Appears in

Oxford Companion to Food

Oxford Companion to Food

By Alan Davidson

Published 2014

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Lutefisk a speciality of Norway and Sweden, also the Swedish-speaking part of Finland and the Norwegian and Swedish communities in N. America. It consists of stockfish (dried cod, usually, but ling and pollack have been used) which has been soaked, steeped in a lye solution, and then rinsed lengthily under running water before being boiled. This treatment gives the fish a jelly-like consistency. It is served with boiled potatoes and flatbread. Pepper and melted butter are necessary accompaniments. Regional variations of this standard service exist in both Norway and Sweden.