Surströmming

Surströmming ( [ sʉ̌ ː ː ʂtrøm in]; Swedish sour herring ) is a Swedish fish food that is preserved by acidification. He smells " intensive; rotten and smelly ".

History and production

Surströmming was considered by farmers in Northern Sweden as an everyday food and was often used as provisions. It is made from full-blown Baltic herring, especially at the Norrland coast. This is captured in the spring and placed in brine, where it begins to ferment. About a month ago the so-called surströmming premiere, which refers to the sales start of the season, the fish is packed in cans, in which the fermentation process continues, so that bulge base and lid of the cans.

Sale

The sale or Premiere traditionally begins on the third Thursday in August. The date is due to a Royal Directive of 1937, which should ensure that the fish is ready matured and suitable for consumption. In 1998, this state requirement was lifted. Representing the interests of the manufacturer continues this tradition still continues. With sales start Surströmming sold sweden far in food retailing.

Consumption

Surströmming can be consumed in different ways. One possibility is the so-called tunnbrödklämma which is assigned surströmming, almond potatoes, butter, white or red raw chopped onions, sour cream ( gräddfil ) and tomatoes.

Traditionally Surströmming is served with cold milk, aquavit or beer.

Others

• In Germany splashed on Christmas 1981, a tenant in the staircase and in the garden Surströmmingbrühe. She was dismissed without notice. The Cologne Regional Court confirmed the dismissal, after the hearing in a can has been opened Surströmming (LG v. Cologne January 12, 1984 - 1 NO 171/83, wum 1984, page 55, too).
• The transport of Surströmmingdosen is expressly prohibited due to possible risk of explosion on flights operated by British Airways and Air France.

Products

Röda Ulven

Kallax