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Rakfisk. Rakfisk served on lefse with onions and sour cream. Rakfisk (Norwegian pronunciation: [ˈrɑ̂ːkfɪsk]) is a Norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor. [1]
It is popular to buy half a kilogram of pie prawns and to eat it on the quay, feeding the waste to seagulls. Beer or white wine is the normal accompaniment. The largest Norwegian food export (in fact the main Norwegian export of any kind for most of the country's history) in the past has been stockfish ( tørrfisk in Norwegian).
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks ...
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These are the best wine stores and wine clubs for ordering wine online. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
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