Norwegian Family Tradition with Rakfisk

Traditions are important to most people. Something taking place regularly and started as a special occasion a long time ago, becoming a yearly event. To me family traditions are even more important and this post will be about one of our more precious ones. Last Saturday my wife and I were at the family’s yearly RakFiskLag (Fermented Fish Dinnerparty). For me it was the 15th in a row and it just gets better and better. The food is important of course and I’ll get back to that later. Sitting around the table with family, talking, discussing and sharing thoughts and ideas is even more special. Some of them you don’t see that often, but of course it is like yesterday when you meet again. Everyone is one year older than the last time and with something interesting or exciting to share and eager to tell about. Listening, talking and exchanging some important things, some not, but always nice to involve our loved ones and bring us even closer together. Some say blood is thicker than water, but also you have to take care of the bones as well and see that it grows. These gathering do this. I often tell you about quality times with my wife – this one was with the family then:-)

Nothing dramatic or strange or whatever was reviled, but what we where talking about stays in the inner circle. What we had to eat – and what we eat every time – I’ll gladly share with you though. A very old and traditional Norwegian food: Rakfisk. So let me invite you to join the party, showing you the table before I go on with the fish:

Welcome to the table!

Plate, glasses and napkin.

The china different from time to time and this year we had some very appropriate for fish: a fish plate and of course with matching napkins. Speaking of that: the hosts said this was the last they had and don’t know where to buy more. Could anyone help them?!?!?
The big glass to the left is for beer. The other one is kind of special: a shot glass on top of a jug who holds the special Norwegian schnapps; aquavit.

Rakfisk; fermented fish and of trout.

To the left you see it on the service plate (even that shaped as a fish) and also with all that goes with it (except potatoes): sour cream, butter as well as onion and eggs.
To the right you see my dish – are you tempted to dig inn?

After sitting around the table for more than three hours enjoying each others company and not to mention the fish, we where invited into the living room for some refreshments and after a while the dessert:

The dessert served on traditional Porsgrund Porcelain of course!

The hosts lives in my home town: Porsgrunn and of course the china is Porsgrund Porcelain (I’ve turned the cup so that you get the proof by their trade mark – the anchor). Like always the dessert is served in this very special kind called ‘Fauna’. There is a different special flower painted on each set. The one on mine is a special mountain flower (sorry I don’t know the name!).
To the right you see the dessert: Cloud berries cream and Krumkake (a waffle kind of biscuits in shape of a cone) and of course I had cognac.

Some of my regular readers might recall that I have talked about this fish and the traditions before. You can read about the last year’s event by clicking here!