[loo-tuh-fisk] 
| dried cod tenderized by soaking in lye, which is rinsed out before cooking. |
| lu·te·fisk (lōō'tə-fĭsk') n. A traditional Scandinavian dish prepared by soaking air-dried cod in a lye solution for several weeks before skinning, boning, and boiling it, a process that gives the dish its characteristic gelatinous consistency. [Norwegian : lut, lye (from Swedish, from Old Norse laudhr, soap, foam; see leu(ə)- in Indo-European roots) + fisk, fish (from Old Norse fiskr).] |
təˌfɪsk