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surströmming | Description & Facts
surströmming, fermented herring of Swedish origins.Neither the name surströmming, which means “sour herring,” nor the pungent, clinging smell, reminiscent of a mix between rotten eggs and sewage, deters the faithful from this traditional Swedish delicacy. In northern Sweden, devotees celebrate its annual premiere, traditionally on the third Thursday in August, with outdoor parties.Once a familiar staple in parts of Sweden, surströmming is made with fermented herring. As early as the 15th century, fermentation was an alternative to curing with salt or smoke. Today the treatment is most popular in northern Sweden, where most surströmming is produced on the island of Ulvön. Although cans of surströmming make their way abroad to countries such as Japan, many palates remain unconvinced of its appeal.Surströmming is eaten with almond potato, finely chopped onion, and a type of flatbread known as tunnbröd. It is best accompanied by beer and snaps (schnapps), but some prefer milk. Surströmming has an unusual sweet but mildly salty taste, with an overpowering pungency reminiscent of a well-matured cheese.
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Gordon Tries Fermented Fish | Gordon Ramsay: Uncharted
While in Norway, Gordon learns to make fermented fish from two men who have built a family business selling fish fermented in their special method.
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Gordon Tries Fermented Fish | Gordon Ramsay: Uncharted
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