When we were in Minnesota, I made a big deal about experiencing true Minnesotan foods. That's when Bob told us this story about lutefisk. He said that one of his friend's family was talking about getting together for something and making lutefisk at the grandmother's house. When the grandmother was told about this, she said something like this: "I don't want you to cook lutefisk at my house! I don't want my house to smell like p---y!" (you can guess what that last word is) Well, after that story, I was intrigued to find out more about this lutefisk, so I looked it up in my friendly neighborhood Minnesota cookbook. It didn't have a recipe for it, but here's what it said:

"Two weeks before Christmas, tranditional Scandinavian households begin the preparatioin of the codfish for 'lutefisk.' Washtubs become lutefisk tubs in which to soak the dried stacks of cod for a week. In the 'luting' process, a lye solution of citical strength is used: too weak and the fish is tough; too strong and it disappears during cooking. It takes another week of soaking to get the lye out, and then the product is simmered gently over heat until flaky and tender. *pay attention, this is the important part* Often the men stay away from home during this prearation process because of the PUNGEN AROMA. But the final presentataion of the lutefisk with its complementary dishes of fruit soup and lefse (what the hell is that?) always brings them back."
- From Minnesota...More than a Cookbook

More than a cookbook, indeed. Thanks, Laurie and Debra Gluesing, for educating us with this enlightening information about the lutefisk.