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Lutefisk

Lutefisk is a traditional Scandinavian dish made from air-dried whitefish, most commonly cod, that undergoes a unique preservation and rehydration process involving lye (potassium or sodium hydroxide), resulting in a soft, gelatinous texture and a mildly fishy flavor with a soapy aftertaste.^[1]^[2] This delicacy is particularly associated with Norwegian and Swedish culinary traditions, where it serves as a festive food, often featured in Christmas meals alongside accompaniments like melted butter, peas, and potatoes.^[1]^[2] The preparation of lutefisk begins with stockfish—cod dried for several months until hard and lightweight—which is then soaked in cold water for about a week to rehydrate.^[1] Following this, the fish is immersed in a lye solution for 2 to 4 days, achieving a high pH of 11–12 that breaks down the proteins and imparts the characteristic jelly-like consistency upon neutralization.^[1] The lye is subsequently rinsed out through multiple changes of fresh water over several days, after which the lutefisk is gently boiled or baked at around 200°C for 40 minutes until tender, with bones easily separating from the flesh.^[1]^[3] This labor-intensive method, which can take up to two weeks, transforms the rigid dried fish into a delicate, translucent product high in water content (up to 96.8%) but low in protein and fat relative to its fresh counterpart.^[1]^[2] Historically, the practice of treating dried fish with lye predates its prominence in Norway, appearing in 16th-century Swedish and German cookbooks as well as 17th-century Spanish and Polish texts, though it gained widespread adoption in Norway during the late 18th century amid declining prices for stockfish due to competition from salted alternatives like klippfish.^[4] References to similar lye-treated fish date back to the 16th century in Nordic literature, such as the works of Olaus Magnus, but lutefisk as a distinct dish emerged as part of broader Scandinavian preservation techniques developed over centuries to store fish through harsh winters, including drying, salting, and fermenting.^[1]^[4] By the 19th century, Norwegian immigrants carried the tradition to the United States, particularly the Midwest, where it became a symbol of cultural heritage in communities like those in Wisconsin.^[3]^[4] In contemporary Nordic culture, lutefisk holds a central place in holiday feasts, such as the Norwegian julebord and Swedish julbord, evoking generational ties and national identity despite its polarizing reputation for strong odor and texture.^[1]^[4] Among Scandinavian-American groups, it fosters community through events like annual church dinners, where thousands of pounds are prepared to serve hundreds, reinforcing bonds to ancestral roots while adapting to modern tastes—some enjoy it seasoned and baked, others pair it with bacon or cream sauces.^[2]^[3] Though not a daily food due to its intensive preparation, lutefisk remains an enduring emblem of resilience in Nordic foodways, celebrated for its role in preserving both fish and tradition.^[4]

Overview and Etymology

Definition and Characteristics

Lutefisk is a traditional Nordic dish prepared from dried whitefish, most commonly cod (Gadus morhua) or ling (Molva molva), occasionally including haddock, pollock, or torsk, which undergoes treatment with lye to achieve its distinctive form.^[5]^[6] The base ingredient is stockfish, which consists of whitefish air-dried in cold Arctic conditions to preserve it for extended periods without refrigeration, transforming the fresh fish into a hard, leathery product.^[7]^[8] The alkaline lye treatment, involving a solution with a pH around 12, rehydrates and gelatinizes the dried fish, resulting in a jelly-like consistency that is translucent and pale, often described as milky or yellowish-white.^[6]^[9] This process yields a texture that is flaky yet slippery and squishy, capable of quivering on the plate, with variations from firmer sections to more soupy areas depending on the fish part.^[5]^[10] During preparation, lutefisk emits a strong, pungent odor reminiscent of ammonia or fishiness due to residual lye volatiles.^[9]^[6] When cooked, lutefisk develops a mild, subtle fish flavor with a smooth and delicate profile, though its gelatinous mouthfeel often polarizes consumers, evoking descriptions of fish-flavored gelatin or an acquired taste dominated by texture over robust taste.^[5]^[7]^[11] The dish's sensory attributes stem from the lye's chemical action, which denatures and breaks down fish proteins to yield the characteristic gelatinous texture.^[6]

