Röda Ulven (Red Wolf) Surstromming Traditional Swedish Fish Food Made n Sweden

Description

Please, We ship to cold countries only
Röda Ulven (Red Wolf) Surstromming Traditional Swedish Fish Food
How do you eat
fermented herring
?
Surströmming
eat together
with
unleavened bread
and potatoes,
preferably fresh
potatoes.
This is like
the very foundation
.
As examples
of accessories include
raw onions
and tomatoes.
The imagination
is
the
only limit.
Flatbread
Mackan
be
eaten with
"
cap", two slices
with butter
between
.
Some people
prefer to make a
Surströmmings Clip
where
fermented herring
, potatoes, onions
and tomato
wrapped in
soft flatbread
.
When it comes to
traditional
fermented herring
swallowed
should of course
flatbread
be
hard.
What
do you drink
then?
'
Yes, it
directly
think of
is
beer
but some
actually prefer
milk.
The disadvantage of
milk
may be
that it is then
cut themselves with
snaps
.
Schnapps
is
no
need
of
it is alleged that
the party
is even more fun
then.
History of Surstromming
"
Soured
fishing
is an ancient
dish
whose
preparation
nature
herself
always
taken care of
right from the
creation of the world
.
Our parents
sniffed
it
already
outside
the gates of Paradise
,
and
it
was early
known
well
at
all
kjökkenmöddingar
and
pålhyddor
,
as with
the Greeks and Romans
,
for they all
knew what
pickled
fish
meant
;
but the taste
derfor
was not yet
as mature as
now
-
they knew
not then
haut
goût
.
"
Dr.CH
P.M.
Hagdahl
in the late
1800s.
Prehistoric
perspective
.
Along with
drying and
salting
is the method of
preserving food
by acidification
(
fermentation, fermentation)
as old as
mankind.
If only
it
set down
has
happened
so
nothing has happened
in human
perspective.
I
would still like to
mention some
recorded
documents
dated before
any salt
deficiencies
and battles
.
In an official
document
from Jämtland
(when
Norwegian
)
dated
1348
said that
Olafuer
Graflaks
exchanged the
fishing rights
.
Names suggest
, according to
the custom
,
he was dealing
with
marinated salmon
,
which at the time
was
steeped
salmon
by burial
.
From
Babyulonium
are
stone tablets
dated
2800
BC
with
recipes for
acidification
(
fermentation)
of various products.
Production
Tops.
Countless
myths and
urban legends
are
about
surströmmingens
emergence.
These have
arisen
only by
sharp
increases in production
depends on
economic and political reasons
.
Eg
salt shortage
periodically during
1500 and 1700
-talen
,
the large
field
teams during the
1700s
,
the
Swedish
Consumer
breakthrough
in the early
1900s
,
and others.
None of these
'
production peaks'
and its causes
are
surströmmingens
birth.
Sour
herring
has always been there
herring
and humans
existed.
As well as
all
other fish
fermented
where they
existed and
/ or
available (
roach,
carp,
plara
, salmon,
trout,
Bori
, sharks, rays,
flying fish
,
etc ...
)
Some methods
and phenomena
.
The methods vary
due to geographical
and cultural differences
.
Similarities
are nature's
role in
the various processes and
parameters;
Ingredient
,
salt
, temperature,
acid
.
Where salt
was
expensive or
in short supply
has
yet
acidification
could
develop due to
low temperatures.
The peoples of
northern Russia
and Siberia
leavens
salmon
by packing
fresh fish directly
into pits
or
in
wooden vessels
that are dug
into the ground.
You
salts
either light
or none
at all.
The fish
are packed
by
stepping
on it.
After
8-10
months in
the fish
up
and has
since
gained a
batter
or
jelly-like
consistency.
It
is eaten
either
with a
spoon
soup or
baked into
bread.
What makes
this approach
possible
is
permafrost
,
which
keeps the temperature constant
below 4 ° C
.
