fagkerfis

Fagkerfis, also known as *fagkerfisk* or *fagkerfisker*, refers to a traditional Norwegian method of preserving fish, particularly herring, using a combination of salt, smoke, and drying. The term originates from the Norwegian words *fag* (meaning "frame" or "rack") and *kerf* (a type of groove or notch), which describes the wooden frames used in the process. This technique was historically employed by coastal communities in Norway to extend the shelf life of fish before refrigeration became widespread.

The method involves placing salted fish on wooden frames with notches (*kerf*) that hold the fish in place while allowing air circulation. The frames are then hung in a smokehouse or exposed to natural drying conditions, often near a fire or in the open air. The smoke imparts a distinct flavor while preserving the fish, and the salt draws out moisture, preventing spoilage. Fagkerfis is typically consumed as a snack or ingredient in dishes, prized for its rich, smoky taste.

This preservation technique was particularly important in Norway’s fishing culture, where herring was a staple food. The process required skill to balance salt, smoke, and drying time to avoid spoilage or overly dry fish. While modern methods have largely replaced traditional fagkerfis, it remains a cultural practice in some regions, celebrated for its historical significance and unique culinary heritage. Today, it is sometimes revived during festivals or as a nostalgic culinary tradition.