surströmming
Sign in to save(; ) 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.
Key facts
- Food.name
- Surströmming
- Food.image
- Surströmming.jpg
- Food.caption
- Opened can of in brine
- Food.alternate_name
- Fermented herring
- Food.country
- Sweden
- Food.region
- Norrland
- Food.year
- 16th century or earlier
- Food.type
- Fermented fish
- Food.served
- Cold
- Food.other
- Annual premiere the third Thursday in August.
via Wikipedia infobox
Article
15 sectionsContents
- Origin
- Chemical process
- Production and market
- Preparation
- International opinion
- European Union
- German eviction
- Airline bans
- Museum
- See also
- Other fermented fish dishes
- Other strong-smelling foods
- References
- Further reading
- External links
(; ) 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 in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for are caught prior to spawning in April and May.