Fermented fish festival, Norway

Fermented fish festival, Norway © Venabu.no

A Norwegian speciality that’s not for the squeamish. Rakfisk (literally brine-cured fish) is fish, usually trout, that has been salted and left to ferment in brine for two to three months. It’s then eaten raw, on a slice of flat bread, and usually accompanied with raw onions or leeks, sour cream, butter, and boiled potatoes.

Pungent stuff it is, and definitely an acquired taste, but judging by the 500 tonnes of the stuff consumed in Norway every year, it’s popular with some. This strange speciality even has a festival dedicated to it – the Rakfisk Festival, which takes place in Fagernes, Valdres (the birthplace of rakfisk) in November, and kicks off the rakfisk-eating season. The festival attracts thousands of enthusiasts every year.

Written by - Photo by Norsk Rakfiskfestival

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