LiVERTEN

In Lierne, there is a long-standing tradition of making a fermented fish product called grævfisk. This handcrafted delicacy has deep historical roots and is somewhat similar to rakfisk, but with a milder and more tangy flavor. Grævfisk is often referred to as “Lierne’s National Dish.”

We use fresh Arctic char from Blåfjell, which is cured with sugar and salt for about a week before being washed and placed in whey for approximately six weeks. This process creates a unique product that should not be confused with rakfisk, gravfisk, or cured fish.

Grævfisk is traditionally served with boiled almond potatoes, farm-style sour cream, real butter, pekkabrød from LiVERTEN, onion, and tomato. LiVERTEN is the only producer in Norway approved for grævfisk production.