What lutefisk is
Lutefisk is a traditional Scandinavian dish made from dried whitefish, usually cod, that has been soaked in a lye solution and then soaked repeatedly in water. It is associated with Norwegian and Swedish cooking and with holiday meals in Scandinavian-American communities, especially in the Upper Midwest. The result is a soft, gelatinous, translucent fish that is then cooked and served with simple accompaniments.
Why do they use lye?
Historically, soaking dried fish in an alkaline solution, traditionally made from lye, softened and rehydrated the hard stockfish and changed its texture. The process is the reason lutefisk has its distinctive consistency and mild, slightly alkaline character. Lye is a caustic chemical, so making lutefisk from dried fish at home is not a casual project. Most home cooks buy lutefisk that is already prepared and soaked, from a specialty store, market or church fundraiser, and only need to cook it.
What does it taste like?
Lutefisk on its own tastes mild, and some describe a faint alkaline note. The texture is soft and jelly-like when cooked correctly, which is why it is usually served with strong, rich or salty accompaniments. Opinions on it vary widely.
Before you cook
- Follow the package or seller’s instructions first. Preparation can vary depending on whether the fish is fresh-soaked, frozen or sold from a bucket.
- Check whether it needs more soaking or rinsing. Properly prepared lutefisk should have been soaked in several changes of cold water until it is no longer slippery or harsh. If a package says to rinse or soak, do so. Fish that still feels strongly alkaline is not ready to eat, and if you are unsure, ask the seller.
- Thaw frozen lutefisk in the refrigerator.
- Handle the fish with clean hands and keep it refrigerated until cooking.
Oven method
Baking in a covered dish is a popular, hands-off method, and it avoids the strong smell and the fragile fish falling apart in boiling water.
- Preheat the oven to about 350-400F (175-200C).
- Lightly butter a baking dish. Place the fish pieces in it, skin-side down if there is skin.
- Sprinkle with a little salt, and dot with butter.
- Cover tightly with foil, or use a lid, so the fish steams in its own moisture.
- Bake until the fish is opaque and flakes apart, which commonly takes about 20-40 minutes depending on the thickness of the pieces and your oven. Larger portions need the longer end.
- Drain off any liquid before serving, since lutefisk releases a good deal of water.
Fish is generally considered safe at an internal temperature of 145F (63C). Use a thermometer in the thickest piece if you are unsure.
How long should I cook it?
For most fish in the oven, thickness is the best guide, and lutefisk is no exception. The range above is a general starting point, not a firm rule. Because lutefisk is already soft, overcooking can make it fall apart, so check early. Take it out once it is hot all the way through and opaque. For more on thinking about oven time by thickness, see our guide to baked perch fillets in the oven.
How to serve it
Traditional accompaniments include:
- Melted butter, often generous
- Boiled potatoes
- Peas or green peas
- Bacon or bacon fat
- Cream or white sauce, sometimes with mustard
- Lefse, flatbread, or other Nordic breads
Serve immediately while hot, because lutefisk cools quickly and gets harder to enjoy.
Troubleshooting
- Watery result. Drain the dish before serving and keep the fish covered while baking.
- Falls apart. Cook it for less time, and handle it gently with a wide spatula.
- Strong alkaline taste. It likely was not soaked enough. Check with the seller and rinse or soak according to their guidance.
If you prefer more familiar white fish, our guides to pan-frying haddock and cooking frozen mahi mahi in the oven are good places to start.