Lutefisk

It is traditionally part of the Christmas feasts Norwegian julebord, Swedish julbord, and Finnish joulupöytä.

To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is needed.

Lutefisk does not need additional water for cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it steam on a very low heat for 20–25 minutes.

[6] Lutefisk is traditionally served with boiled potatoes, mashed green peas, melted butter and small pieces of fried bacon.

In Norway, Sweden and Finland, lutefisk is a part of the Christmas tradition and is mostly eaten with boiled potatoes, green peas and white sauce.

[7] In the United States, lutefisk is often served with a variety of side dishes, including bacon, peas, pea stew, potatoes, lefse, gravy, mashed rutabaga, white sauce, melted or clarified butter, syrup, and geitost, or "old" cheese (gammelost).

In Minnesota and Wisconsin, this method (seasoned with allspice) is common among Swedish-Americans, while Norwegian-Americans often prefer to eat it unseasoned with melted butter or cream sauce.

[8][9][10] The Norwegian Seafood Export Council indicated sales of lutefisk to restaurants and catering companies in Norway increased by 72% between 2005 and 2008.

Lutefisk is also eaten in Canada, which has a relatively large Scandinavian population particularly in the traditionally agricultural, western inland provinces.

When some neighboring Vikings attacked, they burned the racks of fish, but a rainstorm blew in from the North Sea, dousing the fire.