Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Rakfisk is a traditional eastern Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, then eaten without cooking. The first record of the term rakfisk dates back to 1348, but the history this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the fermentation process that produces the raw material for it. The rakfisk dish is related to the Swedish dish surstromming and probably shares its origin in the ancient Scandinavian culture after the hunting-gathering way of life evolved into a more sophisticated society in which people were able to store food over a considerable period of time.

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