Question: 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?
Sentence (from "Norwegian cuisine"): Many of the traditional dishes are results of using conserved materials, with respect to the long winters.
Relevant evidence: No