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Fish and seafood from Norway
Gutted trout or char are dry-salted, layered in tubs and kept under their own mild brine in the cold for months. Fish enzymes break down the flesh and lactic bacteria sour the brine a little, which gives the soft texture and strong smell. Rakfisk is eaten raw.
| Rainbow trout or brown trout, gutted and washed | Arctic char is also used outside the Valdres PGI[valdres-pgi][bjerke2019] |
| Salt | Dry salt first, then brine topped up to 4–6 % salt under the Valdres rule; Mattilsynet's figure for home batches is at least 6 %[valdres-pgi][mattilsynet-rakfisk] |
| Sugar and spicesoptional | Each producer's own tradition[valdres-pgi][bjerke2019] |
| Starter | spontaneous (a few producers add a lactic starter culture) |
Total time across the recorded steps: 3.3 months – 12 months
What changes: The trout are gutted and cleaned of blood, then the wash water drains away
Farmed fish are starved to an empty gut first. Entrails are sucked out and the wash water drained off. Output: gutted fish with blood, kidney and gills removed.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Gutted trout or char are dry-salted, layered in tubs and kept under their own mild brine in the cold for months. Fish enzymes break down the flesh and lactic bacteria sour the brine a little, which gives the soft texture and strong smell. Rakfisk is eaten raw. Made in 4 steps over 3.3 months – 12 months. The longest step, ripen cold under brine, takes 3–12 months (Bjerke G.A 2019) and runs at up to 10 °C (Mattilsynet 2006). Salt is 4–6 % (Mattilsynet 2006). Latilactobacillus sakei and Leuconostoc do most of the fermenting.
| Main step | 3–12 monthsReported[bjerke2019] | Ripen cold under brine |
|---|---|---|
| Temperature | up to 10 °CSet[valdres-pgi] | Ripen cold under brine |
| Salt | 4–6 %Set[valdres-pgi] | Dry-salt, layer in tubs and top up with brine |
| Acidity | pH 6.4–7.2Measured[bjerke2019] | Ripen cold under brine |
Rakfisk uses freshwater trout or char in a mild brine of about 4–6 % salt kept cold for months. Fish enzymes do much of the work, with a light lactic ferment on top, and the fish is eaten raw.
Rakfisk is eaten raw, so nothing kills pathogens after ripening. The Valdres rule caps ripening at 10 °C with 5–6 % salt in the water phase and 9 °C with 4–5 %, and the finished fish must be kept chilled. In a challenge study the acids formed were too weak to stop Listeria; 4 °C held it almost still, while 7 °C let it grow about 100-fold in two weeks. Norway's Directorate of Health advises pregnant women and people with weak immunity not to eat it. The Swedish Food Agency says the low salt leaves rakfisk much more exposed to C. botulinum and Listeria than surströmming. The FDA's barrier to type E botulism is 5 % salt in the water phase or pH 5 or below, and type E grows from 3.3 °C; the low end of the Valdres range is under that salt level and above that temperature. Botulism outbreaks came from home batches with too little salt or too warm storage, so a home tub without measured salt and steady cold is not safe. Mattilsynet, Norway's food authority, gives at least 6 % salt and ripening below 6 °C for home batches, and at least 5 % and below 8 °C for traditional commercial makers, so the Valdres figures are not a home method. The stage before the salt has spread through the fish is the critical one. Finished fish still lets C. botulinum grow, and testing a sample cannot show that a tub is safe.
Hazards the sources name: Listeria monocytogenes (detected from time to time; linked to listeriosis outbreaks); Clostridium botulinum (cases from home batches with too little salt or too warm storage).
Every number is labelled with how it is known. How this atlas is made
Rakfisk is named in documents from Jämtland, then Norwegian, in 1348. Valdres sold it at markets from at least 1600, and farmed rainbow trout has been used since 1965.
