Editing Lutefisk (section)

==Cooking==
After the preparation, the lutefisk is saturated with water and must therefore be cooked extremely carefully so that it does not fall to pieces.

To create a firm consistency in lutefisk, it is common to spread a layer of salt over the fish about half an hour before it is cooked, to leach some of the water out of the fish meat. The salt must be rinsed off before cooking.

Lutefisk does not need additional water for cooking; it is sufficient to place it in a pan, salt it, seal the lid tightly, and let it [[Steaming|steam]] on a very low heat for 20–25 minutes. An alternative is to wrap it in [[aluminium foil]] and bake at 225&nbsp;°C (435&nbsp;°F) for 40–50 minutes.<ref name=nordarchive/> Another option is to [[parboil]] lutefisk, wrapped in [[cheesecloth]], until tender. Lutefisk can also be boiled in water, or cooked in a [[microwave oven]]. The typical microwave cooking time for a whole fish, supplied as a package of two sides, is 8 to 10 minutes at high power in a covered dish, depending upon oven power.<ref name=stradley>{{cite web | last=Stradley | first=Linda | title=Lutefisk History and Recipe | website=What's Cooking America | date=22 July 2017| url=https://whatscookingamerica.net/history/lutefiskhistory.htm}}</ref>