Surstromming is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the sixteenth century, distinct from fried or pickled herring.
Facts
Origin Period, From (Year) Origin Region Classification
Dietary SuitabilityContains Fish or Shellfish 1 Connections
Expresses Tradition
Source Surstromming - Wikipedia
In Cuisine
Source Surströmming (Wikipedia)
Uses Ingredient
Source Surstromming - Wikipedia
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
1. Surstromming - Wikipedia
Origin section
Surströmming has been part of northern Swedish cuisine since at least the 16th century.
Introduction
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century.
- Expresses Tradition: Fermentation, Wikipedia category: Category:Fermented fish
Uses Ingredient: Herring, lead paragraph
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century.
In Group: Fermented and Pickled Fish, Lead paragraph
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century.
View the Source2. Surströmming (Wikipedia)
- Wikipedia 'Surströmming' 2026-09-27: 'Surströmming has been part of northern Swedish cuisine since at least the 16th century.'
- In Cuisine: Swedish Cuisine, Wikipedia category list
View the SourceWikidata: Surstromming
Wikidata Q778396, class allow-list match (w-wdresolver-0926)View the Source Reader Challenges (0)
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