Rakfisk facts for kids
Rakfisk is a special Norwegian dish. It is made from trout or char fish. The fish is salted and aged for a long time. This aging process can take from two months up to a year. Rakfisk is eaten without cooking. It has a strong smell and a very salty taste.
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What is Rakfisk?
Rakfisk is a traditional food from Norway. It is a type of fermented fish. People make it by salting fish and letting it age. This process gives the fish its unique flavor. It is a popular dish in Norway, especially during holidays.
Where Does Rakfisk Come From?
The first time the word rakfisk was written down was in 1348. But people probably ate this food even earlier than that. We do not know exactly when rakfisk was first made. The way of preparing it has been around for a very long time.
What Does "Rakfisk" Mean?
The word fisk means "fish" in Norwegian. The word rak comes from an old Norse word. That word was rakr. It meant "moist" or "soaked." So, rakfisk means something like "soaked fish."
How is Rakfisk Made?
Rakfisk is usually made from fresh trout or char. First, the fish is cleaned. Then, it is placed in a bucket with salt. Sometimes, a little sugar is added. This helps the fish age faster.
The fish is then pressed down. A lid is placed on top with a weight. This squeezes out moisture from the fish. The salt and moisture create a salty liquid called brine. The bucket is kept in a cool place. The temperature must be below 5 degrees Celsius. The fish ages there for one to three months.
How Do People Eat Rakfisk?
Rakfisk does not need to be cooked. It is eaten as it is. People often serve it in thin slices. Sometimes it is served as a fillet. It is usually eaten with flatbrød or lefse. These are types of Norwegian flatbreads.
People also eat rakfisk with almond potatoes. Other common sides include raw onion and sour cream. Some like to add a special mustard-sauce. This sauce is usually mild and has dill in it.
See also
- Norwegian cuisine
- Fermented fish
- In Spanish: Rakfisk para niños
