
thumb|300px|right|Rakfisk served on lefse with onions and sour cream.
thumb|300px|right|Rakfisk served on lefse with onions and sour cream.
Rakfisk () is a Norwegian fish dish made from trout or char, salted and autolyzed for two to three months, or even up to a year. Rakfisk is then eaten without cooking and has a strong smell and a pungent salty flavor.
Discovered by embedding cosine similarity (sentence-transformers MiniLM, 384-dim).