This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


The Norwegian name for fermented fresh-water fish (often trout) prepared in a similar manner to gravadlax - only matured in pickle for a longer period. The process is known as 'surfisk' in Sweden and 'hákarl' in Iceland.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review