Names and Spellings

The term lutefisk is Norwegian for "lye fish", derived from lut (lye, ultimately from Old Norse lauðr) and fisk (fish, from Old Norse fiskr), alluding to the essential lye treatment in its preparation process.^[12] This etymology underscores the dish's Nordic roots, where the name encapsulates the transformative chemical action of lye on dried stockfish. The word's structure persists in modern Scandinavian languages, maintaining its descriptive essence across regional tongues. In contemporary usage, primary spellings vary by language: lutefisk in Norwegian and Danish, lutfisk in Swedish, and lipeäkala in Finnish, each literally conveying "lye fish" through local terms for lye (lut or lipe) combined with the word for fish (fisk or kala).^[5] These forms reflect phonetic and orthographic adaptations in the Nordic linguistic family, with Norwegian and Danish retaining the compound form closest to the Old Norse prototype, while Swedish simplifies the vowel and Finnish incorporates a native suffix for fish. Historical references to the dish trace back to the 16th century, notably in Olaus Magnus's Historia de Gentibus Septentrionalibus (1555), where he details the soaking of fish in lye as a preservation method among Northern peoples.^[9]^[4] This Latin phrasing in scholarly texts marked an early evolution from vernacular Norse terms to formalized nomenclature, bridging medieval practices with Renaissance documentation.

History and Origins

Legendary Accounts

One prominent legend from Viking-era folklore recounts how dried cod, hung on birch racks for preservation, was inadvertently transformed during a raid. Attacking Vikings set fire to the racks, but a sudden North Sea rainstorm extinguished the flames, allowing the fish to soak in puddles of rainwater mixed with lye-rich birch ash for several months. Upon discovery by hungry survivors, the softened cod was cleaned, boiled, and deemed edible, marking the serendipitous birth of lutefisk as a survival food. While these stories are popular in folklore, the true origins of the lye treatment remain uncertain, with no definitive historical evidence for the legends.^[9]^[13] Another enduring tale involves an Irish attempt to thwart Viking invaders through sabotage. In this narrative, Irish villagers or monks, seeking to poison the raiders' stored dried fish, poured lye into the barrels during a raid around the 9th or 10th century. Surprisingly, the Vikings not only survived consuming the altered fish but found its gelatinous texture appealing, adopting the lye treatment as an innovative preservation method that enhanced the fish's longevity during long voyages.^[9]^[14]^[15] Pre-Christian Nordic folklore ties lutefisk's origins to ancient practices of resourcefulness amid scarcity, particularly during famines or raids circa 1000 AD. In these stories, wood ash from birch or beech—known for its alkaline properties—was intentionally or accidentally used to process dried stockfish, rehydrating it into a jelly-like form that could be stored without spoilage, thus sustaining communities through harsh winters or conflicts.^[16]^[9] Storytelling variations highlight cultural pride, with Norwegian retellings often emphasizing Viking ingenuity in the face of destruction, portraying lutefisk as a miraculous outcome of resilience against invaders. Swedish versions, by contrast, sometimes credit their own forebears with discovering the lye process through similar accidental exposures during coastal skirmishes, framing it as a divine or fortuitous gift for seafaring endurance. Both traditions underscore lutefisk's role as a "miraculous" staple that turned potential disaster into nourishment.^[9]^[16]

Historical Development

The earliest documented description of lutefisk appears in the 1555 writings of Swedish archbishop Olaus Magnus, who detailed the preparation of a lye-treated fish dish served with salted butter, highlighting its emerging role in Nordic culinary practices.^[8] This account underscores lutefisk's roots in preserving dried cod, known as stockfish, through alkaline treatment to make it edible after long-term storage. In medieval Catholic Scandinavia, lutefisk emerged as a vital food during fasting periods, such as Advent from December 1 to Christmas, before the 1536 Reformation, when such rules prohibited meat consumption, necessitating preserved fish options amid scarce fresh supplies along Norway's extensive coastline.^[16] Fishing communities adopted it widely as a practical alternative, transforming abundant but tough stockfish into a gelatinous, digestible protein source suitable for religious observances and harsh winters. By the 18th and 19th centuries, lutefisk's popularity spread through Norway's fishing regions, particularly around the Lofoten Islands, where stockfish production fueled exports to Europe since the 12th century, enabling broader adoption for winter storage in rural households.^[16] Pre-industrial methods relied on lye derived from wood ash—typically birch or beech—boiled in water by families to rehydrate and tenderize the fish, a labor-intensive process tied to local resources.^[9] In the mid-19th century, chemical advancements introduced commercial caustic soda as a more efficient lye substitute, as recommended by Norwegian cookbook author Hanna Winsnes in 1845, streamlining production while maintaining the dish's traditional essence.^[8]

