Rakfisk – Norway’s Unique Fermented Fish | Traditional Norwegian Cuisine Explained

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is more accessible.

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt can enhance flavor without additives.

spices

🥗Healthier: fresh herbs

💰Cheaper: dried herbs

Fresh herbs provide flavor without added calories.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats.

Gut and clean the fish, leaving the gills and a bit of blood.

Rinse the fish.

Layer the fish in a wooden barrel with salt.

Add a brine solution to the barrel.

Seal the barrel and leave it to ferment in a cool, dark place for 2 to 3 months, or up to a year.

After fermentation, serve the fish raw, thinly sliced.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens