Lutefisk is the supreme culinary challenge this side of ­chocolate-covered beetles. There’s just something psychologically off-putting about a Scandinavian “delicacy” that needs to be skinned, salted, ...

Preheat oven to 400 degrees. Cut lutefisk into serving size pieces. Wrap each piece in tin foil. Punch holes in the bottom of each package. Put a baking rack on a baking sheet with sides, and put ...

KASSON, Minn. — Lutefisk is what you get when you soak cod in lye. It doesn’t sound like the most appetizing treat, but many descendants of Norwegian and Swedish immigrants can’t get enough of it, ...

LITCHFIELD, Minn. (AP) - Dozens of Minnesota Scandinavians and the people who love them flock to the VFW Club in Litchfield every Thursday from November through January, where a $20 bill will get you ...

There are pretty much only two opinions when it comes to lutefisk: You either love it, or you don't. Helga Staffan, 63, comes down on the "don't" side of the debate. Staffan grew up in a town of less ...

Tucked in the corner of a busy kitchen in First Presbyterian Church in Grand Forks, a team of white-clad "lutefisk chefs" led by Carrol Juven hover around steaming vats of the traditional Norwegian ...

It's terribly stinky at our family Christmas Eve evening meal. Each year, the center platter dons a fish with a texture that reminds me of Jell-O. Fish Jell-O for Christmas? It's technically lutefisk.

"Butter helps it slide down your throat," said Dennis Voss, the husband of a Norwegian-American, revealing his own survival secret for stomaching the gelatinous blob as they dined with friends on ...