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Surströmming
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.
The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught prior to spawning in April and May.
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe, the Japanese kusaya or the Icelandic hákarl, making surströmming an acquired taste.
At the end of the 1940s, surströmming producers in Sweden lobbied for a royal ordinance (Swedish: förordning) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.
Surströmming has been part of northern Swedish cuisine since at least the 16th century.
Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden. More recent examples include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented fish.
Preservation of fish through fermentation in weak brine may have developed when brining was still expensive due to the cost of salt. In modern times, the fish are initially marinated in a strong brine solution that draws out the blood, then fermented in a weaker brine in barrels prior to canning.
The canning procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas formerly the final stage would have been stored in large wooden barrels and smaller, one-litre kegs. Canning also enabled the product to be marketed farther south in Sweden.
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Surströmming
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.
The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught prior to spawning in April and May.
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe, the Japanese kusaya or the Icelandic hákarl, making surströmming an acquired taste.
At the end of the 1940s, surströmming producers in Sweden lobbied for a royal ordinance (Swedish: förordning) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.
Surströmming has been part of northern Swedish cuisine since at least the 16th century.
Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden. More recent examples include garum, a fermented fish sauce made by the ancient Greeks and Romans, and Worcestershire sauce, which also contains fermented fish.
Preservation of fish through fermentation in weak brine may have developed when brining was still expensive due to the cost of salt. In modern times, the fish are initially marinated in a strong brine solution that draws out the blood, then fermented in a weaker brine in barrels prior to canning.
The canning procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas formerly the final stage would have been stored in large wooden barrels and smaller, one-litre kegs. Canning also enabled the product to be marketed farther south in Sweden.