Rakfisk

[1] The first record of the term rakfisk dates back to 1348, but the history of this food is probably even older.

No sources are available as to the exact invention year of the rakfisk dish or the autolysis process that produces the raw material for it.

Rak derives from the word rakr[2] in Norse language, meaning "moist" or "soaked".

Traditionally, rakfisk is served sliced or as a fillet on flatbrød or lefse, with almond potatoes.

Some also include thinly sliced raw red onion, sour cream, and mustard-sauce (a mild form of mustard with dill).