Surströmming - Revision history

Speederzzz: Restored revision 1254301180 by Monkbot (talk): Restore short description

2024-11-12T13:37:12Z

Restored revision 1254301180 by Monkbot (talk): Restore short description

← Previous revision		Revision as of 13:37, 12 November 2024
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			{{Short description\|Swedish fermented Baltic Sea herring}}
	{{use dmy dates \|date=November 2023}}		{{use dmy dates \|date=November 2023}}
	{{Infobox food		{{Infobox food

2001:8003:376B:1500:E002:D8EA:2E61:A3AE: removed vandalism

2024-11-12T13:15:08Z

removed vandalism

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	{{short description}} surstromming stinks like horse c0ck
	{{use dmy dates \|date=November 2023}}		{{use dmy dates \|date=November 2023}}
	{{Infobox food		{{Infobox food

Vaguesttwo at 13:10, 12 November 2024

2024-11-12T13:10:26Z

← Previous revision		Revision as of 13:10, 12 November 2024
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	{{~~Short~~ description~~\|Swedish~~ ~~fermented~~ ~~Baltic~~ ~~Sea~~ ~~herring}}~~		{{short description}} surstromming stinks like horse c0ck
	{{use dmy dates \|date=November 2023}}		{{use dmy dates \|date=November 2023}}
	{{Infobox food		{{Infobox food

Monkbot: Task 20: replace {lang-??} templates with {langx|??} ‹See Tfd› (Replaced 1);

2024-10-30T10:27:09Z

Task 20: replace {lang-??} templates with {langx|??} ‹See Tfd› (Replaced 1);

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	\|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/ \|website=Travel Food Atlas \|date=8 July 2019 \|access-date=2020-12-29}}</ref> A newly opened can of surströmming has one of the most [[putrid]] food smells in the world, even stronger than similarly fermented fish dishes such as the Korean {{lang\|ko-Latn\|[[hongeo-hoe]]}}, the Japanese {{lang\|ja-Latn\|[[kusaya]]}} or the Icelandic {{lang\|is\|[[hákarl]]}}, making surströmming an [[acquired taste]].<ref>{{cite book \|url=https://honkawa2.sakura.ne.jp/0340.html \|via=honkawa2.sakura.ne.jp \|title=発酵は力なり: 食と人類の知恵 \|trans-title=Fermentation is power: food and human wisdom \|quote=Excerpt from ''Hakkou ha chikara Nari'' \|first=Takeo \|last=Koizumi \|publisher=NHK Ningen Kouza \|year=2002 \|isbn=4-14-084183-4}}</ref>		\|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/ \|website=Travel Food Atlas \|date=8 July 2019 \|access-date=2020-12-29}}</ref> A newly opened can of surströmming has one of the most [[putrid]] food smells in the world, even stronger than similarly fermented fish dishes such as the Korean {{lang\|ko-Latn\|[[hongeo-hoe]]}}, the Japanese {{lang\|ja-Latn\|[[kusaya]]}} or the Icelandic {{lang\|is\|[[hákarl]]}}, making surströmming an [[acquired taste]].<ref>{{cite book \|url=https://honkawa2.sakura.ne.jp/0340.html \|via=honkawa2.sakura.ne.jp \|title=発酵は力なり: 食と人類の知恵 \|trans-title=Fermentation is power: food and human wisdom \|quote=Excerpt from ''Hakkou ha chikara Nari'' \|first=Takeo \|last=Koizumi \|publisher=NHK Ningen Kouza \|year=2002 \|isbn=4-14-084183-4}}</ref>

	At the end of the 1940s, surströmming producers in Sweden lobbied for a [[King in Council (Sweden)\|royal ordinance]] ({{~~lang-~~sv\|förordning\|link=no}}) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<ref>{{Cite web \|url=https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren \|title=''Surströmmingspremiären'' \|date=February 26, 2013 \|website=Nordiska museet}}</ref>		At the end of the 1940s, surströmming producers in Sweden lobbied for a [[King in Council (Sweden)\|royal ordinance]] ({{langx\|sv\|förordning\|link=no}}) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<ref>{{Cite web \|url=https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren \|title=''Surströmmingspremiären'' \|date=February 26, 2013 \|website=Nordiska museet}}</ref>

