gelatinous texture after being rehydrated for days prior to eating.[1]
This article needs additional citations for verification. (March 2015) |
![](http://upload.wikimedia.org/wikipedia/commons/thumb/6/62/ForkLutefisk.jpg/640px-ForkLutefisk.jpg)
Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feasts Norwegian julebord, Swedish julbord, and Finnish joulupöytä.[2]