Preparation Process

Lye Treatment

The lye treatment is the key initial step in preparing lutefisk, beginning with stockfish, which is dried cod (Gadus morhua) that has been air-dried until it achieves a hard, wood-like consistency for long-term preservation.^[1] This base material, typically unsalted and devoid of moisture, requires rehydration and chemical alteration to become edible.^[6] The process involves immersing the stockfish in a lye solution after an initial cold water soak of several days to partially rehydrate it. Historically, the lye was potassium hydroxide derived from leaching wood ashes, particularly from broad-leaf trees, boiled in water to create an alkaline liquor.^[17] In modern preparation, food-grade sodium hydroxide (NaOH, or caustic soda) is commonly used, dissolved in potable water to form a solution typically at 1-3% concentration.^[1] The fish is then soaked in this unchanged lye solution for 2-4 days, during which it absorbs the alkali, causing significant swelling and transformation into a gelatinous state.^[6] This duration allows the lye to penetrate the fish tissue, but precise monitoring is essential to prevent overexposure. Chemically, the lye creates a highly alkaline environment with a pH of 11-12, which hydrolyzes and denatures the fish's proteins, particularly collagen, breaking down the rigid structure into a soft, gel-like matrix.^[1] This reaction rehydrates the dried proteins, resulting in the fish expanding to several times its original volume and developing the characteristic slippery, jelly-like texture of lutefisk.^[6] The process must be controlled to avoid excessive alkalization, which could lead to saponification of the fish's lipids, rendering it inedible and soapy.^[6] Safety is paramount due to lye's caustic nature, which can cause severe burns to skin and eyes upon contact and poses toxicity risks if residues remain in the final product.^[1] Historically, improper handling led to injuries and potential poisoning from inadequate rinsing, but contemporary methods emphasize using protective gear, food-grade lye, and strict timing to ensure safe neutralization in subsequent steps.^[6]

Neutralization and Storage

After the lye treatment, the fish undergoes an extensive rinsing process to remove the caustic alkali and render it safe for consumption. This involves soaking the gelatinous cod in fresh, cold water with multiple changes—typically daily or several times per day—over 5 to 7 days, depending on the desired tenderness and thoroughness of lye removal.^[18]^[19]^[6] The neutralization occurs through progressive dilution with water, which lowers the high pH (approximately 11–12) resulting from the lye immersion to a safer, less alkaline level suitable for eating.^[20]^[6] During this stage, the fish partially regains structural firmness as the excess moisture from the alkaline swelling is managed, yet it preserves its signature gelatinous, jelly-like texture essential to lutefisk.^[5]^[13] Once neutralized, lutefisk is stored under refrigeration in fresh water to maintain hydration and prevent spoilage, where it can remain viable for up to one week or longer if conditions are optimal.^[5]^[13] Traditionally, it was kept in large wooden barrels that allowed for bulk preservation and subtle flavor infusion from the wood, whereas contemporary practices favor sealed plastic containers or vacuum packaging for hygiene and convenience.^[13]^[21]^[22] Indicators of successful neutralization include pieces that have a mild fishy odor, are translucent, and hold together without excessive dissolution, yielding a mild fishy flavor profile when sampled without soapy notes.^[6]^[13] In contrast, inadequate rinsing results in residual lye causing a soapy or bitter taste, potential mouth irritation, and risks of digestive upset due to the lingering alkalinity.^[23]^[6]

Cooking and Serving

Traditional Methods

Traditional methods for cooking lutefisk emphasize gentle heat to preserve its delicate, gelatinous texture, starting from pre-treated fish pieces typically 1-2 cm thick. In Norway, the preferred technique is gentle poaching, where the fish is simmered briefly in salted water to achieve an opaque and firm consistency without disintegration.^[24] Water is brought to a boil with about 3 tablespoons of salt per quart, the lutefisk pieces are added and returned to a boil, then removed from heat to steep for 5-10 minutes, depending on thickness; overcooking must be avoided as it causes the fish to break apart.^[24] Baking serves as a common variation across Nordic regions, often using an oven preheated to 200°C (approximately 390°F). The fish is placed skin-side down in a baking dish, sprinkled with salt, and covered with foil or a lid to retain moisture, baking for 20-30 minutes until flaky; wider dishes accommodate the fish's tendency to expand during cooking.^[25] Stainless steel or enamel equipment is recommended to prevent reactions with the fish's alkaline residue, avoiding aluminum which can discolor.^[24] In Sweden, where it is known as lutfisk, boiling is a traditional approach, with the fish tied in cheesecloth and simmered in boiling salted water for about 10 minutes until tender.^[26] These methods highlight regional simplicity, with the boiling often paired with sides like boiled potatoes, peas, and bacon.^[26]^[27]