	== Origin ==		== Origin ==

Kyllo: /* Preparation */

2024-10-17T19:18:29Z

Preparation

← Previous revision		Revision as of 19:18, 17 October 2024
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	== Preparation ==		== Preparation ==
	[[File:Surströmmingstallrik.JPG\|thumb\|right\|Surströmming ~~in a traditional preparation:~~ served on [[tunnbröd]] (a Swedish [[flatbread]]) with boiled potatoes and ~~salad~~.]]		[[File:Surströmmingstallrik.JPG\|thumb\|right\|Surströmming served on [[tunnbröd]] (a Swedish [[flatbread]]) with boiled potatoes and vegetables.]]
	[[File:Surstroemmngsklaemma.png\|thumb\|260px\|Surströmming with potatoes and onion on buttered [[tunnbröd]], served with milk]]		[[File:Surstroemmngsklaemma.png\|thumb\|260px\|Surströmming with potatoes and onion on buttered [[tunnbröd]], served with a glass of milk.]]

	Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.<ref>{{cite web \|url=https://rove.me/to/sweden/surstromming-or-sour-herring \|title=Surströmming or Sour Herring \|date=25 April 2019 \|access-date=April 25, 2019}}</ref> Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.		Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.<ref>{{cite web \|url=https://rove.me/to/sweden/surstromming-or-sour-herring \|title=Surströmming or Sour Herring \|date=25 April 2019 \|access-date=April 25, 2019}}</ref> Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.
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	Surströmming comes both ungutted with only the heads removed and as [[Fish fillet\|fillets]]. With the former, the fish is [[gutted]] prior to eating, and the backbone and sometimes the skin are removed. The [[roe]] is commonly eaten along with the fish.		Surströmming comes both ungutted with only the heads removed and as [[Fish fillet\|fillets]]. With the former, the fish is [[gutted]] prior to eating, and the backbone and sometimes the skin are removed. The [[roe]] is commonly eaten along with the fish.

	Surströmming is often eaten with [[tunnbröd]]~~, a thin~~, either soft or crispy bread ~~(not~~ to be ~~confused~~ ~~with~~ [[crispbread]]).<ref>{{cite web \|title=''Olika sätt att äta surströmming'' \|url=http://www.aftonbladet.se/matvin/article10648441.ab \|website=www.aftonbladet.se \|publisher=[[Aftonbladet]] \|access-date=24 May 2015}}</ref> The use of tunnbröd originated in the [[The High Coast\|High Coast]] area, where the tradition is to make a sandwich (known as a ''surströmmingsklämma'') with two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often [[almond potato]]es) and finely diced red onion. Surströmming is also commonly eaten without bread, with potatoes and red onion. To counterbalance the strong flavour of the fish, [[Västerbotten cheese]] is sometimes added.<ref name=Eat>{{cite web \|last1=Lyregård \|first1=Berit \|title=Surströmming ska ätas med finess \|url=http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ \|website=www.dn.se \|publisher=[[Dagens Nyheter]] \|date=11 August 2005 \|access-date=24 May 2015 \|archive-date=24 January 2016 \|archive-url=https://web.archive.org/web/20160124050212/http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ }}</ref>		Surströmming is often eaten with [[tunnbröd]], either soft or a crispy type of flatbread made of different kind of [[flour]], sometimes it also contains milk and bread spices.<ref name="ta">{{cite web \|title=Vad är tunnbröd? \|url=https://tunnbrodsakademin.se/vad-ar-tunnbrod/ \|publisher=Tunnbrödsakademin \|access-date=17 October 2024 \|language=Swedish}}</ref> Crispy tunnbröd has a bubbly texture and is more brittle than typically [[crispbread]] made of [[rye]].<ref name="ta"/><ref>{{cite web \|title=''Olika sätt att äta surströmming'' \|url=http://www.aftonbladet.se/matvin/article10648441.ab \|website=www.aftonbladet.se \|publisher=[[Aftonbladet]] \|access-date=24 May 2015}}</ref> The use of tunnbröd originated in the [[The High Coast\|High Coast]] area, where the tradition is to make a sandwich (known as a ''surströmmingsklämma'') with two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often [[almond potato]]es) and finely diced red onion. Surströmming is also commonly eaten without bread, with potatoes and red onion. To counterbalance the strong flavour of the fish, [[Västerbotten cheese]] is sometimes added.<ref name=Eat>{{cite web \|last1=Lyregård \|first1=Berit \|title=Surströmming ska ätas med finess \|url=http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ \|website=www.dn.se \|publisher=[[Dagens Nyheter]] \|date=11 August 2005 \|access-date=24 May 2015 \|archive-date=24 January 2016 \|archive-url=https://web.archive.org/web/20160124050212/http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ }}</ref>

