Midwesterners know about lutefisk, but many folks living elsewhere
have never heard of it. Lutefisk is jellied
codfish and is supposedly a delicacy in Scandinavia, served only at special
To make lutefisk, you boil codfish in lye -- yes, I'm serious,
lye -- until the entire codfish, bones and all, turns into a white, jellied mass.
It's then rinsed (several times, hopefully) and is served warm. By the
way, it's pronounced "loot-a-fisk" if you're Norwegian or just
"loot-fisk" if you're Swedish.
really doesn't have much taste and the texture takes a while to get used
to. I've eaten it once and a small plate was about all that I could
handle, though many native Norwegians and Midwesterners of Norwegian stock are
quite fond of it.
Let's just say that it's an acquired taste.