Talk:Rakfisk

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Rakfisk

This is my first article on wikipedia, please feel free to add more info or correct the article if you feel that someting is missing..--Njård 03:31, 15 January 2006 (UTC)[reply]

The article is developing well, and that is a very nice photo. I used it to illustrate lefse also, since that article lacked an image. Jonathunder 03:40, 20 June 2006 (UTC)[reply]

"500,000 tonnes in Norway daily"? That's more than 100Kg each person/day.129.241.139.229 (talk) 15:36, 21 December 2010 (UTC)[reply]

Origins

When people first started eating it, rakfisk was controversial.

This badly needs some verification. How can anyone know this? Does Snorri mention it? The Sagas? Fermented fish is probably several thousand years old, and fermentation of many kinds of food has always been and still is a very common food preservation method in the Northern lands. Devanatha (talk) 07:12, 31 October 2009 (UTC)[reply]

Recipe

Vinegar? Traditional Scandinavian cooking in general and Norwegian cooking in particular is famous for not using vinegar at all, and very few acids. The first "Eddik" for human consumption wasn't even sold in Norway until 1930. I am fairly certain that washing the fish out with vinegar is a new or imported invention, intended to increase safety. The oldest recipe I could find for rakefisk (in Schønberg-Erken's Kogebog, 1921) calls for a brine made with salt and sugar, but has no mentioning of any acid treatment.

65.75.16.254 (talk) 02:10, 21 May 2010 (UTC)[reply]

External links modified

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