Rakfisk is trout that's been salted and fermented for a few months. It's then eaten without being cooked, often accompanied by onions and sour cream.

"Norway has for long been a poor country on the very border of where agriculture is possible. The long winter has made it essential to gather food before the snow came, and preserve it. Traditional Norwegian food therefore very often is cured, smoked or preserved with other methods. A very typical dish is the fermented trout, which is not everybody's cup of tea,"wrote Quora user Hans Christian H.