Rakfisk

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Rakfisk on lefse with sour cream ( Norwegian rømme ) and onion rings

Rakfisk (also rakefisk or rakafisk , German  about “soft fish” from Old Norse rakr for German about “softened” and “ fish ” for Norwegian fisk ; Swedish surfisk ) is fish pickled in brine . The town of Fagernes in Valdres in the central Norwegian province of Oppland is considered to be the origin of this age-old specialty of Norwegian cuisine . The Norsk Rakfiskfestival takes place there every November celebrated.

Manufacturing

Trout , more rarely char , are gutted , rinsed and pickled in brine . At a low temperature of about 5 ° C, they ferment in barrels for months. Occasionally a little sugar is added to speed up the fermentation process. In the traditional production method, the fish is buried in the ground like Gravlax , but fermented there much longer and thus develops its characteristic strong odor.

consumption

Rakfiskfestival 1990 in Fagernes

Rakfisk is mostly served on flatbread like lefse without further treatment . Similar to surstromming , the sour herring from Swedish cuisine , almond potatoes are often served with it. It is not uncommon to enjoy this delicacy with black beer and aquavit . In Norway alone, around 500 tons of rakfisk are eaten every year .

See also

Web links

Individual evidence

  1. ↑ Rakfisk Fish Festival in Norway from Elchburger accessed on December 28, 2017
  2. ↑ Rakfisk - A specialty from the Valdres at Norwegenservice.net accessed on December 28, 2017
  3. ^ Alan Eaton Davidson : The Oxford Companion to Food . Ed .: Tom Jaine. 3. Edition. Oxford University Press , New York 2014, ISBN 978-0-19-104072-6 , keyword “rakefisk” .
  4. ↑ Almond potatoes at Gündels Kulturstall accessed on December 28, 2017
  5. ↑ Rakfiskfestival, Fagernes from momondo, accessed on December 29, 2017
  6. ↑ Rakfisk Fish Festival in Norway from Elchburger accessed on December 28, 2017