Here is another Norwegian speciality that’s not for the squeamish. Rakfisk (literally brine-cured fish) is fish, usually trout, sometimes char, that has been salted and left to ferment in brine for two to three months. It is then eaten raw, on a slice of flat bread, and usually accompanied with raw onions or leeks, sour cream, butter, and boiled potatoes. The first sources mentioning rakfisk date back to the Middle Ages. Back then the fish was buried in the soil in the autumn so that it would be ready for Christmas. These days, however, a barrel is more often than not used as substitute, and rakfisk is eaten all throughout the winter. If you’ve ever tried hákarl (fermented shark) in Iceland, or surströmming (same with herring) in Sweden, you’ll have an idea of what to expect. Pungent it is, and definitely an acquired taste. Not all Norwegians are converts, but 500 tonnes of the stuff are nevertheless consumed in Norway every year. This strange speciality even has a festival dedicated to it – the Rakfisk Festival, taking place in Fagernes, Valdres (eastern Norway, the birthplace of rakfisk) in November, which attracts thousands of enthusiasts every year.