Rakfisk is a Norwegian dish of fermented trout. Words cannot describe how bad it stinks. Evolution, which has given us a sense of smell and an instinctual ability to distinguish what food is good to eat from that which is putrid, has led up to the moment that one is confronted with rakfisk. It's a poignant moment, when, despite all common sense, you put the reeking fish in your mouth and chew. Seconds pass, and - as if by some magic - the smell vanishes. Instead of botulism, an otherworldly taste emerges. An aftertaste lingers. And you go in for more.
This post is about the Norwegian culture phenom that is rakfisk and about how to prepare it for a festive Christmas season.
I'm Erik, the Burnt Chef. I'm a Finnish-born Newfoundlander living in Norway. I have a passion for cooking and a deep fascination for the culinary history of the North. Simplicity guides my cooking. Time, place, and history guide my storytelling. This is my personal blog about food.