Accompaniments and Recipes

Lutefisk is classically served with boiled potatoes, such as almond or Ringeriks varieties, which provide a starchy base to complement the fish's gelatinous texture. Green peas, prepared as a stew or puree by soaking dried peas overnight, cooking until tender, and seasoning with butter, salt, and sugar, add a creamy, earthy element. Crispy bacon cubes or bacon fat, fried until golden, offer a savory, salty contrast, while a white béchamel sauce—made by thickening milk with butter and flour—enhances the mild flavor of the fish.^[25]^[28]^[8] In Norwegian traditions, additional accompaniments include various mustards for sharpness, potato lefse for a soft wrap, and toppings like grated brown goat cheese or a drizzle of syrup to balance the dish's subtlety.^[28]^[8]^[5] A basic recipe for four servings starts with 2 kg lutefisk, cut into portions and salted for firmness before baking skin-side down at 200°C for about 30 minutes until flaky. Accompany with 600 g boiled potatoes, pea stew from 3 dl dried peas cooked soft and blended smooth, and 200 g diced bacon fried crisp; top the poached fish with the bacon and a ladle of pea puree or béchamel. For a Swedish-inspired version, poach the lutefisk gently and serve with warm butter sauce.^[25]^[8]^[5] Beverage pairings traditionally feature aquavit, whose caraway notes cleanse the palate against the fish's slippery quality, or a light beer to refresh and balance the mild, creamy accompaniments. These choices emphasize tangy or crisp elements to offset the dish's subtle seafood profile.^[28]^[5] Due to lutefisk's high water content, which makes it exceptionally filling despite its light taste, portion guidelines recommend 8-12 oz per person when served with sides like potatoes and peas.^[29]^[8]

Nordic Traditions

Lutefisk holds a central place in Scandinavian Christmas celebrations, particularly in Norway, where it forms an integral part of the julebord, or Christmas feast, dating back to medieval times. Traditionally served on December 24th or 25th, it is prepared alongside boiled potatoes, green peas, and white sauce, embodying a longstanding holiday ritual that emphasizes seasonal abundance after periods of restraint.^[16] In Sweden, known as lutfisk, it features prominently on the julbord, the traditional Christmas smorgasbord, where it is enjoyed as a preserved fish dish highlighting Nordic culinary heritage during the festive season.^[30] Similarly, in Finland, lipeäkala serves as a key element of Christmas meals, especially in Swedish-speaking regions, reinforcing its role across the Nordic countries as a marker of holiday tradition.^[31] The dish's association with Christmas traces its roots to pre-Reformation Lenten practices in Scandinavia, when Advent fasts from December 1st prohibited meat consumption, making preserved fish like lutefisk a vital protein source. This period of penance, observed strictly before the Lutheran Reformation in 1536, positioned lutefisk as a symbol of spiritual discipline and eventual festivity, allowing communities to break the fast with a dish that represented both hardship and relief.^[16]^[32] Fish was deemed acceptable during these fasts due to Catholic dietary rules, transforming lutefisk from a practical preservation method into a culturally embedded holiday staple.^[33] In rural Nordic areas, lutefisk fosters communal bonds through family gatherings, with preparation rituals passed down to evoke a sense of unity.^[27] These gatherings underscore the dish's role in preserving intergenerational customs. Symbolically, lutefisk represents Nordic heritage and resilience, evoking the ingenuity of ancient preservation techniques that sustained communities through harsh winters and religious observances. Despite its polarizing reputation, with only about 5% of Norwegians consuming it annually as of 2024, it persists as a marker of cultural identity.^[27]

