Lutefisk (Norwegian,, 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]
Lutefisk is prepared as a seafood dish of several Nordic countries. It is traditionally part of the Christmas feasts Norwegian julebord.
After the preparation, the lutefisk is saturated with water and must therefore be cooked extremely carefully so that it does not fall to pieces.
To create a firm consistency in lutefisk, it is common to spread a layer of salt over the fish about half an hour before it is cooked, to leach some of the water out of the fish meat. The salt must be rinsed off before cooking.