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Chris Dorff, president of Olsen Fish Co. in Minneapolis, holds pieces of dried ling cod from Norway before it is made into lutefisk. While America’s foodie culture has inspired a new generation of chefs who have created gourmet delicacies from ethnic food traditions, lutefisk — a dried white cod reconstituted in caustic chemicals — is one heritage dish that has remained stubbornly unimproved. (Associated Press)

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