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Rakfisk – A Norwegian specialty – Do you dare to eat it? Rakfisk – Fermented trout As the Christmas season starts in Norway, so does the season for enjoying many of our traditional dishes I’ve decided to present to you one of the more peculiar ones… It’s called Rakfisk Techniques for preserving food is a large part of Norwegian food culture
Rakfisk | Local Cured Fish From Fagernes, Norway - TasteAtlas Rakfisk is a Norwegian specialty that is made by salting and fermenting fish for a few months or up to a year It is typically prepared with trout or char, although any freshwater fish can be used instead The fish is preserved through a process called raking, hence the name rakfisk
Rakfisk: A Norwegian Specialty – Do You Dare to Savor It? Derived from the Old Norse words “rak,” meaning “moist,” and “fisk,” meaning “fish,” Rakfisk is a fermented delicacy that showcases Norway’s cultural heritage and close connection to its natural resources
Norwegian Rakfisk (fermented fish) - North Wild Kitchen In celebration of Norwegian rakfisk, I’m sharing three recipes highlighting this fermented fish – one traditional and two of my own variations – during the course of this month
What is Rakfisk? (with pictures) - Delighted Cooking Rakfisk is a traditional Norwegian fish dish composed of raw but fermented freshwater fish, typically trout In most preparations, the fish is soaked in brine soon after catching, and fermented in barrels for several months to preserve freshness
Norwegian Delicacy: Rakfisk - A Fermented Fish Feast! Rakfisk is a traditional Norwegian dish made from fermented fish This recipe features fresh trout or char fillets cured with sea salt, sugar, and a blend of aromatic spices After a few days of fermentation, the fish is sliced and served with rye bread, sour cream, and a sprinkle of fresh dill