Lutefisk is a traditional Scandinavian dish made from dried whitefish, usually cod, but ling and burbot can also be used. The fish is first air-dried and then soaked in lye, which gives it a gelatinous texture. The fish is then rehydrated for several days before being cooked and served. Lutefisk is a popular dish during the Christmas season in Norway, Sweden, and Finland, and is often served with boiled potatoes, green peas, melted butter, and small pieces of fried bacon. Regional variations include a sprinkle of freshly ground allspice or black pepper and the addition of coarsely ground mustard in the white sauce (in Scania). In parts of Jämtland, it is served on flatbread along with whey cheese. Lutefisk can be cooked in several ways, including poaching, baking, roasting, and microwaving. The dish tends to be divisive, with some people loving its smooth, delicate taste, while others find it unappealing.