lu·te·fisk (ltə-fĭsk′) also lut·fisk (ltfĭsk′)
A traditional Scandinavian dish made from stockfish that has been soaked in a lye solution for several days before cooking, becoming soft and gelatinous.
[Norwegian : lut, lye (from Swedish, from Old Norse laudhr, soap, foam; see leu(ə)- in the Appendix of Indo-European roots) + fisk, fish (from Old Norse fiskr).]
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