Let us know how it works out but I will stick to baked catfish.

I've never actually eaten it, but I've been in the same room as it, and I recommend this is one Minnesota tradition you leave unexplored.

I wish I'd tried it when I lived there. Lutefisk and whatever that liquor is they drink with it -- aquavit?

I never had lutefisk in the 8 years I lived in Minnesota, and I don't feel like I missed anything.

Now, had I missed bbq in Arkansas--that would have been a tradegy of another sort.

In other news, according to students in a Ball State doctoral class, I need to learn that print and web production are different and my cv has too much white which is too "brighty."

hmmmm. People should remember that other people google themselves.

Yea! You know it's Jul when the lutefisk dinners start! However, just because Norskis were all clever and came up with this brilliant way to preserve fish way back when doesn't mean we should still ACTUALLY EAT IT. So, check it out, get close enough to sniff (*eyes watering*), and then hit the dessert table--that's where the good stuff is!

You are all awesome and your comments are priceless. But just to clarify: I have to real intentions of trying lutefisk, because I can't stomach the reality of fermented, jellied fish. I so love that there are dedicated, old-skool Norskies here that totally do, though. There was another sign yesterday in a different place that I didn't get a shot of: EXPERIENCE LUTEFISK.

And I would imagine that it would be quite the experience. But I will just have to continue imagining.

Hey, you could have lutefisk with a side of southern hominy, another product of The Lye Cooking School. I still remember Dr. Bond out there every fall, cookin' that field corn in the big black iron pot over a wood fire. ...

I'm so tickled lutefisk drew so many comments, I want to add one.
But all I have to say is I prefer to stick with lefse--another pale winter food, but made from the harmless potato.