Most lutefisk eaters know how to cook it, but should you be married to someone whose mother cooked lutefisk and now you are stuck with the job, here are two ways to go about it. Both are recommended and used by good Swedish and Norwegian cooks.

To boil lutefisk, wrap it in cheesecloth or clean cloths, such as a pillow case. Drop it into boiling salted water and when the water comes back to a boil, leave the lutefisk for 5 to 7 minutes. Remove before it becomes mushy. Drain and serve with melted butter, a cream sauce or milk gravy.

Frozen lutefisk can be cooked as above; it just takes the water longer to return to a boil.

To bake lutefisk, cut lutefisk into serving pieces, rinse and drain well. Place one layer deep upside down in large shallow baking pan. Bake at 325 degrees for 30 to 35 minutes, but do not let lutefisk get too soft.