Lutefisk

I thought for a while about whether I wanted to write about Lutefisk, but I decided it deserved a place on this site. I’ve been exposed to lutefisk several times, but have always managed to escape without having to eat it. This Scandinavian dish, some say Norwegian, others Swedish, still others call it Finnish, is fairly common in the Midwest where there are loads of Lutherans.

Preparation is simple. Take some dried whitefish and soak it in cold water for about a week. The fish is then treated with lye. Yes, the corrosive dangerous compound. To make the fish edible, since it is now also caustic, it has to get soaked in water for another. It is then cooked. The result is both fishy and gelatinous, while still tasting of, guess what, lye.

I am somewhat hesitant about eating foods that need to have the toxic compounds rinsed off of them before they can be consumed. I am also wary of fish that can be described as “jelly-like”. It smells bad. It looks bad. Conclusion? It is bad.

Should you eat this? Do you like fish that can be described as gelatinous?

Have I personally tried this? No.

Available at any Minnesota family reunion or holiday dinner.