Strömming eu

What is Surströmming?

Surströmming, associated with perhaps one of the most infamous food challenges, is simply put a sour herring. That is the literal Swedish translation of the dish that traces its roots back to the 16th century when neither the refrigerator nor electricity were available at hand across the globe. But how does an innocent herring, caught in the Baltic Sea, turn into one of the foulest foods one can feel with his nostrils?

The exact origin story varies from source to source. From the tale of how Swedish sailors were running low on salt and were forced to sell the almost rotten fish to locals at a port in Finland, which they later acquired a taste for, to the very basic legend that the 16th century was an intense period for Sweden. Numerous wars negatively impacted the daily life of an average Swede and since at the time salt was far more expensive than it is today, one had to become clever in order to preserve food for longer periods of time. Thus, fermenting herring with as little salt as possible was the only option to survive the harsh times brought by war.

Still, catching and producing Surströmming is a long process. First things first, the time has

  • strömming eu

    • Ny strid om strömmingen i EU

    När EU:s medlemsländer enades om fiskekvoterna för Östersjön i oktober valde de att inte följa EU-kommissionens förslag om fiskestopp för sill och strömming. I stället drev bland andra Finland och Sverige igenom att det trots allt sattes fångstkvoter för , om än rejält mycket lägre än året innan.

    Beslutet fick skarp kritik från miljöhåll, inte minst eftersom det ansågs att EU-länderna inte följde egna regler, som tillkommit för att skydda hotade fiskebestånd. Ännu större blev irritationen när det i efterhand föreslogs ett slopande av de regler som fiskeministrarna struntade i – och dessutom i en extrasnabb process.

    "Extremt hotad"

    Fast det gillar inte EU-parlamentet som med bestämd röst på tisdagen sade nej till snabbprocessen.

    — En viktig delseger. Strömmingen är extremt hotad och att i det läget gå tvärs emot vad vetenskapen säger och i stället för att öka skyddet för strömmingen öka möjligheterna att fiska kan i värsta fall leda till utfiske, säger svenska ledamoten Karin Karlsbro (L) till TT.

    Hon hoppas nu på ändringar när förslaget om de slopade reglerna ska behandlas på normalt vis av EU-parlamentets fiskeutskott.

    — Vi jobbar

    Surströmming

    Swedish fermented Baltic Sea herring

    Opened can of surströmming in brine

    Alternative namesFermented herring
    TypeFermented fish
    Place of originSweden
    Region or stateNorrland
    Invented16th century or earlier
    Serving temperatureCold
    Main ingredients
    Other informationAnnual premiere the third Thursday in August.

    Surströmming (pronounced[ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermentedBaltic Seaherring 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, fryst vatten smaller than the Atlantic herring funnen in the North Sea. Traditionally, strömming is defined as herring caught in the halvsalt waters of the Baltic north of the Kalmar Strait.[1] The herring used for surströmming are caught prior to spawning in April and May.

    During the production of surströmming, just enough salt fryst vatten 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 acid