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4 Worst Rated Northern European Preserved Fish

Last update: Tue Dec 17 2024
4 Worst Rated Northern European Preserved Fish
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01
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Surströmming is a fermented fish product made with strömming, a type of herring, sourced from the cold waters of the Baltic Sea, usually in spring. The fish is salted, cleaned, and allowed to ferment before being canned. This herring is defined by a rather distinctive and strong odor that results from its fermentation process, which is initiated by a type of lactic acid enzyme in the herring’s spine and it doesn’t cease even after the fish has been canned.


Despite its strong smell, the fermented herring has an interesting flavor that is a perfect mix of piquant, savory, and acidic. There’s also an annual surströmming festival (surströmmingsskiva) in Alfta, Halsingland, which traditionally takes place on the third Thursday in August, when a significant number of enthusiastic Swedes and fans of this fermented fish delicacy gather to savor the contents of numerous bulging cans of surströmming. 
02
Tørrfisk fra Lofoten
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Tørrfisk fra Lofoten is a world famous naturally dried Atlantic cod (Gadus morhua) captured around one of the richest fishing areas, Lofoten and Vesterålen from January to April. It has a rich taste and aroma of fish, golden-colored skin and a size between 40 to 90 cm.


Because of the Gulf Stream, winters in Lofoten are mild which makes it the only place in the world with high-quality mature cod and such excellent conditions for fish to dry properly without freezing or decomposing. Natural drying of Tørrfisk fra Lofoten takes place on flat lofts or drying racks and the fish is preserved and matured as the water content reduces. 
03

Stockfish

NORDLAND COUNTY, Norway
3.3
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Boknafisk is a type of dried fish that is typical of Northern Norway, particularly of Lofoten and Vesterålen. Following the same process of preparation as tørrfisk, a famous stockfish delicacy from the same region, this specialty typically features Atlantic codfish that are headed, gutted, and then hung to dry on wooden racks or walls in the cold winter air.


The fish are not seasoned with salt, but they are dried for a short period instead, usually ranging from two to four weeks. The shorter drying period allows the fish to retain the higher water content, leading to a tender interior that contrasts its dry exterior. 
04

Cured Fish

FAGERNES, Norway
3.7
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Rakfisk is a Norwegian specialty that is made by salting and fermenting fish for a few months or up to a year. It is typically prepared with trout or char, although any freshwater fish can be used instead. The fish is preserved through a process called raking, hence the name rakfisk.


This fish delicacy is known to have a remarkably strong odor, often described as reminiscent of old cheese or dirty socks. Contrary to its pungent aromas, the fish has a pretty mild and slightly salty flavor with a tang to it. Rakfisk has been traditionally enjoyed during the festive Christmas season in Norway, and it can also be savored at the annual Rakfisk Festival, held in November in the district of Valdres, which is considered the original birthplace of this delicacy. 

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Northern European Preserved Fish