A festival dedicated to this very Norwegian culinary speciality. Rakfisk, which literally means brine-cured fish, is trout, sometimes char, that has been salted and left to ferment in brine for two to three months. It is an acquired taste, but judging by the 500 tons consumed each year in Norway, it has its fans. Fagernes in Valdres, Eastern Norway, is the birthplace of rakfisk, and the festival draws thousands of enthusiasts every year.