	In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, ''[[gräddfil]]'' (fat fermented [[sour cream]] similar to [[Smetana (dairy product)\|smetana]]) or [[crème fraîche]], [[chives]], and sometimes tomato and chopped [[dill]].<ref>{{cite web \|last1=Schmidt \|first1=Claes \|last2=Lund \|first2=Sara \|title=Kulturkrock! \|url=http://saraclaes.allas.se/kulturkrock/ \|website=www.allas.se \|publisher=Allas \|access-date=2015-05-24 \|archive-date=2017-02-24 \|archive-url=https://web.archive.org/web/20170224052728/http://saraclaes.allas.se/kulturkrock/ }}</ref>		In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, ''[[gräddfil]]'' (fat fermented [[sour cream]] similar to [[Smetana (dairy product)\|smetana]]) or [[crème fraîche]], [[chives]], and sometimes tomato and chopped [[dill]].<ref>{{cite web \|last1=Schmidt \|first1=Claes \|last2=Lund \|first2=Sara \|title=Kulturkrock! \|url=http://saraclaes.allas.se/kulturkrock/ \|website=www.allas.se \|publisher=Allas \|access-date=2015-05-24 \|archive-date=2017-02-24 \|archive-url=https://web.archive.org/web/20170224052728/http://saraclaes.allas.se/kulturkrock/ }}</ref>

Anachronist: /* See also */ not alist

2024-09-21T17:55:50Z

Alla tajders at 22:35, 20 September 2024

2024-09-20T22:35:34Z

← Previous revision		Revision as of 22:35, 20 September 2024
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	== Production and market ==		== Production and market ==
	[[File:Oskar's suströmming.jpg\|thumb\|A can of Surströmming, with the top ~~being~~ noticeably ~~raised~~ due to fermented gases being released]]		[[File:Oskar's suströmming.jpg\|thumb\|A can of Surströmming, with the top noticeably bulging due to fermented gases being released]]
	The herring are caught in April and May, when they are in prime condition and about to spawn, and have not yet fattened. They are put into a strong brine for about 20 hours that draws out the blood, after which the heads and innards are removed and the fish is put into a weaker brine solution. The barrels are placed in a temperature-controlled room kept at {{convert\|15–20\|C\|F}}. Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.{{citation needed\|date=January 2016}}		The herring are caught in April and May, when they are in prime condition and about to spawn, and have not yet fattened. They are put into a strong brine for about 20 hours that draws out the blood, after which the heads and innards are removed and the fish is put into a weaker brine solution. The barrels are placed in a temperature-controlled room kept at {{convert\|15–20\|C\|F}}. Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.{{citation needed\|date=January 2016}}
	The fermentation of the fish relies on a lactic acid enzyme in the spine that is activated if the conditions, temperature and brine concentration, are right. The low temperature in Northern Sweden is one of the elements that contribute to the character of the final product.{{citation needed\|date=January 2016}}		The fermentation of the fish relies on a lactic acid enzyme in the spine that is activated if the conditions, temperature and brine concentration, are right. The low temperature in Northern Sweden is one of the elements that contribute to the character of the final product.{{citation needed\|date=January 2016}}

