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Surreal stamping – do you really want to eat it?

Swedes assure: that, that disgustingly smells, in fact it is very tasty. "Delicate" and "delicate", they say about it tried. Summer is a season of surrealism, and we decided to tell why this delicacy should not be so afraid.

Surstreaming is one of the ten most unpleasant dishes in the world (about others – in our article "Unpleasant appetite"). However, this product with a difficultly pronounced name is nothing more than a simple fermented herring. To be more precise, the Baltic herring. Sur here – "sour", "sour", strömming – "Baltic herring".

Who should I trust? Gourmets who recommend at all costs to try this delicacy and wake up new taste buds, or sense of self-preservation? It will necessarily remind oneself of those who breathe in the contents of the jar for the first time. The vigorous, pronounced smell of a rotten, long-faded product warns: do you really want to eat it?

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August

Do you remember the famous Asian fruit of durian? Surprstming could well be called a "Swedish durian". When you try to eat it … tears come to your eyes, a lump of rolls to your throat. As if suddenly a seasickness attack began, and you are a passenger on the ship. And this is not the weakness of the nervous system of visiting tourists. In fairness, it should be noted that in Sweden itself, not every resident is a fan of the product. Therefore, sitting at a large buffet. Basically this is the younger generation.

Why is it eaten?

Surreal stamping - do you really want to eat it?

Surpresting was invented in the 16th century, during the Swedish-German war, when the country was hit by a food crisis. Salt became a deficit, and its amount in canned food had to be reduced. The soldiers were the first to try fermented fish, and after them the peasants and the whole nation. Many generations have become accustomed to specific food. And now, when the sauerkraut is no longer needed for survival, there is it – either a tribute to tradition, or an informed choice.

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August. That is, no one at a time. But on the day of surstalling (every third Thursday in August), you can find it in almost every home. True connoisseurs prefer to eat last year’s catch with a more mature taste.

The secret of manufacturing

Surreal stamping - do you really want to eat it?

Swedes assure: that, that disgustingly smells, in fact it is very tasty. "Delicate" and "delicate", they say about it tried. Summer is a season of surrealism, and we decided to tell why this delicacy should not be so afraid.

Surstreaming is one of the ten most unpleasant dishes in the world (about others – in article "Unpleasant appetite"). However, this product with a difficultly pronounced name is nothing more than a simple fermented herring. To be more precise, the Baltic herring. Sur here – "sour", "sour", strömming – "Baltic herring".

Who should I trust? Gourmets who recommend at all costs to try this delicacy and wake up new taste buds, or sense of self-preservation? It will necessarily remind oneself of those who breathe in the contents of the jar for the first time. The vigorous, pronounced smell of a rotten, long-faded product warns: do you really want to eat it?

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August

Do you remember the famous Asian fruit of durian? Surprstming could well be called a "Swedish durian". When you try to eat it … tears come to your eyes, a lump of rolls to your throat. As if suddenly a seasickness attack began, and you are a passenger on the ship. And this is not the weakness of the nervous system of visiting tourists. In fairness, it should be noted that in Sweden itself, not every resident is a fan of the product. Therefore, sitting at a large buffet. Basically this is the younger generation.

Why is it eaten?

Surreal stamping - do you really want to eat it?

Surpresting was invented in the 16th century, during the Swedish-German war, when the country was hit by a food crisis. Salt became a deficit, and its amount in canned food had to be reduced. The soldiers were the first to try fermented fish, and after them the peasants and the whole nation. Many generations have become accustomed to specific food. And now, when the sauerkraut is no longer needed for survival, there is it – either a tribute to tradition, or an informed choice.

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August. That is, no one ate the product on a daily basis. But on the day of surstalling (every third Thursday in August), you can find it in almost every home. True connoisseurs prefer to eat last year’s catch with a more mature taste.

The secret of manufacturing

Surreal stamping - do you really want to eat it?

Small fish is caught in April. At the factory, internal organs and heads are removed from it, sometimes leaving caviar. To get rid of fat and blood, the product is placed in drums with a highly concentrated brine salt solution. This process lasts for several days. The next couple of months the fish is in a slightly saline solution. It becomes very gentle and soft. The final rollover of the jamming takes place in the summer. In the process of further fermentation, the fish gets a smell, which made it. Its secret is in the form of fish enzymes and bacteria: hydrogen sulphide, oil, acetic and propionic acid. By the way, if you see on the shelves canned goods with "rounded" forms – they are not swollen. These are just the traces of the high pressure inside the jar.

Interesting facts about surstalleming

Swedes assure: that, that disgustingly smells, in fact it is very tasty. "Delicate" and "delicate", they say about it tried. Summer is a season of surrealism, and we decided to tell why this delicacy should not be so afraid.

Surstreaming is one of the ten most unpleasant dishes in the world (about others – in our article "Unpleasant appetite"). However, this product with a difficultly pronounced name is nothing more than a simple fermented herring. To be more precise, the Baltic herring. Sur here – "sour", "sour", strömming – "Baltic herring".

Who should I trust? Gourmets who recommend at all costs to try this delicacy and wake up new taste buds, or sense of self-preservation? It will necessarily remind oneself of those who breathe in the contents of the jar for the first time. The vigorous, pronounced smell of a rotten, long-faded product warns: do you really want to eat it?

