Forsly
How to Prepare Rakfisk: Traditional Norwegian Fermented Fish
Rakfisk is a beloved Norwegian delicacy made by fermenting freshwater fish, typically trout, in a salt brine for several months. This guide will walk you through the traditional process of preparing authentic rakfisk at home, from selecting the right fish to serving it safely and deliciously. Whether you’re a curious foodie or a lover of Scandinavian cuisine, you’ll learn how to make this unique dish step by step.
Step 1: Gather Your Ingredients and Equipment
- Fresh trout (or char), gutted and cleaned (2-3 lbs)
- Coarse sea salt (non-iodized)
- Optional: sugar (for milder flavor)
- Large glass or food-grade plastic container with a tight lid
- Cheesecloth or clean kitchen towel
- Weights (clean stones or a plate)
- Cool storage space (2-8°C/36-46°F)
Tip: Always use the freshest fish possible and ensure all equipment is thoroughly cleaned to prevent spoilage.
Step 2: Prepare the Fish
Rinse the gutted and cleaned fish under cold water. Pat dry with paper towels. If desired, remove the head and tail, but traditional rakfisk often keeps them on. Make sure to remove all blood and entrails, as any residue can affect fermentation quality.
Step 3: Salt the Fish
Generously sprinkle coarse sea salt inside and outside each fish. If you prefer a slightly sweeter rakfisk, add a small amount of sugar (about 1 tablespoon per fish). Layer the fish in your container, skin side down, and continue salting between layers. The salt draws out moisture and helps preserve the fish during fermentation.
Step 4: Weigh Down and Cover
Place a clean cheesecloth or kitchen towel over the fish, then add a weight to keep the fish submerged in its own brine. Seal the container tightly with its lid. This step is crucial to prevent exposure to air, which can cause spoilage.
Step 5: Ferment in a Cool Place
Store the container in a cool, dark place (ideally between 2-8°C/36-46°F). Allow the fish to ferment for 2-3 months. Check periodically to ensure the fish remains submerged and there are no signs of mold or off-odors. If necessary, skim off any surface scum and replace the cloth.
Warning: If you notice any strong, unpleasant smells or discoloration, discard the batch immediately. Food safety is paramount!
Step 6: Taste and Serve
After 2-3 months, your rakfisk is ready to enjoy! Traditionally, it’s served sliced thin on flatbread or lefse with accompaniments like sour cream, onions, potatoes, and fresh dill. The flavor is pungent and tangy—an acquired taste for some, but a true Norwegian treat.
- Serve chilled, never cooked, to preserve the unique texture and flavor.
- Pair with aquavit or a cold beer for an authentic experience.
Summary
Making rakfisk at home is a rewarding way to connect with Norwegian culinary traditions. By following these steps and prioritizing cleanliness and safety, you can create a delicious, authentic fermented fish that’s perfect for sharing with adventurous friends and family. Enjoy your homemade rakfisk!