Rakfisk is a traditional Norwegian dish made from fermented freshwater fish, typically trout. It is popular in winter and served with flat bread, sour cream, onions, boiled egg, and potatoes. The dish has Viking origins and was used to preserve fish during harsh winters. Rakfisk is not universally loved due to its acquired taste and smell.
Rakfisk is a traditional Norwegian fish dish consisting of raw but fermented freshwater fish, typically trout. In most preparations, the fish is soaked in brine immediately after capture and fermented in barrels for several months to preserve freshness. It is usually a winter dish and is popular in Christmas celebrations in Norway and throughout Scandinavia. The fish is usually served on flat bread with sour cream, onions, a boiled egg and potatoes as a side.
Vikings and medieval Norse are believed to have pioneered rakfisk preparations which persist to the present day. Much of Norway’s land is coastal, and fishing has long been a major industry there. Before refrigeration was commonplace, early inhabitants had to find ways to make fish and other meats last, particularly during the harsh arctic winters. Fermentation and curing was one of the ways they preserved the fish. Traditional preparations of rakfisk and other pickled, jellied or fermented fish dishes, while no longer required, have become an important part of Norwegian cuisine and culture.
Originally, the main fish harvest was in the fall. The fish was generally buried in brine barrels in frozen ground to ferment. In this schedule, the rakfisk was ready for consumption around Christmas. Modern technology allows for year-round preparation and fermentation, but the dish remains most popular in winter preparations and celebrations. An annual rakfisk festival takes place in eastern Norway every November, which opens the unofficial rakfisk season.
Modern Norwegian cooks prepare rakfisk in much the same way as their medieval ancestors did, albeit with more modern equipment. Once caught, the fish is gutted, but left in its skin. The meat is soaked in brine for a few days, then rinsed and moved to a pressurized brine chamber where it will sit for one to three months. During that time, the proteins in the fish will break down, the brine will become alcoholic, and the naturally created alcohol will preserve the fish.
Rakfisk is one of many raw fish dishes popular in Scandinavian cuisine. Gravlax or gravlak is a similar fermented fish dish made from salmon and torrfisk is a dried cod preparation. Other traditional Norwegian fish dishes such as lutefisk have a fermented, fermented flavor similar to that of rakfisk, even though they are cooked.
Despite being traditional, the dish is not universally loved by Norwegians. Like all fermented foods, it can be something of an acquired taste. Many also find the smell unsettling, although there are those who also find that they find it quite appealing. Regardless of individual tastes, many Norwegians at home and abroad partake in rakfisk at Christmas and other family gatherings for the sake of tradition and heritage, if nothing else.
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