Rakfisk is a Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking, this cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast, cuisine titled?
Rakfisk: Rakfisk (] ) Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking. Norwegian cuisine: Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast.
Norwegian cuisine