Rakfisk (Norwegian cuisine): Rakfisk is a traditional dish from eastern Norway consisting of trout (or sometimes char), salted and fermented for two to three months and eaten raw.
"Rak" derives from the Old Norse word (*) rakr, meaning "wet". Rak in turn derives from the Common Indo-European req, meaning “source” or “drop”.
Fisk means "fish" in Old Norse (*) and several modern Scandinavian languages.
The word is written rakfisk in Nynorsk (**) and rakefisk in ...
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