Any of you Norwgeian wannabes ever have rokkefisk?
It is a crock or buck of small trout that have been gutted and then layered in a bucket or crock with a little water and pinch of salt, and then left there for a month or three.
To serve, simply drag out the crock, rinse and serve. Pretty good actually. I had it only one time when I lived in Oslo, but it was good stuff. Never had the courage to try making it myself.
