I thought it was the canned Lutefisk that was dangerous.
A interesting study in historical trivia would be to find out why the chemical known as “lye” (lute, pa Norsk) came to be associated with the restoration to an edible condition Atlantic codfish that has been gutted, dried (by exposure to the sun (Yes, Old Sol), in times past, then restored to an edible condition by soaking in water to eliminate the lye (sodium/potassium hydroxide, I believe it to be, primarily) and the very practical reasons for thusly managing huge amounts of codfish in order that Norse folk (a few of them my ancestors) might survive the winter season. With modern mechanical refrigeration the use of lye for preservation no longer really applies.
Ergo, I surmise that what is today marketed as lutefisk is codfish that have been gutted, washed and as quickly as practicable preserved entirely by means of modern, electrically powered refrigeration.
Lutefisk is dried cod soaked in lye for a while to soften it up a bit. Then you leave it under running water a few days to remove the lye. Then you cover it in white sauce and eat it as an excuse to drink Aquavit! I have had it on Christmas on occasion.
Surstromming is fermented (rotted) herring. They should start throwing them at the migrants to persuade them to leave, or women could pour some on before walking around to deter muzzies.
https://www.youtube.com/watch?v=_haw_YDC_zo