We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What is Lutefisk?

Mary McMahon
Updated May 16, 2024
Our promise to you
DelightedCooking is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At DelightedCooking, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Lutefisk is a Scandinavian dish which is made from dried stockfish, also called whitefish. Most commonly, the fish of choice is cod, although other white fleshed fish can be used as well. The fish is rehydrated before being soaked in lye and then soaked in fresh water. Finally, lutefisk is cooked and served with an assortment of side dishes. This particular fish delicacy is a topic of intense discussion and debate in some parts of the world; it has a unique texture and scent which can be quite intense for first-timers.

Making lutefisk is a complex process. The cook starts with a good quality dried fish, typically not salted. The fish is soaked in several changes of fresh cold water for around a week. Next, the fish is soaked in caustic soda for around two days; at the end of the lye soaking process, the fish will be puffed up and very fragile. Several fresh changes of cold water over a course of two to three days are used to leach the lye out, and then the fish is carefully steamed or broiled.

While lutefisk tends to be associated specifically with Norway, it is also eaten in Sweden and Finland. The dish is immensely popular in some regions of the Midwestern United States, thanks to the large population of Scandinavian descent, and it is often served at Scandinavian heritage festivals in these regions. In Scandinavia itself, lutefisk is eaten in the winter, typically between November and December as a holiday dish.

Writings from the medieval era suggest that lutefisk has been consumed since at least the 1300s, and possibly earlier. The concept of soaking dried cod and other whitefish in water and then cooking them is not unique, but the addition of lye certainly is. The lye depletes the protein in the fish, creating a very distinctive jelly-like texture. When lutefisk is perfectly cooked, it is partially transparent, and it can have a very pungent odor. It is traditionally served with a side of boiled potatoes, and sometimes mashed peas and other vegetables are used as well.

The fish itself has a very mild flavor, causing many people to serve it with mustard, pepper, bitter greens, and other ingredients to make the lutefisk more zesty. Another common accompaniment to lutefisk is a creamy bechamel sauce or a rich bacon gravy. Visitors to Scandinavia can often find lutefisk during the winter months; some people have actually complained of lutefisk trauma, due to hosts who are eager to share the unique dish with their guests.

DelightedCooking is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Mary McMahon
By Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a DelightedCooking researcher and writer. Mary has a liberal arts degree from Goddard College and spends her free time reading, cooking, and exploring the great outdoors.

Discussion Comments
By anon307774 — On Dec 06, 2012

My reason for loving this time of the year: Ludefisk not just once, but twice for dinner. Some say I am crazy. We are not even Swedish or Norwegian, although there are some in the the family who can't stand it. Such fools.

By jabuka — On Nov 14, 2010

The dish might be Sweedish or Norwegian, but that type of fish is eaten in other parts of the world too. During the process of soaking and preparing the fish, the fish smell is terrible, but the final product is delicious.

By anon124965 — On Nov 08, 2010

I lived in Sweden for 3 years and each Christmas Eve, when the main meal was eaten, lutefisk was one of the dishes served. It was served with a mustard sauce that had the quality that is normally found with French mustards. Without the sauce the fish had no discernible flavor. I would joke that they only eat the fish as an excuse to eat the sauce. But my hosts obviously were very attached to this dish, especially at Christmas

Mary McMahon
Mary McMahon

Ever since she began contributing to the site several years ago, Mary has embraced the exciting challenge of being a...

Learn more
DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.

DelightedCooking, in your inbox

Our latest articles, guides, and more, delivered daily.