Rakfisk is a traditional Norwegian dish made from trout or char that has been salted and fermented for several months. The fish is typically served raw, often accompanied by flatbread, potatoes, and sour cream. This unique preparation method gives rakfisk a distinct flavor and texture, making it a popular delicacy in Norway. The fermentation process for rakfisk usually takes place in a controlled environment, allowing beneficial bacteria to develop while preventing spoilage. It is commonly enjoyed during festive occasions, particularly during the winter months, and is a staple in Norwegian culinary culture.