Gathers the cold dishes of fish that are fermented, cured in brine or pickled, including the Icelandic hakarl, the Swedish surstromming, pickled herring and the pickled bonito lakerda. A dish belongs here when its own cited article describes fish that is fermented, pickled or cured. Browsing this group lets a reader compare closely related dishes side by side, and each member is placed here only on the strength of the article cited for that member.
All Fermented and Pickled Fish
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Sources
Hákarl (Wikipedia)
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Hákarl (short for kæstur hákarl [ˈkʰaistʏr ˈhauːˌkʰa(r)tl̥]), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months.
Surstromming - Wikipedia
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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.
Pickled herring (Wikipedia)
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Pickled herring is a traditional way of preserving herring as food by pickling or curing.
Lakerda (Wikipedia)
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Lakerda (Greek: λακέρδα) is a pickled bonito dish eaten as a mezze in the Balkans and Middle East.
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