Rakefisk (Norwegian fermented trout)

How to make it

1. 1

   Clean the trout as usual, removing the gills and innards, as well as the blood vessels along the spine; wash the fish and salt it, about 80 g fine dairy salt per kg of fish.

2. 2

   Lay the fish slightly at an angle, with the heads out towards the edge, in the absolutely clean tub, which may well be rubbed with a little salt.

3. 3

   If the tub is filled gradually, remember to put on a lid that fits inside and press down on it, so the fish is squeezed well together. A little sugar in the brine does no harm.

4. 4

   The fermentation must take place without air and under liquid, and always at a low temperature, 4–6 degrees.

5. 5

   As a rule, a little brine must be added: for 5 l of boiling water, take as much salt as this will dissolve, boil it, and add about 50 g sugar. When the brine has gone cold, add 1 bottle of Bavarian beer. Pour the cold brine over the fish.

6. 6

   If mould forms on the brine, remove it at once.