RodRabelo7: replacing {{IPA-sv| → {{IPA|sv| (deprecated template)

2024-09-01T04:16:44Z

replacing {{IPA-sv| → {{IPA|sv| (deprecated template)

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	\| other = Annual premiere the third Thursday in August.		\| other = Annual premiere the third Thursday in August.
	}}		}}
	{{lang\|sv\|'''Surströmming'''\|i=no}} ({{IPA-sv\|ˈsʉ̂ːˌʂʈrœmːɪŋ\|pron}}; {{langnf\|sv\|\|sour herring}}) is [[Brining\|lightly salted]], [[Fermentation in food processing\|fermented]] [[Baltic Sea]] [[herring]] traditional to [[Swedish cuisine]] since at least the [[16th century]]. It is distinct from fried or [[pickled herring]].		{{lang\|sv\|'''Surströmming'''\|i=no}} ({{IPA\|sv\|ˈsʉ̂ːˌʂʈrœmːɪŋ\|pron}}; {{langnf\|sv\|\|sour herring}}) is [[Brining\|lightly salted]], [[Fermentation in food processing\|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 {{wikt-lang\|sv\|strömming}} in Swedish, is smaller than the [[Atlantic herring]] found in the [[North Sea]]. Traditionally, {{lang\|sv\|strömming}} is defined as herring caught in the [[brackish]] waters of the Baltic north of the [[Kalmar Strait]].<ref>They are about one-third the size of North Sea herring (Swedish {{wikt-lang\|sv\|sill}}) that is adapted to salt water. {{cite web \|url=http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf \|title=GIWA Regional Assessment 17 - Baltic Sea: Executive summary \|work=UNEP (United Nations Environment Programme) \|archive-url=https://web.archive.org/web/20150221122226/http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf \|archive-date=2015-02-21 }}</ref> The herring used for {{lang\|sv\|surströmming\|i=no}} are caught prior to [[Spawn (biology)\|spawning]] in April and May.		The [[Baltic herring]], known as {{wikt-lang\|sv\|strömming}} in Swedish, is smaller than the [[Atlantic herring]] found in the [[North Sea]]. Traditionally, {{lang\|sv\|strömming}} is defined as herring caught in the [[brackish]] waters of the Baltic north of the [[Kalmar Strait]].<ref>They are about one-third the size of North Sea herring (Swedish {{wikt-lang\|sv\|sill}}) that is adapted to salt water. {{cite web \|url=http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf \|title=GIWA Regional Assessment 17 - Baltic Sea: Executive summary \|work=UNEP (United Nations Environment Programme) \|archive-url=https://web.archive.org/web/20150221122226/http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf \|archive-date=2015-02-21 }}</ref> The herring used for {{lang\|sv\|surströmming\|i=no}} are caught prior to [[Spawn (biology)\|spawning]] in April and May.

