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What is Lutefisk?

Updated: 12/13/2022
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15y ago

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Norwegian in origin, Lutefisk was first mentioned in the Norwegian literature of Olaus Magnus in 1555. It describes how lutefisk was prepared and eaten. Stockfish must soak in a strong lye solution for two days and two nights (48 hrs), it is then rinsed in fresh water for 24 hours before it is cooked and eaten. It is served with salted butter.

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