Modern Consumption and Variations

In Scandinavia

In modern Scandinavia, lutefisk production remains centered in Norway, where approximately 2,000 tons were consumed annually as of 2001, with a significant portion destined for export to markets like the United States.^[34] This output primarily utilizes cod, reflecting Norway's strong stockfish industry, while much of the domestic supply is processed industrially for convenience. In contrast, Sweden and Finland emphasize small-scale artisanal methods, often using ling fish due to regional cod shortages, resulting in lower volumes produced locally for holiday consumption rather than large-scale export.^[16] Consumption of lutefisk has declined in popularity across the Nordic countries, positioning it as a nostalgic heritage food rather than a daily staple. In Norway, only about 3% of the population selects lutefisk as their Christmas dinner, a figure underscoring its limited appeal amid modern dietary preferences.^[35] This shift is evident in surveys showing it as one of the least common festive choices, evoking family traditions from earlier generations but rarely embraced by younger demographics. Commercially, lutefisk is widely available pre-treated and ready-to-cook in Norwegian supermarkets, particularly during the holiday season, with sales peaking in November and December.^[36] These packaged products simplify preparation, allowing consumers to focus on boiling and serving, and contribute to its seasonal resurgence in home and restaurant settings. Similar availability exists in Swedish and Finnish stores, though on a smaller scale tied to local artisanal suppliers. Efforts to revive lutefisk as a symbol of cultural heritage are underway, notably through events like the annual SPE Bergen Lutefisk Dinner, which draws industry professionals and locals to celebrate Norwegian cuisine amid globalization.^[37] These gatherings, including lutefisklag parties in December, highlight its historical ties to Nordic traditions while adapting it for contemporary audiences.

In the United States and Elsewhere

Lutefisk arrived in the United States with waves of Norwegian immigrants during the 19th and early 20th centuries, who settled primarily in the Midwest states of Minnesota, Wisconsin, and North Dakota to escape economic hardships and seek farmland opportunities.^[38]^[9] These settlers preserved the dish as a cultural touchstone, adapting it to their new environments while maintaining its role in holiday and community traditions. Today, lutefisk features prominently at events like the Minnesota State Fair, where it has been reimagined in modern preparations such as crispy steamed buns to appeal to broader audiences.^[39] In the American Midwest, lutefisk enjoys sustained regional popularity through annual dinners organized by Lutheran churches and fraternal lodges, which serve as fundraisers and social gatherings for Scandinavian-descended communities.^[40] These events, often held in fall and winter, attract hundreds of attendees and feature lutefisk boiled or baked with sides like meatballs, potatoes, and lefse.^[41] In some households and gatherings, particularly in Minnesota and Wisconsin, lutefisk is enjoyed during fall feasts, blending Nordic heritage with American holiday customs.^[42] American adaptations of lutefisk diverge from stricter Nordic methods by incorporating richer flavors and textures, such as serving it with creamy white sauces made from butter, flour, and milk to enhance its mild fishiness.^[43] Baking the fish in casseroles topped with breadcrumbs, as seen in fusion recipes like lutefisk mac-and-cheese, provides a crisp contrast to its gelatinous consistency.^[44] The supply chain is largely controlled by longstanding processors like the Olsen Fish Company in Minneapolis, which imports and prepares lutefisk from Norwegian cod using time-honored techniques to meet demand from churches, stores, and home cooks across the region.^[45] Beyond the United States, lutefisk maintains a modest foothold in countries with Scandinavian expatriate populations, including Canada, where immigrant families occasionally prepare it for holidays despite its niche appeal.^[9] Community festivals, such as Madison, Minnesota's annual Lutefisk Supper—hosted by local organizations like the VFW—celebrate the dish with all-you-can-eat meals and events that reinforce its status as a symbol of immigrant resilience.^[46]

