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 lefse, with raw onions and a dairy accompaniment such as sour cream or melted butter. Some servings include dill or chives. The flavor is strong and tangy, with a distinctive fish aroma and a soft yet firm texture.

Rakfisk is closely associated with inland regions of Norway, especially Valdres and neighboring valleys, and is commonly linked to winter and Christmas meals, though it is prepared year-round in some households. It is regarded as part of Norway’s traditional culinary heritage, and regional variations exist in terms of brining time and fish species used.

Variants typically involve different freshwater species and brining times, but the basic method remains fermentation rather than cooking. Food safety relies on controlled temperatures and hygienic handling, as with other fermented foods. Rakfisk is often contrasted with gravlax, which is cured but not fermented, and with other fermented fish traditions in Northern Europe.