[PAR] [TLE] Norwegian cuisine [SEP] Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast.  It differs in many respects from its continental counterparts with a stronger focus on game and fish.  Many of the traditional dishes are results of using conserved materials, with respect to the long winters. [PAR] [TLE] Rakfisk [SEP] Rakfisk (] ) Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking.
[PAR] [TLE] Norwegian cuisine [ SEP ] Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains , wilderness and coast . It differs in many respects from its continental counterparts with a stronger focus on game and fish . Many of the traditional dishes are results of using conserved materials , with respect to the long winters . [PAR] [TLE] Rakfisk [ SEP ] Rakfisk ( ] ) Norwegian fish dish made from trout or sometimes char , salted and fermented for two to three months , or even up to a year , then eaten without cooking .
Rakfisk is a Norwegian fish dish made from trout or sometimes char, salted and fermented for two to three months, or even up to a year, then eaten without cooking, this cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness and coast, cuisine titled?
Rakfisk is a Norwegian fish dish made from trout or sometimes char , salted and fermented for two to three months , or even up to a year , then eaten without cooking , this cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains , wilderness and coast , cuisine titled ?
Norwegian cuisine
Norwegian cuisine