Fermented trout and cold water shrimps

Any food other than BBQ or Grilled.

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Joernolav
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Fermented trout and cold water shrimps

Postby Joernolav » Fri Jan 11, 2019 4:24 pm

Great dinner tonight.

Fermented trout served in lefse with red onions and sour cream. We use trout fermented for 1 year in salt brine. We call it rakfisk.

Had also som Coldwater shrimps served on a slice of loaf with butter. Topped with a dressing consisting of 50/50 mayo and sour cream seasoned with garlic, lemon juice and dill.

Absolutely delicious.

For those of you that wonder what rakfisk is. Here is an explanation:

https://www.google.com/amp/s/thornews.c ... icacy/amp/ImageImageImageImageImageImageImage

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OldUsedParts
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Re: Fermented trout and cold water shrimps

Postby OldUsedParts » Fri Jan 11, 2019 7:02 pm

YUM YUM, "Dinner is Served" :tup: :salut: :cheers:
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Re: Fermented trout and cold water shrimps

Postby Sailor Kenshin » Sat Jan 12, 2019 12:32 pm

Looks fantastic! :tup:
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Joernolav
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Re: Fermented trout and cold water shrimps

Postby Joernolav » Sat Jan 12, 2019 1:45 pm

Sailor Kenshin wrote:Looks fantastic! :tup:
I don't know if get that fish over there, but if you do you should try it.

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Re: Fermented trout and cold water shrimps

Postby Rambo » Sat Jan 12, 2019 3:21 pm

That’s a Feast
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Re: Fermented trout and cold water shrimps

Postby Papa Tom » Sat Jan 12, 2019 9:57 pm

OK I recognize CocaCola what's all that other stuff?
Tain't Texas...... :dont:

BTW my wife would love that spread..
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Re: Fermented trout and cold water shrimps

Postby egghead » Sat Jan 12, 2019 10:54 pm

Nice spread
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Joernolav
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Re: Fermented trout and cold water shrimps

Postby Joernolav » Sun Jan 13, 2019 12:53 am

Papa Tom wrote:OK I recognize CocaCola what's all that other stuff?
Tain't Texas...... :dont:

BTW my wife would love that spread..
It ain't Texas for sure.

Coldwater shrimps, these are cought close to Greenland in the cold ocean. They are not as big as the ones you have in the Gulf, I think Size varies but good size is 40-50 per kilo. Cheaper are in size 80-90. Obviously more shrimps to peel to fill youup.

In the summer it's very popular to go to the dock in the harbour downtown. Find a spot and sit there eating fresh shrimps out of a paperbag. We can buy the shrimps directly from the boat but those shrimps are from the local waters.

For the fish I can't explain it. The link in my post does. Many people make the fish themselves. Catching the Trout in the mountains and make the rakfisk.


The rest on the table is various types of cheese. (Mostly for my kids. They are not so fond of shrimps and absolutely not the rakfisk).


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Re: Fermented trout and cold water shrimps

Postby Txdragon » Sun Jan 20, 2019 7:36 pm

How'd I miss this one? I'm into the funky stuff and this is certainly it! Sounds familiar. I've seen an Asian recipe similar.
I'd try it out!
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Re: Fermented trout and cold water shrimps

Postby Joernolav » Tue Jan 22, 2019 1:00 pm

Txdragon wrote:How'd I miss this one? I'm into the funky stuff and this is certainly it! Sounds familiar. I've seen an Asian recipe similar.
I'd try it out!
You can make it yourself. Many people here ferment the fish at home. They use trout caught in the rivers or lakes. It's absolute imperative to be meticulous with hygiene and the fish must not have been on the ground. The risk is botulism. A few people get botulism each autumn when it's time to test the fish. The fish is so soft that you can spread it like butter and when you open the fermentation bucket the smell is very strong.

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