A jelly-like fish with a questionable aroma seems like an odd choice for a Christmas dish, but Norway’s lutefisk has been experiencing a revival amid renewed interest in old traditions.

Mention lutefisk and Lowell Amundson heads for the kitchen. For 22 years, the 88-year-old Hockinson resident has been chief cook for the Sons of Norway’s annual Lutefisk Dinner. Sunday was no ...

Rehydrate fish by soaking it completely in ice water for a day, changing water several times, and keep in refrigerator. Lutefisk can be baked, steamed or poached. Luann Boyer recommends baking. While ...

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 ...

Preheat oven to 400 degrees. Place lutefisk pieces in a baking dish and sprinkle with salt. Let stand at least half an hour. Drain the liquid that the salt has drawn out of the fish and discard. Press ...