Abune: /* Origin */

2024-08-15T20:14:54Z

Origin

← Previous revision		Revision as of 20:14, 15 August 2024
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	[[Fermented fish]] is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden.<ref>{{cite web \|url=https://www.eurekalert.org/news-releases/643791 \|title=Signs of early settlement in the Nordic region date back to the cradle of civilization \|work=EurekAlert! \|date=8 February 2016 \|access-date=15 November 2023 }}</ref><ref>{{cite journal \|url=https://www.sciencedirect.com/science/article/abs/pii/S0305440316000170 \|doi=10.1016/j.jas.2016.01.008 \|title=Something rotten in Scandinavia: The world's earliest evidence of fermentation \|date=2016 \|last1=Boethius \|first1=Adam \|journal=Journal of Archaeological Science \|volume=66 \|pages=169–180 \|bibcode=2016JArSc..66..169B }}</ref> More recent examples include [[garum]], a fermented fish sauce made by the ancient Greeks and Romans, and [[Worcestershire sauce]], which also contains fermented fish.		[[Fermented fish]] is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden.<ref>{{cite web \|url=https://www.eurekalert.org/news-releases/643791 \|title=Signs of early settlement in the Nordic region date back to the cradle of civilization \|work=EurekAlert! \|date=8 February 2016 \|access-date=15 November 2023 }}</ref><ref>{{cite journal \|url=https://www.sciencedirect.com/science/article/abs/pii/S0305440316000170 \|doi=10.1016/j.jas.2016.01.008 \|title=Something rotten in Scandinavia: The world's earliest evidence of fermentation \|date=2016 \|last1=Boethius \|first1=Adam \|journal=Journal of Archaeological Science \|volume=66 \|pages=169–180 \|bibcode=2016JArSc..66..169B }}</ref> More recent examples include [[garum]], a fermented fish sauce made by the ancient Greeks and Romans, and [[Worcestershire sauce]], which also contains fermented fish.

	Preservation of fish through fermentation in weak brine may have developed when brining was still expensive due to the cost of salt.<ref>{{cite book\|author=Kurlansky M\|chapter=Chapter 8. A Nordic Dream\|title=Salt: A World History\|page=138\| location=London\| publisher=Vintage Books\| isbn=978-0-09-928199-3 \|year=2003}}</ref> In modern times, the fish are initially marinated in a strong brine solution that draws out the blood, then fermented in a weaker brine in barrels prior to canning.		Preservation of fish through fermentation in weak [[brine]] may have developed when brining was still expensive due to the cost of salt.<ref>{{cite book\|author=Kurlansky M\|chapter=Chapter 8. A Nordic Dream\|title=Salt: A World History\|page=138\| location=London\| publisher=Vintage Books\| isbn=978-0-09-928199-3 \|year=2003}}</ref> In modern times, the fish are initially marinated in a strong brine solution that draws out the blood, then fermented in a weaker brine in barrels prior to canning.

	The [[canning]] procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas formerly the final stage would have been storage in large wooden barrels and smaller, one-litre kegs. Canning also enabled the product to be marketed farther south in Sweden.		The [[canning]] procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas formerly the final stage would have been storage in large wooden barrels and smaller, one-litre kegs. Canning also enabled the product to be marketed farther south in Sweden.