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August

Do you remember the famous Asian fruit of durian? Surprstming could well be called a "Swedish durian". When you try to eat it … tears come to your eyes, a lump of rolls to your throat. As if suddenly a seasickness attack began, and you are a passenger on the ship. And this is not the weakness of the nervous system of visiting tourists. In fairness, it should be noted that in Sweden itself, not every resident is a fan of the product. Therefore, sitting at a large buffet. Basically this is the younger generation.

Why is it eaten?

Surreal stamping - do you really want to eat it?

Surpresting was invented in the 16th century, during the Swedish-German war, when the country was hit by a food crisis. Salt became a deficit, and its amount in canned food had to be reduced. The soldiers were the first to try fermented fish, and after them the peasants and the whole nation. Many generations have become accustomed to specific food. And now, when the sauerkraut is no longer needed for survival, there is it – either a tribute to tradition, or an informed choice.

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August. That is, no one at a time. But on the day of surstalling (every third Thursday in August), you can find it in almost every home. True connoisseurs prefer to eat last year’s catch with a more mature taste.

The secret of manufacturing

Surreal stamping - do you really want to eat it?

Swedes assure: that, that disgustingly smells, in fact it is very tasty. "Delicate" and "delicate", they say about it tried. Summer is a season of surrealism, and we decided to tell why this delicacy should not be so afraid.

Surstreaming is one of the ten most unpleasant dishes in the world (about others – in article "Unpleasant appetite"). However, this product with a difficultly pronounced name is nothing more than a simple fermented herring. To be more precise, the Baltic herring. Sur here – "sour", "sour", strömming – "Baltic herring".

Who should I trust? Gourmets who recommend at all costs to try this delicacy and wake up new taste buds, or sense of self-preservation? It will necessarily remind oneself of those who breathe in the contents of the jar for the first time. The vigorous, pronounced smell of a rotten, long-faded product warns: do you really want to eat it?

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August

Do you remember the famous Asian fruit of durian? Surprstming could well be called a "Swedish durian". When you try to eat it … tears come to your eyes, a lump of rolls to your throat. As if suddenly a seasickness attack began, and you are a passenger on the ship. And this is not the weakness of the nervous system of visiting tourists. In fairness, it should be noted that in Sweden itself, not every resident is a fan of the product. Therefore, sitting at a large buffet. Basically this is the younger generation.

Why is it eaten?

Surreal stamping - do you really want to eat it?

Surpresting was invented in the 16th century, during the Swedish-German war, when the country was hit by a food crisis. Salt became a deficit, and its amount in canned food had to be reduced. The soldiers were the first to try fermented fish, and after them the peasants and the whole nation. Many generations have become accustomed to specific food. And now, when the sauerkraut is no longer needed for survival, there is it – either a tribute to tradition, or an informed choice.

Until 1998, under the King’s decree, the banks could not be opened until the third Thursday of August. That is, no one ate the product on a daily basis. But on the day of surstalling (every third Thursday in August), you can find it in almost every home. True connoisseurs prefer to eat last year’s catch with a more mature taste.

The secret of manufacturing

Surreal stamping - do you really want to eat it?

Small fish is caught in April. At the factory, internal organs and heads are removed from it, sometimes leaving caviar. To get rid of fat and blood, the product is placed in drums with a highly concentrated brine salt solution. This process lasts for several days. The next couple of months the fish is in a slightly saline solution. It becomes very gentle and soft. The final rollover of the jamming takes place in the summer. In the process of further fermentation, the fish gets a smell, which made it. Its secret is in the form of fish enzymes and bacteria: hydrogen sulphide, oil, acetic and propionic acid. By the way, if you see on the shelves canned goods with "rounded" forms – they are not swollen. These are just the traces of the high pressure inside the jar.

Interesting facts about surstalleming

These products will help you make friends with canned herring without losing consciousness: boiled potatoes, bread or cakes, vegetables, butter and cheese. Many people like to wash a fish sandwich with schnapps. On an extreme occasion – beer or kvass. Well, the amateur – milk. Eating this delicacy, follow the Buddhism – listen carefully to yourself and your feelings.
Banks can not be opened in the air. Canned food should be placed in a container of water and gently pricked there (somewhere in the backyard). This will help to soften the smell, equalize the pressure and avoid splashes. After all, the fish continues to wander, even if the pot is closed.
A similar recipe for salting fish is also used in the Komi Republic. There it is called "Pechora salted", and such a dish is eaten with spoons.
The price of the product is much higher than you expect from a can of canned food. This is because surreal stamping requires special transportation conditions. For the same reason, in other countries it falls into the category of elite.
The history of production is more than 500 years. Most lovers of Swedish herring live in the northeast of Sweden. A museum dedicated to conserves, is located in Shepsmalma.

And finally

Surreal stamping - do you really want to eat it?

As delicate connoisseurs of flavors tell, the sharp, repulsive smell of surreal, stamping, only better emphasizes its pleasant (island and rich) taste, contrasting with it. "Gentle" and "delicate" is not the characteristic of the one, but epithets, which is awarded to its fans. The real taste of canned food is not foul, but spicy-sour, they assure.

Herring in Swedish – a delicacy, which just will not leave you indifferent. Either you like it, or absolutely not. If you drop all prejudices, you may be able to penetrate them. You definitely will not get poisoned. But aftertaste – not even in the mouth, but in the stomach. If you get used to surstalling, then gradually. Put a few large pieces of bread at once and eat them at once, you probably will not work. But if it suddenly happened, there was something to think about: perhaps among your ancestors were real Vikings?

By the way, surstalling is not the only dish that was invented not from a good life and left in the centuries. And even got the glory of delicacy. On the other – in the article "My Planet" "Hungry recipes."

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