Rakfisk has been known in Norway since 1348: Usually a salmon trout, a char or a whitefish that ferments in its own juice with the help of salt and sugar.
Controlled rotting takes at least four months until the fish becomes a creamy delicacy.

The popular Christmas dinner - traditionally with potatoes, red onions and sour cream - is dedicated in Fagernes in Oppland province to a festival of its own that attracts around 25,000 visitors to the municipality every first weekend in November.

During the festival you can taste many kinds of rakfisk from different producers, but also other traditional products of the region.
There will also be an award ceremony for the best Rakfisk of the year and concerts by well-known Norwegian bands.