70.30.38.242 at 00:04, 3 August 2024

2024-08-03T00:04:47Z

← Previous revision		Revision as of 00:04, 3 August 2024
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	During the production of surströmming, just enough [[salt]] is used to prevent the raw herring from [[decomposition\|rotting]] while allowing it to [[Fermentation\|ferment]]. A [[Fermented fish\|fermentation process]] of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.<ref>{{Cite web \|title=Hákarl: Surströmming: The Swedish Stinky Fish Delicacy		During the production of surströmming, just enough [[salt]] is used to prevent the raw herring from [[decomposition\|rotting]] while allowing it to [[Fermentation\|ferment]]. A [[Fermented fish\|fermentation process]] of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.<ref>{{Cite web \|title=Hákarl: Surströmming: The Swedish Stinky Fish Delicacy
	\|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/ \|website=Travel Food Atlas \|date=8 July 2019 \|access-date=2020-12-29}}</ref> A newly opened can of surströmming has one of the most [[putrid]] food smells in the world, even stronger than similarly fermented fish dishes such as the Korean {{lang\|ko-Latn\|[[hongeo-hoe]]}}, the Japanese {{lang\|ja-Latn\|[[kusaya]]}} or the Icelandic {{lang\|is\|[[hákarl]]}}.<ref>{{cite book \|url=https://honkawa2.sakura.ne.jp/0340.html \|via=honkawa2.sakura.ne.jp \|title=発酵は力なり: 食と人類の知恵 \|trans-title=Fermentation is power: food and human wisdom \|quote=Excerpt from ''Hakkou ha chikara Nari'' \|first=Takeo \|last=Koizumi \|publisher=NHK Ningen Kouza \|year=2002 \|isbn=4-14-084183-4}}</ref>		\|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/ \|website=Travel Food Atlas \|date=8 July 2019 \|access-date=2020-12-29}}</ref> A newly opened can of surströmming has one of the most [[putrid]] food smells in the world, even stronger than similarly fermented fish dishes such as the Korean {{lang\|ko-Latn\|[[hongeo-hoe]]}}, the Japanese {{lang\|ja-Latn\|[[kusaya]]}} or the Icelandic {{lang\|is\|[[hákarl]]}}, making surströmming an [[acquired taste]].<ref>{{cite book \|url=https://honkawa2.sakura.ne.jp/0340.html \|via=honkawa2.sakura.ne.jp \|title=発酵は力なり: 食と人類の知恵 \|trans-title=Fermentation is power: food and human wisdom \|quote=Excerpt from ''Hakkou ha chikara Nari'' \|first=Takeo \|last=Koizumi \|publisher=NHK Ningen Kouza \|year=2002 \|isbn=4-14-084183-4}}</ref>

	At the end of the 1940s, surströmming producers in Sweden lobbied for a [[King in Council (Sweden)\|royal ordinance]] ({{lang-sv\|förordning\|link=no}}) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<ref>{{Cite web \|url=https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren \|title=''Surströmmingspremiären'' \|date=February 26, 2013 \|website=Nordiska museet}}</ref>		At the end of the 1940s, surströmming producers in Sweden lobbied for a [[King in Council (Sweden)\|royal ordinance]] ({{lang-sv\|förordning\|link=no}}) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<ref>{{Cite web \|url=https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren \|title=''Surströmmingspremiären'' \|date=February 26, 2013 \|website=Nordiska museet}}</ref>

← Previous revision		Revision as of 19:18, 17 October 2024
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	== Preparation ==		== Preparation ==
	[[File:Surströmmingstallrik.JPG\|thumb\|right\|Surströmming ~~in a traditional preparation:~~ served on [[tunnbröd]] (a Swedish [[flatbread]]) with boiled potatoes and ~~salad~~.]]		[[File:Surströmmingstallrik.JPG\|thumb\|right\|Surströmming served on [[tunnbröd]] (a Swedish [[flatbread]]) with boiled potatoes and vegetables.]]
	[[File:Surstroemmngsklaemma.png\|thumb\|260px\|Surströmming with potatoes and onion on buttered [[tunnbröd]], served with milk]]		[[File:Surstroemmngsklaemma.png\|thumb\|260px\|Surströmming with potatoes and onion on buttered [[tunnbröd]], served with a glass of milk.]]

	Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.<ref>{{cite web \|url=https://rove.me/to/sweden/surstromming-or-sour-herring \|title=Surströmming or Sour Herring \|date=25 April 2019 \|access-date=April 25, 2019}}</ref> Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.		Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.<ref>{{cite web \|url=https://rove.me/to/sweden/surstromming-or-sour-herring \|title=Surströmming or Sour Herring \|date=25 April 2019 \|access-date=April 25, 2019}}</ref> Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine.
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	Surströmming comes both ungutted with only the heads removed and as [[Fish fillet\|fillets]]. With the former, the fish is [[gutted]] prior to eating, and the backbone and sometimes the skin are removed. The [[roe]] is commonly eaten along with the fish.		Surströmming comes both ungutted with only the heads removed and as [[Fish fillet\|fillets]]. With the former, the fish is [[gutted]] prior to eating, and the backbone and sometimes the skin are removed. The [[roe]] is commonly eaten along with the fish.

