The Rich History of Norwegian Rakfisk

Norwegian Rakfisk is an ancient Norwegian delicacy that has been enjoyed for centuries. It is a traditional Norwegian dish, made from trout or char that has been fermented for up to three months. This traditional dish is a unique and delicious treat that is enjoyed throughout Norway, as well as several other countries. Rakfisk has a distinct salty and sour taste and is often served with traditional Norwegian accompaniments such as sour cream and flatbread. In this blog post, we’ll explore the history of Norwegian Rakfisk, the different types of Rakfisk available, and how to prepare this Norwegian rotten fish delicacy!

Close personal connection

My grandfather was Norwegian. At the start of the outbreak of the Second World War he was part of the Norwegian merchant navy and was away in Canada. He quickly returned to the UK and joined the Norwegian Royal Navy and was station in Belfast where he went on to meet my grandmother. Norway and everything Norwegian is especially close to me. We have spent many a holiday in the Norwegian mountains, celebrating Christmas there and so it is with great fondness that I write this piece as part of my ‘race around the world‘ section of the site. And in fact, it represents the first time that I’ve ever written about fermented meat and fish products!

overlooking the lake one especially cold Christmas day - a perfect time to enjoy Norwegian Rakfisk

What is Rakfisk?

Norwegian Rakfisk is a traditional Norwegian dish made of salted and fermented trout or char. It is typically made in the autumn and can be eaten raw or cooked. Rakfisk has a strong, pungent aroma and a sour, salty taste. It is usually served with boiled potatoes, diced onions, and flatbread. It is considered an acquired taste, so it is not recommended for those who are not accustomed to it. However, it is not as bad as Surströmming, the Swedish fermented fish, which means that it is banned from being eaten on aeroplanes.

salted trout - the starting point for any Norwegian Rakfisk

The fermentation process of the fish can take up to six months and is an essential part of the preparation. Norwegian Rakfisk has been enjoyed for centuries in Norway and has recently become popular in other parts of the world. It is a great way to experience traditional Norwegian cuisine. I’m especially fond of rakfisk because the first time my wife tried it was along the Aker Brygge in Oslo the night we got engaged in August 2014. However, she did have to eat it with a lot of raw red onion to hide the taste!

However, if you are looking to try something different and want to experience the unique flavours of Norwegian cuisine, then Norwegian Rakfisk is a great option. It is a dish that can be enjoyed by all, although it may take some getting used to, due to its strong and pungent aroma and sour, salty taste.

Rakfisk is enjoyed especially at Christmas

Rakfisk is most commonly eaten during the Autumn season in Norway, typically from September through to Christmas and forms a big part of family traditions. This is the time of year when the fish is at its freshest and tastiest. Rakfisk is usually eaten with potatoes, flatbread, and sour cream, and it is often served at family dinners or special occasions. The dish is also popular at festivals in Norway, where it is often served with a side of pickled onions and mustard.

Is it safe to eat?

Rakfisk is a traditional Norwegian dish made from fermented fish. Unlike other fermented fish dishes, rakfisk is safe to eat as long as it has been properly fermented.

The fermentation process helps to eliminate harmful bacteria, making it safe for consumption. The process also gives the fish a unique flavour and texture. Rakfisk is usually made with trout, but other types of fish can be used as well. It is often served with boiled potatoes and flatbread.

Rakfisk is a great option for anyone looking to try a unique dish. It has a unique taste and texture that sets it apart from other types of fermented fish. As long as it has been properly fermented, rakfisk is safe to eat and can be enjoyed by all.

How is Rakfisk Prepared?

The fish is cleaned, carefully deboned and then salted before being left to ferment in a brine solution for several months for all the bacterial wizardry to take place! This fermentation process draws moisture out of the fish, giving the fish its unique flavour. After fermentation, the fish is rinsed in cold water before being served cold.

Rakfisk is usually accompanied by dark rye bread, salt and pepper, or sour cream and potatoes. The dish is popular in Norway and can be found in many restaurants especially around Christmas time. The flavour of the fish is unique and can take some getting used to, but it is a tasty dish that can be enjoyed by all.

