Key Parameters
Temperature
°C - °C
Steps
- 1.
Rakfisk med flatbrød (Valdres, Norway): Fermentation transforms texture for spreading on crispbread
- 2.
Rakfiskpai (Gudbrandsdalen, Norway): Fermented fish provides umami base for savory pies
- 3.
Rakfisk-suppe (Østerdalen, Norway): Fermentation liquids create complex broth foundation