So, the Swedes don’t just open the can and eat it. They mix it with herbs and spices on a cracker. They also clean it because it still has the guts in it.
The sour herring clamp has older origins than previously thought. Only a couple of thousand years after the end of the ice age, fish were fermented on a large scale in Blekinge. Already 9,200 years ago, people in Sweden ate something resembling sour herring. Archaeologists at Lund University have found a place outside Sölvesborg in Blekinge where the fermented fish was produced. It is the world's oldest find of its kind. The recipe is roughly known. The fish is acidified with pine bark and seal fat. The mass is sewn into the skin of seals and wild boar. The leather packages are buried in a pit and covered with clay. After a while you pick them up, crack the sacks and enjoy. Archaeologists have found huge amounts of fish bones after about 60 tons of fermented fish. There were 30,000 fish bones per square meter on the site. The fact that such large quantities of fish were stored indicates that the population was larger and more settled than previously thought. The reason for storing the fish by fermenting it was that the climate was cold and the season was short. The same reasoning lies behind the production of sour herring, which is salted and fermented in open vessels before being preserved. The salt-efficient method must have been developed during the 16th century during a period of salt shortage.
i stort sett varenda video visar folk som försöker att äta enbart fisken utan nåt till , de ska ju ätas tillsammans med potatis o sallad o bröd och gärna lök , inte bara äta enbart fisken . men visst denna fisk är just speciell o äta , utan tvekan , och sen är den ju extra salt oxå .
you guys just like many many others , are eating the fish the complete wrong way , your not suppose to the fish only , your gonna have sallad and potatoes and bred and garlic also , but then again , not all people can eat it , its really special pure fact , .
