Fermented and ripened fish products in the northern European countries

In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of tradition...

Full description

Bibliographic Details
Published in:Journal of Ethnic Foods
Main Authors: Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen
Format: Article in Journal/Newspaper
Language:English
Published: BMC 2015
Subjects:
fermentation
fish
hákarl
rakfisk
surströmming
Nutrition. Foods and food supply
TX341-641
Norway
Iceland
Online Access:https://doi.org/10.1016/j.jef.2015.02.004
https://doaj.org/article/a695073442764ed79896e83ceb66ca17
Description
Summary:In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of traditional fermented fish products, including surströmming from Sweden, rakfisk from Norway, hákarl from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe.

Similar Items