rakfisk
Rakfisk is a traditional Norwegian fermented fish dish made from freshwater species, most commonly rainbow trout or Arctic char. The fish are cleaned and salted or brined, then packed into a wooden container with a weight to press out liquids. The container is kept in a cool place for several months, typically two to six, during which lactic acid fermentation develops the flavor and tenderizes the flesh.
After fermentation, rakfisk is eaten without cooking. It is usually sliced thin and served on flatbread or
Rakfisk is closely associated with inland regions of Norway, especially Valdres and neighboring valleys, and is
Variants typically involve different freshwater species and brining times, but the basic method remains fermentation rather