We think every Minnesotan should be required to try lutefisk as a rite of passage. After all, the lutefisk capital of the world is said to be located in Madison, Minnesota, and the word “lutefisk” ...

In Friday's masterpiece, which I certainly hope you savored, I perhaps unwisely waded into the issue of whether lutefisk should be baked or boiled. Some say lutefisk should be baked to firm it up.

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 ...

The obligatory bite of lutefisk at a Winter Solstice/Christmas celebration is one of two yearly traditions for thousands of Scandinavian Americans. The other is to complain about having to eat it.

"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 ...

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 ...