Next up: fermented fish.
This is another example of how Norwegians got creative back in the days when it was all about preserving as much food as possible.
Rakfisk is fermented trout, and this dish even has its own festival: the annual Norsk Rakfiskfestival.
Some fish can be fermented for years, with the blood and gut!
When making gammelsaltasei (roughly translates to salted old coalfish), we skip the “cut and bleed” step before the fermentation process.