Rakfisk

Rakfisk (Norwegian pronunciation: [ˈrɑːkfisk]) Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking.

Origin

The first record of the term rakfisk dates back to 1348, but the history of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it.

General

Etymology

Fisk is the Norwegian word for "fish." Rak derives from the word rakr in Norse language, meaning "moist" or "soaked". The word descends from Proto-Indo-European *req, which means "source" or "drop," and is the root of "rain" and "irrigation."

Preparation method

Rakfisk is made from fresh trout or char, weighing over 750g. After gutting and rinsing, the fish is placed in a bucket and salted. Small amounts of sugar may be added to speed up the fermentation process.

The fish is then placed under pressure with a lid that fits down into the bucket and a weight on top. A brine is formed as the salt draws moisture from the fish. The rakfisk bucket is stored at 4–8 degrees Celsius for one to three months.