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Surströmming
(; ) is Brining, lightly salted, Fermentation in food processing, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for are caught prior to Spawn (biology), spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from decomposition, rotting while allowing it to Fermentation, ferment. A Fermented fish, fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean , the Japanese or the Iceland ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Swedish Cuisine
Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of Norrland, North and South Sweden. Historically, in the far north, meats such as reindeer, and other Game (hunting), game dishes were eaten, some of which have their roots in the Sámi people#Sámi culture, Sami culture, while fresh vegetables have played a larger role in the South. Many traditional dishes employ simple, contrasting flavours, such as the traditional dish of meatballs and brown cream sauce with tart, pungent lingonberry jam. General features Swedish cuisine could be described as centered around cultured dairy products, crisp and soft breads, berries and stone fruits, beef, Chicken (food), chicken, Lamb and mutton, lamb, pork, eggs, and seafood. Potatoes are often served as a side dish, often boiled. Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermented Fish
Fermented fish is a traditional preservation of fish. Before refrigeration, canning and other modern preservation techniques became available, fermenting was an important preservation method. Fish rapidly spoils, or goes rotten, unless some method is applied to stop the bacteria that produce the spoilage. Fermentation is a method which attacks the ability of microbials to spoil fish. It does this by making the fish muscle more acidic; bacteria usually cease multiplying when the pH drops below 4.5. A modern approach, biopreservation, adds lactic acid bacteria to the fish to be fermented. This produces active antimicrobials such as lactic and acetic acid, hydrogen peroxide, and peptide bacteriocins. It can also produce the antimicrobial nisin, a particularly effective preservative. Fermented fish preparations can be notable for their putrid smell. These days there are many other techniques of preserving fish, but fish is still fermented because some people enjoy the taste. An archa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Fermentation In Food Processing
In food processing, fermentation is the conversion of carbohydrates to alcohol or organic acids using microorganisms—yeasts or bacteria—without an oxidizing agent being used in the reaction. Fermentation usually implies that the action of microorganisms is desired. The science of fermentation is known as zymology or zymurgy. The term "fermentation" sometimes refers specifically to the chemical conversion of sugars into ethanol, producing alcoholic drinks such as wine, beer, and cider. However, similar processes take place in the leavening of bread (CO2 produced by yeast activity), and in the preservation of sour foods with the production of lactic acid, such as in sauerkraut and yogurt. Humans have an enzyme that gives us an enhanced ability to break down ethanol. Other widely consumed fermented foods include vinegar, olives, and cheese. More localized foods prepared by fermentation may also be based on beans, grain, vegetables, fruit, honey, dairy products, and fish. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sweden
Sweden, formally the Kingdom of Sweden, is a Nordic countries, Nordic country located on the Scandinavian Peninsula in Northern Europe. It borders Norway to the west and north, and Finland to the east. At , Sweden is the largest Nordic country by both area and population, and is the List of European countries by area, fifth-largest country in Europe. Its capital and largest city is Stockholm. Sweden has a population of 10.6 million, and a low population density of ; 88% of Swedes reside in urban areas. They are mostly in the central and southern half of the country. Sweden's urban areas together cover 1.5% of its land area. Sweden has a diverse Climate of Sweden, climate owing to the length of the country, which ranges from 55th parallel north, 55°N to 69th parallel north, 69°N. Sweden has been inhabited since Prehistoric Sweden, prehistoric times around 12,000 BC. The inhabitants emerged as the Geats () and Swedes (tribe), Swedes (), who formed part of the sea-faring peopl ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Baltic Herring