	Surströmming is often eaten with [[tunnbröd]]~~, a thin~~, either soft or crispy bread ~~(not~~ to be ~~confused~~ ~~with~~ [[crispbread]]).<ref>{{cite web \|title=''Olika sätt att äta surströmming'' \|url=http://www.aftonbladet.se/matvin/article10648441.ab \|website=www.aftonbladet.se \|publisher=[[Aftonbladet]] \|access-date=24 May 2015}}</ref> The use of tunnbröd originated in the [[The High Coast\|High Coast]] area, where the tradition is to make a sandwich (known as a ''surströmmingsklämma'') with two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often [[almond potato]]es) and finely diced red onion. Surströmming is also commonly eaten without bread, with potatoes and red onion. To counterbalance the strong flavour of the fish, [[Västerbotten cheese]] is sometimes added.<ref name=Eat>{{cite web \|last1=Lyregård \|first1=Berit \|title=Surströmming ska ätas med finess \|url=http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ \|website=www.dn.se \|publisher=[[Dagens Nyheter]] \|date=11 August 2005 \|access-date=24 May 2015 \|archive-date=24 January 2016 \|archive-url=https://web.archive.org/web/20160124050212/http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ }}</ref>		Surströmming is often eaten with [[tunnbröd]], either soft or a crispy type of flatbread made of different kind of [[flour]], sometimes it also contains milk and bread spices.<ref name="ta">{{cite web \|title=Vad är tunnbröd? \|url=https://tunnbrodsakademin.se/vad-ar-tunnbrod/ \|publisher=Tunnbrödsakademin \|access-date=17 October 2024 \|language=Swedish}}</ref> Crispy tunnbröd has a bubbly texture and is more brittle than typically [[crispbread]] made of [[rye]].<ref name="ta"/><ref>{{cite web \|title=''Olika sätt att äta surströmming'' \|url=http://www.aftonbladet.se/matvin/article10648441.ab \|website=www.aftonbladet.se \|publisher=[[Aftonbladet]] \|access-date=24 May 2015}}</ref> The use of tunnbröd originated in the [[The High Coast\|High Coast]] area, where the tradition is to make a sandwich (known as a ''surströmmingsklämma'') with two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often [[almond potato]]es) and finely diced red onion. Surströmming is also commonly eaten without bread, with potatoes and red onion. To counterbalance the strong flavour of the fish, [[Västerbotten cheese]] is sometimes added.<ref name=Eat>{{cite web \|last1=Lyregård \|first1=Berit \|title=Surströmming ska ätas med finess \|url=http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ \|website=www.dn.se \|publisher=[[Dagens Nyheter]] \|date=11 August 2005 \|access-date=24 May 2015 \|archive-date=24 January 2016 \|archive-url=https://web.archive.org/web/20160124050212/http://www.dn.se/mat-dryck/reportage/surstromming-ska-atas-med-finess/ }}</ref>

	In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, ''[[gräddfil]]'' (fat fermented [[sour cream]] similar to [[Smetana (dairy product)\|smetana]]) or [[crème fraîche]], [[chives]], and sometimes tomato and chopped [[dill]].<ref>{{cite web \|last1=Schmidt \|first1=Claes \|last2=Lund \|first2=Sara \|title=Kulturkrock! \|url=http://saraclaes.allas.se/kulturkrock/ \|website=www.allas.se \|publisher=Allas \|access-date=2015-05-24 \|archive-date=2017-02-24 \|archive-url=https://web.archive.org/web/20170224052728/http://saraclaes.allas.se/kulturkrock/ }}</ref>		In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, ''[[gräddfil]]'' (fat fermented [[sour cream]] similar to [[Smetana (dairy product)\|smetana]]) or [[crème fraîche]], [[chives]], and sometimes tomato and chopped [[dill]].<ref>{{cite web \|last1=Schmidt \|first1=Claes \|last2=Lund \|first2=Sara \|title=Kulturkrock! \|url=http://saraclaes.allas.se/kulturkrock/ \|website=www.allas.se \|publisher=Allas \|access-date=2015-05-24 \|archive-date=2017-02-24 \|archive-url=https://web.archive.org/web/20170224052728/http://saraclaes.allas.se/kulturkrock/ }}</ref>

