Fermented herring
Image Credits: Lola Akinmade Åkerström/imagebank.sweden.se
Sour herring is a traditional northern Swedish delicacy made from fermented Baltic Sea herring, with a history dating back to at least the 16th century. While it is a celebrated part of Sweden’s culinary heritage, not all Swedes enjoy its distinctive flavor.
The fish is preserved with just enough salt to prevent spoilage, and then left to ferment for at least six months. This process gives the herring its signature tangy taste and strong aroma. Because of its intense smell, sour herring is often eaten outdoors, and it remains a unique example of Sweden’s resourceful and long-standing food traditions.
Information inspiration : www.visitsweden.se
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