<P> The actual reason is probably that the lack of major salt deposits in the area favored the drying process for the preservation of whitefish - a process known for millennia . Stockfish is very nutrient - rich, and one can assume that it was also consumed domestically, although it was during the boom in the stockfish trade in the late Middle Ages, the product became accessible throughout Scandinavia, as well as the rest of Europe . The higher quality stockfish would be soaked in water, then boiled and eaten with melted butter . Lower grade qualities would be harder and more fuel consuming to boil and it has been suggested that adding ash from beech or birch in the boiling water, would break down the protein chains and speed up the process . The introduction of lye in the preparation process might therefore have been incidental . </P> <P> Lutefisk as a Christmas season meal has gained attention in Norway over the past 20 years . The Norwegian Seafood Export Council indicated sales of lutefisk to restaurants and catering companies in Norway increased by 72% between 2005 and 2008 . A 2005 survey found 20% of Norwegians ate lutefisk during the Christmas holiday season, although only 3% would consider it for their Christmas dinner . </P> <P> Far more lutefisk is consumed in the United States than in Scandinavia, much of it by Scandinavian Americans in Lutheran churches and fraternal lodges . </P> <P> Madison, Minnesota has dubbed itself the "lutefisk capital of the world" as well as claiming the largest per capita consumption of lutefisk in Minnesota . St. Olaf College in Northfield, Minnesota serves lutefisk during their Christmas Festival concerts . They also host an annual music festival called "Lutefest". Lutefisk, though, is not served at this festival . </P>

Dried cod that have been soaked in a lye solution before cooking