In this Dec. 13, 2012 photo, Chris Dorff, president of Olsen Fish Co., holds pieces of dried ling cod from Norway before it is made into lutefisk, in Minneapolis. America's foodie cultu

 

              In this Dec. 13, 2012 photo, Chris Dorff, president of Olsen Fish Co., holds pieces of dried ling cod from Norway before it is made into lutefisk, in Minneapolis. America
In this Dec. 13, 2012 photo, Chris Dorff, president of Olsen Fish Co., holds pieces of dried ling cod from Norway before it is made into lutefisk, in Minneapolis. America's foodie culture has inspired a new generation of chefs and adventurous eaters who have mined ethnic food traditions to create gourmet delicacies. But lutefisk, a dried white cod reconstituted in caustic chemicals, is one heritage dish that has remained stubbornly unimproved. (AP Photo/Genevieve Ross)