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...

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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
id ftdoajarticles:oai:doaj.org/article:a695073442764ed79896e83ceb66ca17
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spelling ftdoajarticles:oai:doaj.org/article:a695073442764ed79896e83ceb66ca17 2023-05-15T16:47:55+02:00 Fermented and ripened fish products in the northern European countries Torstein Skåra Lars Axelsson Gudmundur Stefánsson Bo Ekstrand Helge Hagen 2015-03-01T00:00:00Z https://doi.org/10.1016/j.jef.2015.02.004 https://doaj.org/article/a695073442764ed79896e83ceb66ca17 EN eng BMC http://www.sciencedirect.com/science/article/pii/S2352618115000050 https://doaj.org/toc/2352-6181 2352-6181 doi:10.1016/j.jef.2015.02.004 https://doaj.org/article/a695073442764ed79896e83ceb66ca17 Journal of Ethnic Foods, Vol 2, Iss 1, Pp 18-24 (2015) fermentation fish hákarl rakfisk surströmming Nutrition. Foods and food supply TX341-641 article 2015 ftdoajarticles https://doi.org/10.1016/j.jef.2015.02.004 2022-12-30T21:34:52Z 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. Article in Journal/Newspaper Iceland Directory of Open Access Journals: DOAJ Articles Norway Journal of Ethnic Foods 2 1 18 24
institution Open Polar
collection Directory of Open Access Journals: DOAJ Articles
op_collection_id ftdoajarticles
language English
topic fermentation
fish
hákarl
rakfisk
surströmming
Nutrition. Foods and food supply
TX341-641
spellingShingle fermentation
fish
hákarl
rakfisk
surströmming
Nutrition. Foods and food supply
TX341-641
Torstein Skåra
Lars Axelsson
Gudmundur Stefánsson
Bo Ekstrand
Helge Hagen
Fermented and ripened fish products in the northern European countries
topic_facet fermentation
fish
hákarl
rakfisk
surströmming
Nutrition. Foods and food supply
TX341-641
description 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.
format Article in Journal/Newspaper
author Torstein Skåra
Lars Axelsson
Gudmundur Stefánsson
Bo Ekstrand
Helge Hagen
author_facet Torstein Skåra
Lars Axelsson
Gudmundur Stefánsson
Bo Ekstrand
Helge Hagen
author_sort Torstein Skåra
title Fermented and ripened fish products in the northern European countries
title_short Fermented and ripened fish products in the northern European countries
title_full Fermented and ripened fish products in the northern European countries
title_fullStr Fermented and ripened fish products in the northern European countries
title_full_unstemmed Fermented and ripened fish products in the northern European countries
title_sort fermented and ripened fish products in the northern european countries
publisher BMC
publishDate 2015
url https://doi.org/10.1016/j.jef.2015.02.004
https://doaj.org/article/a695073442764ed79896e83ceb66ca17
geographic Norway
geographic_facet Norway
genre Iceland
genre_facet Iceland
op_source Journal of Ethnic Foods, Vol 2, Iss 1, Pp 18-24 (2015)
op_relation http://www.sciencedirect.com/science/article/pii/S2352618115000050
https://doaj.org/toc/2352-6181
2352-6181
doi:10.1016/j.jef.2015.02.004
https://doaj.org/article/a695073442764ed79896e83ceb66ca17
op_doi https://doi.org/10.1016/j.jef.2015.02.004
container_title Journal of Ethnic Foods
container_volume 2
container_issue 1
container_start_page 18
op_container_end_page 24
_version_ 1766038006209183744

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