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.

It's wiggly. It's jiggly. And it tastes like, well, you be the judge. Lutefisk has a bad reputation for being smelly and foul-tasting. But those who love it swear by it. Like Tom Swanson of rural ...

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 ...

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 ...

There was talk that this week’s lutefisk dinner at Christ Lutheran Church in Marine on St. Croix might be the last. It was hard to find volunteers to prepare and staff the most recent all-you-can-eat ...

Don Paugh grins and chews. His wife, Holly, watches and crinkles her nose. “I like it. It melts in your mouth when you eat it,” Don says of the gooey white pile on his plate. “I don’t care for it,” ...

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 ...

ST. PAUL — There was talk that this week’s lutefisk dinner at Christ Lutheran Church in Marine on St. Croix might be the last. It was hard to find volunteers to prepare and staff the most recent ...