LUTEFISK!!! DINNER

Noah attended the ZION LUTEFISK DINNER today. The testing is now complete. Noah has some serious Scandinavian blood in him.
Here is what HE ate.
2 pieces of Lutefisk with white sauce
1 piece of lefse
2 pickled beets
1 serving of rice pudding
3 and 1/2 meatballs
Milk.

OK so what is LUTEFISK?

Lutefisk is made from air-dried whitefish (normally cod, but ling is also used), prepared with lye, in a sequence of particular treatments. The first treatment is to soak the stockfish in cold water for five to six days (changed daily). The saturated stockfish is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish will swell during this soaking, regaining a size even bigger than the original (undried) fish, but the protein content paradoxically decreases by more than 50 percent, causing its famous jelly-like consistency. When this treatment is finished, the fish (saturated with lye) has a pH value of 11–12, and is therefore caustic. To make the fish edible, a final treatment of yet another four to six days (and nights) of soaking in cold water (also changed daily) is needed. Eventually, the lutefisk is ready to be cooked.
Origin
The issue of how lutefisk first was created is as controversial as the fish itself. Some stories tell about fish accidentally dropped in a washing bowl containing lye, and because of poverty the fish had to be eaten nevertheless. Yet other stories tell about fires of various kinds, because ashes of wood combined with water will create lye. A possible scenario is that drying racks for stockfish caught fire, followed by days of rain, and again, because of poverty, the fish still had to be picked from the ashes, cleaned, prepared and eaten. It is quite possible the softening with lye, which is actually a fairly common practice with many kinds of food, was deliberate rather than accidental.