Thursday, September 4, 2014

Texans try their hand at Surströmming

H/T to my Swedish Viking brother Charlie

Surströmming - Surströmming (pronounced [sʉ̌ːrstrœmːɪŋ], Swedish for "soured herring"), is fermented Baltic sea herring and is a staple of traditional northern Swedish cuisine since at least the 16th century. Just enough salt is used to prevent the raw fish from rotting (chemical decomposition). 

A fermentation process (which converts sugar to acids, gases, and alcohol) of at least six months gives the lightly-salted fish its characteristic strong smell and somewhat acidulous taste.

1 comment:

extexanwannabee said...

Norwegians make something similar called lutefisk.