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).] |
| lut·fisk (lōōt'fĭsk') n. Variant of lutefisk. |
| lutfisk | |
noun | |
| dried cod soaked in a lye solution before boiling to give it a gelatinous consistency [syn: lutefisk] |