← Previous revision		Revision as of 17:55, 21 September 2024
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	== See also ==		== See also ==
			* [[Delicacy]]
	* [[Delicacy#Risks And Harm Associated with Delicacies\|List of delicacies]]
	* ''[[Spekesild]]'' – herring pickled in salt		* ''[[Spekesild]]'' – herring pickled in salt

← Previous revision		Revision as of 00:04, 3 August 2024
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	During the production of surströmming, just enough [[salt]] is used to prevent the raw herring from [[decomposition\|rotting]] while allowing it to [[Fermentation\|ferment]]. A [[Fermented fish\|fermentation process]] of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.<ref>{{Cite web \|title=Hákarl: Surströmming: The Swedish Stinky Fish Delicacy		During the production of surströmming, just enough [[salt]] is used to prevent the raw herring from [[decomposition\|rotting]] while allowing it to [[Fermentation\|ferment]]. A [[Fermented fish\|fermentation process]] of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.<ref>{{Cite web \|title=Hákarl: Surströmming: The Swedish Stinky Fish Delicacy
	\|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/ \|website=Travel Food Atlas \|date=8 July 2019 \|access-date=2020-12-29}}</ref> A newly opened can of surströmming has one of the most [[putrid]] food smells in the world, even stronger than similarly fermented fish dishes such as the Korean {{lang\|ko-Latn\|[[hongeo-hoe]]}}, the Japanese {{lang\|ja-Latn\|[[kusaya]]}} or the Icelandic {{lang\|is\|[[hákarl]]}}.<ref>{{cite book \|url=https://honkawa2.sakura.ne.jp/0340.html \|via=honkawa2.sakura.ne.jp \|title=発酵は力なり: 食と人類の知恵 \|trans-title=Fermentation is power: food and human wisdom \|quote=Excerpt from ''Hakkou ha chikara Nari'' \|first=Takeo \|last=Koizumi \|publisher=NHK Ningen Kouza \|year=2002 \|isbn=4-14-084183-4}}</ref>		\|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/ \|website=Travel Food Atlas \|date=8 July 2019 \|access-date=2020-12-29}}</ref> A newly opened can of surströmming has one of the most [[putrid]] food smells in the world, even stronger than similarly fermented fish dishes such as the Korean {{lang\|ko-Latn\|[[hongeo-hoe]]}}, the Japanese {{lang\|ja-Latn\|[[kusaya]]}} or the Icelandic {{lang\|is\|[[hákarl]]}}, making surströmming an [[acquired taste]].<ref>{{cite book \|url=https://honkawa2.sakura.ne.jp/0340.html \|via=honkawa2.sakura.ne.jp \|title=発酵は力なり: 食と人類の知恵 \|trans-title=Fermentation is power: food and human wisdom \|quote=Excerpt from ''Hakkou ha chikara Nari'' \|first=Takeo \|last=Koizumi \|publisher=NHK Ningen Kouza \|year=2002 \|isbn=4-14-084183-4}}</ref>

	At the end of the 1940s, surströmming producers in Sweden lobbied for a [[King in Council (Sweden)\|royal ordinance]] ({{lang-sv\|förordning\|link=no}}) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<ref>{{Cite web \|url=https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren \|title=''Surströmmingspremiären'' \|date=February 26, 2013 \|website=Nordiska museet}}</ref>		At the end of the 1940s, surströmming producers in Sweden lobbied for a [[King in Council (Sweden)\|royal ordinance]] ({{lang-sv\|förordning\|link=no}}) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<ref>{{Cite web \|url=https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren \|title=''Surströmmingspremiären'' \|date=February 26, 2013 \|website=Nordiska museet}}</ref>