Another example
is
Rakfisk
production in
Norway
.
Rakfiskbältet
stretches from the
Northeast
Jämtland, Härjedalen
through
Røros
and further
south
through
Valdres
,
"
Norway's
Rakfiskcentrum
" to
Setesdal
.
For example,
Valdres
is
the
farms that
traditionally
produced
Rakfisk
about the middle of
the mountain
sides.
Further out
towards the coast
, near the
warm
Gulf Stream
, lies
the farms
higher up.
Farms
location ensures a
low,
uniform temperature
.
Rakfisk
sometimes
leavened
with
weak
brine,
3.5-
4.5%
,
the temperature of
1-3
° C and
the fermentation time
of 12 - 14
months.
Another measure
is 6
%, 6
°
C and 6
weeks.
Everything
is linked
.
This knowledge
has its origins
far back in time
Surströmming
.
No exception.
Previously, there was
only
the need to preserve
periodically
abundant
catches of
herring
so long,
and
at such low cost
,
as possible.
They
then used
a little salt,
fermented
during
low temperature
and
for a long time
, about
8-12
months.
A
anna
important factor was that
acidification
was not allowed to
be too
hasty
to
surströmming
was
for dandruff
.
The risk was
then
that it
shook
apart during
the
often
violent
and primitive
shipments.
During the
1400s
and
well into the
1500s
in
northern
Pisces
and later
the so-called
Gävle fishermen
who
negotiated
for himself
fish
right
along the
northern
coast,
was the production of
salt
herring
dominant.
This production
was an important
source of income for
Sweden
.
Every 10
thin
paid
to the State for
lease
.
Salt
Herring
was sold to
various
countries in Europe
right down
around the Mediterranean.
Gustav Vasa
used these
revenues
to finance
wars and
reforms.
Salt
Lack
1520 - 1530
Gustav Vasa
had neglected
their credit
in
Lubeck
are
punishing
Sweden
by strangling
salt
deliveries to
Sweden
.
The salt
was
scarce and
the price
skyrocketed
.
Surströmming
produced in the past
but now
increased the production of
very
understandable reasons.
Salt
Lack
1716-1720
Sweden
had a
big
fight with
England
which resulted in
sanctions and
complicated
deliveries.
This created a
salt
shortage and
prices skyrocketed
.
Of course
tailored
to
the people
of the situation
.
The production of
fermented herring
increased
and salt
herring
declined
.
The large
field
teams
Research on
this part of the
description of past events
going on
!.
With
the large
field
teams during the
1600- 1700
's,
the situation
changed
.
The view of
acidified
food
was
altered
.
The fact that different
products
were
long-lasting
acidification
knew
.
The content
of nutrients
and its effect on
the body
was a new
insight.
Partly
had
scurvy
,
on
the great sailing ships
,
virtually
disappeared
because of
sauerkraut
and other
fermented products
.
And
both
had
the devastating
Russian raids
in different parts of
Europe, Russia and
along the
Swedish
coast of Norrland
given
an entirely
new
war
strategy skills
.
The Russians
were very efficient and
seemingly
tireless
!
King
Karl X Gustav
1654 - 1660
warfare
developed
into an art form
.
He learned from
studies of various
wars and
famous
commander
.
Food and water
were
the major
field
Act's
biggest
problems.
A large
army could
be
10,000 to 40,000
man +
tens of thousands of
horses.
Added to this is
those who always
followed
and
the
armies
tow.
At most,
it could
be 4
people per
soldier.
It was
;
Court Administration
,
the officer
families
, butlers,
baggage
,
whores
, artisans, adventurer,
mm
,
mm
.
Looting
was
the main job
and the fact
that
an army
is not
in constant motion,
was almost
doomed
meant that
food, water
and hygiene
were
major problems.
Scurvy
-ridden
and
could turn
victory
into
defeat.
Then it was
surprising that some
armies
could
run
unabated
.