Chris Dorff, president of the 105-year-old Olsen Fish Co. in Minneapolis, thinks the way to save lutefisk is to innovate. The dried-rehydrated fish dish that’s been declining in popularity in recent ...

Preheat oven to 400 degrees. Cut lutefisk into serving size pieces. Wrap each piece in tin foil. Punch holes in the bottom of each package. Put a baking rack on a baking sheet with sides, and put ...

Tucked in the corner of a busy kitchen in First Presbyterian Church in Grand Forks, a team of white-clad "lutefisk chefs" led by Carrol Juven hover around steaming vats of the traditional Norwegian ...