lu·te·fisk 
(ltə-fĭsk′) also lut·fisk (ltfĭsk′)
(ltə-fĭsk′) also lut·fisk (ltfĭsk′)n.
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).]