Norwegian Rakfisk – Fermented Arctic Char

Gut the thawed arctic char, carefully remove the gills, and rinse under cold water. Leave head and scales on. Pat the fish dry. Mix salt and sugar and rub the fish generously inside and out. Boil the brine from water, remaining salt, peppercorns, bay leaves, and juniper berries, then allow to cool completely.

Place the rubbed arctic char into a sterilized, airtight glass or ceramic container. Pour the cooled brine over it until the fish is completely submerged. Weigh down with a clean weight if needed. Seal the container and store in a dark place at 4–8 °C.

Check the fish daily: it must remain completely submerged in liquid at all times. After about 2 weeks, mild acidification begins – this is expected and desirable. If you notice an unpleasant smell (putrid rather than sour), strong gas buildup, or visible mold, discard the batch immediately. After 4 weeks, take a first taste: the texture should be soft and creamy, the flavor tangy and savory.

Remove the finished rakfisk from the brine, rinse briefly under cold water, and slice thinly or fillet. Traditionally served with flatbread (lefse), sour cream, red onions, chives, and boiled potatoes. Rakfisk is always served cold and raw (fermented) – do not heat or cook.