Bought from the local marketplace. Name translates literally to fish rooster (or cock). Made from local small lakefish (vendace) and pork belly wrapped in a rye bread crust and slow cooked in an oven around 6 hours.
Other versions have rutabaga or salmon and blue cheese as filling. On the easter they had a one time only batch with lamb.
It does and I don’t think it is a “acquired taste” kind of thing, because it is not traditional to my exact part of the country and my first time tasting it was well into my adulthood. But I do hear that sometimes. I guess something about the look of the small fish is offputting for people and it does not have bright colours to entice you.