This Scandinavian favorite is made from air-dried whitefish (normally cod) prepared with lye, in a sequence of particular treatments. The fish is first soaked in cold water for 5-6 days, with the water changed daily. Then the saturated fish is soaked in an unchanged solution of cold water and lye for another couple of days. During this time, the fish swells while its protein content decreases, creating lutefisk’s famous jelly-like consistency. After this treatment, the fish is soaked another 4-6 days in cold water (changed daily) to make it edible.

Sold in fish markets, lutefisk is usually steamed and/or baked. It’s often served with bacon, green pea stew, potatoes, meatballs, gravy, mashed rutabaga, white sauce, syrup, geitost (goat cheese), or "old" cheese (gammelost). In the Midwest, lefse is another popular accompaniment.