Rakfisk

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. The first record of the term rakfisk dates back to 1348, but the history of this food is probably even older. No sources are available as to the exact invention year of the rakfisk dish or the autolysis process that produces the raw material for it. Fisk is the Norwegian word for "fish." Rak derives from the word rakr in Norse language, meaning "moist" or "soaked".

Source: Wikipedia