Fermented Vegetables
Rakfisk
Eastern Norway, Norway
A Norwegian dish of fermented trout or char, salted and cured for months, eaten raw with a strong, pungent flavor. Served on flatbrød with red onion, sour cream, and mustard, a national and autumn specialty, an acquired taste.
Original eatfuls sticker artwork
What it is
A closer look at Rakfisk.
A Norwegian dish of fermented trout or char, salted and cured for months, eaten raw with a strong, pungent flavor. Served on flatbrød with red onion, sour cream, and mustard, a national and autumn specialty, an acquired taste.
What to look for
Know it when you find it.
Pink, pungent, fermented fish slices on flatbread with red onion and sour cream, strong and salty, a national and autumn specialty, an acquired taste, a festive dish.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Rakfisk.
Names around the table
One food, more than one name.
Keep exploring
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