Ræst fish is a traditional method of preserving fish, particularly popular in the Nordic countries. This technique involves burying fish, often cod or herring, in the ground, where they ferment over time. The process can take several months, resulting in a unique flavor and texture that is distinct from fresh fish. The fermentation process of ræst fish relies on natural bacteria and enzymes, which break down the fish proteins. This method not only preserves the fish but also enhances its nutritional value. Ræst fish is often enjoyed as a delicacy, served with potatoes or bread in various regional dishes.