I found this for the recipe pages (something called "gateway to Norway):

How to make your own: 
http://www.norwaypost.no/food/how-to-make-your-own-lutefisk.html 

How to make your own Lutefisk
Printer version of this recipe 

To start you first have to decide how big a portion of stockfish you 
want to soak, or rather how much Lutefisk you want to make. As a rule, 
125 grams of stockfish are the equivalent of 1 kg of soaked fish. 
A lutefisk lover is likely to consume at least a kilo of lutefisk, which 
means you should allow a minimum of 125 grams of stockfish per person.

Soaking

Ready beaten stockfish is soaked in cold water for about 24 hours 
(stockfish that has not been hammered should be soaked for about 4 days). 
You should use running water, or change the water at least twice every 
24 hours.

"Luting" -- adding the lye
Make a solution of water and caustic soda (NaOH) using 50 grams of soda 
per 7 litres of water. The soaked fish should be left in the soda solution 
for about 24 hours. Subsequently, it should be watered down, preferably in 
running water, for approximately 48 hours. Then the fish is ready to be 
cooked or frozen.

Freezing the fish

Lutefisk is very suitable for storing in your freezer. In that way, you 
have ready made lutefisk for the summer too.

How to cook lutefisk

People have different opinions with regard to how lutefisk should be cooked. 
For the beginner, we suggest you try one of the following two ways which 
you can later experiment with at your own pace:

1.  Bring a saucepan of water to the boil, after adding 1 decilitre of salt 
per litre of water. Allow the fish to simmer over a low light for 15-20 
minutes. Be sure to skim the froth regularly.

2.  Sprinkle the fish with salt (Prefferably whole marine salt), 
one teaspoon per kilo of fish. Wrap it up tightly in tin foil, 
put it in a warm oven and bake it at about 200 degrees C for 
30-40 minutes. How long depends on the size of the portions. 
Serve the freshly cooked lutefisk together with potatoes, pease pudding 
and melted fat from pork ribs or bacon, or melted butter. Some people 
also enjoy it with mustard and goat cheese.

The Regina Stockfish is suited for the above preparation.
Compare the prices and you will discover that making your own Lutefisk 
is lot cheaper than readymade, in addition to giving you a better quality.

SEE ALSO: Lutefisk the Thread 

Andrew H. Auld
Date: Thu, 24 May 2007
Subject: [Anglican] Hey Mimi! (lutefisk)