A traditional Scandinavian dish made from stockfish that has been soaked in a lye solution for several days before cooking, becoming soft and gelatinous.
A Scandinavian dish consisting of dried cod that has been softened by soaking in a lye solution, rinsed, and then boiled.
Origin of lutefisk
- Norwegian lut lye (from Swedish) (from Old Norse laudhr soap, foam leu(ə)- in Indo-European roots) fisk fish (from Old Norse fiskr)
From American Heritage Dictionary of the English Language, 5th Edition