rakefisk

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rakefisk

fermented trout, a Scandinavian delicacy, a potent source of botulism in humans.
References in periodicals archive ?
If you'd believed some of the stories printed about Wolves a fortnight ago, they were a team in crisis with a manager on the brink - who had to borrow a motor off the secretary to get his weekly Rakfisk, Torsk, Sursild, svinekoteletter, kjotboller and tins of Fiskesuppe.
Try reindeer, which tastes like a slightly gamey steak and Rakfisk, a traditional eastern Norwegian dish made from trout which is salted and fermented for two to three months, then eaten without cooking (better than it sounds).