Riddervold explains that the more famous product gravlaks, when prepared in the old traditional manner, involves burying salmon for a short period. Rakefisk is made by the same technique, but the fish are buried for longer. So, whereas gravlaks has never had an offensive smell, the more fully fermented rakefisk is quite different in this respect. Riddervold cites an 18th-century Norwegian clergyman as writing ‘that you would not dare ask a lady for a kiss when you have eaten this wonderful fish’, but observed that despite this handicap farmers in some regions would eat it every day. It is perfectly wholesome.