Only in Norway could caustic soda be advertised as something to cook your fish with (“luting” being the verb for making “lutefisk”–a dish commonly served at Christmas, no less).
An apt description by a Norwegian-American named Dave Fox:
Norwegians didn’t invent lutefisk because they thought it was tasty. A long time ago, in the pre-refrigeration epoch, salting and drying fish was an efficient way to preserve it. They soaked it in lye afterward to pull the salt out and — believe it or not — make it more palatable. A century ago, lutefisk really was a staple in the Norwegian diet. Also a century ago, a lot of Norwegians fled the country.