Theoretically, the traditionally followed rakfisk recipe should be a relatively easy and safe process that requires only a few ingredients. The fish is first marinated in a mixture of salt, sugar, and spices for a few days. It is then rinsed in cold water and left to ferment in a cold place for several months.

However, as confident a vegetable fermenter and kombucha maker that I am, I have never tried fermenting anything fish or meat related at home. Even such fermenting luminaries as Sandor Katz do not recommend it to the majority of people that have got into this hobby and that would be my advice as well. If you want to try Norwegian rakfisk yourself. Then you either need to hop on a plane to Norway or try online like at Scandi Kitchen. However they rarely have rakfisk for sale. that do recommend it and provide you with the recipes, it is not something that I feel

What are the Health Benefits of Eating Rakfisk?

Rakfisk is packed full of beneficial nutrients and can offer a range of health benefits. Rakfisk is an excellent source of protein and is also high in calcium, zinc, and other minerals. Eating Rakfisk can reduce the risk of heart disease, stroke, and other cardiovascular diseases. It also helps to lower cholesterol levels and improve the body’s immunity to disease.

Rakfisk is also a good source of amino acids and essential fatty acids, which are important for maintaining healthy skin and hair. It is also rich in vitamins and minerals, which can help to improve overall health. Eating Rakfisk can help to maintain a healthy weight and reduce the risk of obesity, as well as helping to boost energy levels and improve digestion.

Rakfisk is a traditional dish with a range of health benefits that make it a great addition to any diet. It is an excellent source of protein and essential minerals and can help to reduce the risk of serious health conditions. Eating Rakfisk can also help to maintain a healthy weight and boost energy levels, as well as improve skin and hair health.

So the famous saying is true, “ål i luftputefartøyet mit teating”! No not that one, the other one, ‘eating Norwegian rotten fish delicacy, really is good for you’!

How Long Does Norwegian Rakfisk Last?

Rakfisk is known for its long lasting preservation with a long shelf life when stored properly in a cool, dry place, and can be stored for up to six months. For those wanting to use the Rakfisk at a later date, freezing is also an option and can be kept for up to two years.

The norwegian coastline - home of rakfisk

However, if you want to enjoy it at times of best quality and freshness, it is recommended to consume Rakfisk within two weeks of purchase. This traditional Norwegian dish is popular all over the world and is a great way to experience a unique taste of Norway. Whether enjoyed fresh or frozen, Rakfisk is sure to be a hit with all the family, Norwegians or otherwise. Well actually, probably just Norwegians!

Highlights:

Rakfisk, a Norwegian traditional dish, is made from salted and fermented trout or char, boasting a unique salty and sour taste, and is typically served with traditional Norwegian accompaniments. It’s most commonly consumed during autumn and Christmas, forming an integral part of Norwegian family traditions.
The dish is safe to eat due to the fermentation process that eliminates harmful bacteria. While the preparation process might seem straightforward, attempting to ferment fish or meat at home isn’t generally recommended for hobbyists.
Rakfisk offers a range of health benefits, including being a rich source of protein, essential minerals, and fatty acids, which can help reduce cardiovascular diseases, maintain a healthy weight, and improve skin and hair health. It can be stored for up to six months in a cool, dry place, or up to two years if frozen.

Embracing Rakfish: A Journey into Norway’s Pungent Delicacy and Cultural Heritage

Rakfisk is not merely a dish; it’s a symbol of Norwegian heritage that has withstood the test of time, enduring as a favoured delicacy over centuries. Its pungent aroma, unique taste, and distinctive preparation method all culminate in an experience that tells a story of Norwegian traditions and culture.

Its consumption, particularly during the autumn and Christmas seasons, knits families together, reinforcing the shared history and identity that binds them. And let’s not overlook its impressive nutritional profile, further underscoring the dish’s worth. Whether you’re a daring gastronome or simply interested in expanding your culinary horizons, venturing into the world of Rakfisk offers a tantalising journey into the heart of Norway’s culinary landscape.

Just remember, in the world of fermented fish, it’s not just about the destination (or the taste), it’s about appreciating the time-honoured journey of preservation and tradition. So go ahead, take a bite, and let Rakfisk tell you its rich, vibrant, and slightly salty story!