Nutritional Profile

Lutefisk, a traditional preparation of whitefish such as cod treated with lye and rehydrated, exhibits a nutritional profile dominated by its high water content, which constitutes approximately 89 grams per 100 grams of the cooked product. This results in a low energy density of 46 kcal per 100 grams, with macronutrients consisting primarily of 11 grams of protein, 0.2 grams of fat, and 0 grams of carbohydrates. The elevated water content and minimal fat make it a lean protein source suitable for low-calorie diets.^[47] In terms of micronutrients, lutefisk provides 1.6 micrograms of vitamin B12 per 100 grams, supporting nerve function and red blood cell formation, along with 22 micrograms of iodine for thyroid health and 133 milligrams of phosphorus for bone maintenance. Although the total fat is low, it includes small amounts of omega-3 fatty acids inherent to its whitefish base, estimated at around 0.1 grams per 100 grams, which contribute to cardiovascular benefits by reducing inflammation and supporting heart health. The lye treatment process enhances protein digestibility by breaking down complex proteins into more readily absorbable peptides and amino acids, making lutefisk particularly suitable for individuals with digestive challenges, such as the elderly.^[47]^[48]^[49] As a cod-based product, lutefisk has low mercury levels, typically below 0.1 parts per million, posing minimal risk compared to higher-mercury seafood. However, proper preparation is essential to mitigate concerns: inadequate neutralization after lye treatment can leave residual alkali, potentially causing gastrointestinal irritation, while storage in brine may introduce additional sodium, though levels remain low at about 5 milligrams per 100 grams when properly managed.^[50]^[23]^[47]

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SPE Bergen LUTEFISK 2025
Annual SPE LUTEFISK DINNER. LUTEFISK & ENERGY (20 November 2025) is a yearly get-together for industry folks from Bergen and nearby areas.
[42]
Norwegian Immigration to Minnesota | MNopedia
Hundreds of thousands of Norwegians came to Minnesota Territory, and then to the state of Minnesota, between 1851 and 1920, making the Twin Cities the ...
[43]
How lutefisk, Minnesota's most infamous dish, was reinvented as a ...
Jul 12, 2023 · The Minnesota State Fair has never selected a lutefisk dish as one of its official new foods. · Now it's the one on everyone's radar as we ...
[44]
Lutefisk Dinner - Mount Olivet
Fri., December 5th, 2025•3:00pm–7:00pm. Join us for the 95th Lutefisk Dinner. Meals will include lutefisk, Swedish meatballs, rutabagas, boiled potatoes, ...
[45]
Love it or loathe it, Minnesota's lutefisk tradition lives on | MPR News
Dec 11, 2017 · The culinary custom lingers on, preserved at dozens of lutefisk dinners held this time of year in church halls and basements across Minnesota.<|control11|><|separator|>
[46]
Why We Keep Eating Lutefisk in Minnesota
Jan 13, 2020 · Annual lutefisk dinners held between October and February at Lutheran churches around the state are very real. They epitomize a comfort food experience.Missing: medieval Reformation<|control11|><|separator|>
[47]
A Fish-o-licious Recipe for Lutefisk - Eat Wisconsin Fish
Dec 28, 2021 · One way to prepare lutefisk is to bake it in the oven and then douse it with cream sauce. Some people prefer boiling lutefisk and drenching it in melted butter.Missing: traditional broiling
[48]
Recipe: Lutefisk Mac-and-Cheese - Star Tribune
Dec 24, 2014 · Pour mixture into 9- by 13-inch baking dish. Top with breadcrumbs and bake until crumbs are golden and cheese is bubbling, about 15 minutes ...
[49]
Lutefisk Is A Tradition | Olsen Fish Company
Nov 1, 2015 · The lutefisk supper is hosted by the church's women's circle and is one of its largest fundraisers. Diners pay $17 a head, $5 for kids, for a ...Missing: roles | Show results with:roles
[50]
Lutefisk & Meatball Supper @ VFW - City of Madison
Lutefisk & Meatball Supper @ VFW ... Advance tickets available the Madison Chamber Office or call 320-698-3503. Add to calendar.
[51]
Fish, alkaline cured, soaked in water, Lutefisk
Fish, alkaline cured, soaked in water, Lutefisk. Energy in 100 g. Per 100 g. 194 kJ (46 kcal). Energy →. 194 kJ. 46 kcal. Fat →. 0.2 g. Protein →. 11 g ...
[52]
What In The Heck Is A Lutefisk, And Why Do Minnesotans Eat It?
Mar 20, 2023 · One of the items caught up in the fire was dried cod stored on wooden racks. As the embers settled and ash heaps coated the dried cod, rain ...
[53]
Mercury Levels in Commercial Fish and Shellfish (1990-2012) - FDA
Feb 25, 2022 · The table is sorted by MERCURY CONCENTRATION MEAN (PPM) from fish with lowest levels of mercury to highest levels of mercury.Missing: lutefisk | Show results with:lutefisk
[54]
https://casadesante.com/blogs/gut-health/is-lutefisk-dairy-free