Rakfisk is a dish of sea trout pickled raw in a brine of salt, sugar and vinegar with different flavourings for about eight weeks. The balance is quite exact to avoid food poisoning and also the fish should not touch the ground to prevent contamination with botulism. Each person who produces rakfisk has their own closely guarded recipe which is made up around late summer, ready for eating in late autumn (US: fall) or early winter. The fish, once cured, is often served rolled in a triangle of lefse. Essentially it's rotten fish.