What is Abbisk?
Aspiskisk is a traditional Norwegian fish bowl composed of raw but fermented freshwater fish, usually trout. In most products, the fish is soaked in the brine soon after catching and fermented for several months to keep freshness. It is usually winter food and is popular at Christmas celebrations in Norway and throughout Scandinavia. Fish are usually served on flat bread with sour cream, onion, hard boiled eggs and potatoes as a decoration. It is assumed that the Vikings and medieval Norwegians are a pioneer of rakfisk that persist to this day. Much of Norwegian land is the coastline and fishing has long been the main industry. Before the cooling was common, the early residents had to find ways to withstand fish and other meat, especially through the rough Arctic winters. Fermentation and curing was one of the ways they retained fish. Traditional preparations Aspiskisk and sweep pickled, jelied or fermented fish food, iWhen it is no longer necessary, it has become an important part of Norwegian cuisine and culture.
was originally the main fish harvest in autumn. The fish were generally buried in the barrels of the brnish on frozen ground to ferment. In this schedule, rakfisk was ready for consumption probably ChristMastime. Modern technology allows preparation and fermentation throughout the year, but food remains the most popular in winter preparations and celebrations. The annual Austrisk Festival takes place in East Norway every November, which opens the unofficial season rakfisk .
Modern Norwegian chefs are preparing rakfisk in almost the same way as their medieval ancestors, albeit with more modern equipment. Once the fish is caught, it is gutted, but left in the skin. The meat is soaked in brine for several days and moved to a pressure brick chamber, where it remains for one to three months. During this timeProteins in the fish are falling apart, the brine becomes an alcoholic and naturally created alcohol will retain the fish.
Austrisk is one of many uncooked fish meals popular in Scandinavian cuisine. gravlax or gravlak is a similar fermented fish bowl made of salmon and Torrrisk is dried code preparation. Other traditional Norwegian fish foods such as lutefisk have an oppressive, fermented taste similar to the taste of rakfisk , even when cooking.
Although food is traditional, norwegia is not generally loved. Like all fermented foods, it can be something like a taste. Many also consider the smell worrying, although there are even those who find that it is quite attractive. Regardless of the individual tastes, many Norwegians at home and abroad participate in Abbisk at Christmas and other family gatherings for tradition and heritage, if nothing else.