Rakfisk: Scandinavian Cured Fish
Cold-cured raw fish in a tart brine, a Norwegian delicacy requiring patience but minimal active work. Serve with thin bread and mustard for an elegant, healthy dinner.
- Total time
- 1440 min
- Servings
- 4
- Calories
- 180
- Protein
- 35g
Ingredients
- 2 lb firm white fish (cod, halibut, or char), skinned and pin-boned
- ¼ cup salt
- 2 tbsp sugar
- ½ cup white vinegar
- 2 cups water
- 1 tbsp juniper berries
- 2 whole bay leaf
Instructions
- 1
Cut fish into 1/2-inch-thick slices. Pat dry with paper towels.
- 2
Layer fish in a glass jar, sprinkling salt and sugar between each layer.
- 3
Cover jar; refrigerate 24 hours. Liquid will pool from the fish.
- 4
Bring vinegar, water, juniper, and bay leaves to a boil in a small pot.
- 5
Cool brine completely at room temperature, ~30 minutes.
- 6
Drain liquid from fish jar. Pour cooled brine over fish; cover and refrigerate.
- 7
Let cure for 3–7 days. Flavor deepens with time; serve chilled.
- 8
Lift fish from brine with a fork onto a chilled plate with thin bread and mustard.
Tools you’ll need
- 1-quart glass jar with lid
- small pot
- paper towels
- fork
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