© Geir Norling
Trout and char are fermented in salted water for two or three months to get a savory Norwegian specialty named Rakfisk. Around 500 tons of the fishy delicacy are consumed in Norway every year, but most of its fans come from Valdres in the Eastern Norway, the birthplace of Rakfisk. Every year on the first Saturday of November Fagernes hosts the Rakfisk Festival, where you can taste the fish before purchasing it. In early 1990s it was actually just a local celebration, which soon grew to be one of the largest food events in Norway: the smallest settlement in the valley of Valdres gathers 25,000 visitors.