Atlantic herring (''Clupea harengus'') is a herring in the family Clupeidae. It is one of the most abundant fish species in the world. Atlantic herrings can be found on both sides of the northern Atlantic Ocean, congregating in large schools. They can grow up to in length and weigh up to . They feed on copepods, krill and small fish, while their natural predators are seals, whales, cod and other larger fish. The Atlantic herring fishery has long been an important part of the economy of New England and the Atlantic provinces of Canada. This is because the fish congregate relatively near to the coast in massive schools, notably in the cold waters of the semi-enclosed Gulf of Maine and Gulf of St. Lawrence. North Atlantic herring schools have been measured up to in size, containing an estimated four billion fish. Description Atlantic herring have a fusiform body. Gill rakers in their mouths filter incoming water, trapping any zooplankton and phytoplankton. Atlantic herri ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kusaya
is a salted, dried fish, dried and fermented fish that is produced in the Izu Islands, Japan. It has a pungent smell and is similar to the fermented Swedish herring surströmming. Taste Though the smell of kusaya is strong, its taste is quite mellow. Kusaya is often eaten with Japanese sake or shōchū, particularly a local drink called ''Shima Jiman'' (literally ''island pride''). The brine used to make kusaya, which includes many vitamins and organic acids such as acetic acid, propionic acid and amino acids, contributes much nutritional value to the resulting dried fish. History Kusaya originated in the Izu Islands, probably on Niijima, where, during the Edo period people used to earn a living through salt making. Villagers paid taxes to the government with the salt they made, and as taxes were high, salt for fish-curing was used frugally. The same salt was used many times for this purpose, resulting in a pungent dried fish, which was later called kusaya. The resulting tea-co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brine
Brine (or briny water) is a high-concentration solution of salt (typically sodium chloride or calcium chloride) in water. In diverse contexts, ''brine'' may refer to the salt solutions ranging from about 3.5% (a typical concentration of seawater, on the lower end of that of solutions used for brining foods) up to about 26% (a typical saturated solution, depending on temperature). Brine forms naturally due to evaporation of ground saline water but it is also generated in the mining of sodium chloride. Brine is used for food processing and cooking (pickling and brining), for de-icing of roads and other structures, and in a number of technological processes. It is also a by-product of many industrial processes, such as desalination, so it requires wastewater treatment for proper disposal or further utilization (fresh water recovery). In nature Brines are produced in multiple ways in nature. Modification of seawater via evaporation results in the concentration of salts in th ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Putrid
Putrefaction is the fifth stage of death, following pallor mortis, livor mortis, algor mortis, and rigor mortis. This process references the breaking down of a body of an animal post-mortem. In broad terms, it can be viewed as the decomposition of proteins, and the eventual breakdown of the cohesiveness between tissues, and the liquefaction of most organs. This is caused by the decomposition of organic matter by bacterial or fungal digestion, which causes the release of gases that infiltrate the body's tissues, and leads to the deterioration of the tissues and organs. The approximate time it takes putrefaction to occur is dependent on various factors. Internal factors that affect the rate of putrefaction include the age at which death has occurred, the overall structure and condition of the body, the cause of death, and external injuries arising before or after death. External factors include environmental temperature, moisture and air exposure, clothing, burial factors, and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hongeo-hoe
''Hongeo-hoe'' * () is a type of fermented fish dish from Korea's Jeolla province. ''Hongeo-hoe'' is made from skate and emits a very strong, characteristic ammonia-like odor that has been described as being "reminiscent of an outhouse". Fermented skate is also enjoyed in Iceland under the name kæst skata. It is typically eaten on Þorláksmessa, December 23. Origin Skates (''hongeo'') are cartilaginous fish that excrete uric acid through the skin, rather than by urinating as other animals do. As they ferment, ammonia is produced, which helps preserve the flesh and gives the fish its distinctive, powerful odor. The natural preservative effect of the fermentation process on skate meat was noted by Korean fishermen as early as the 14th century, during the Goryeo dynasty, long before refrigeration was invented. It was found that skates were the only fish that could be transported over long distances or stored for extended periods without rotting, even in the absence of salt. P ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hákarl
(short for ), 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. It has a strong ammonia-rich smell and fishy taste, making an acquired taste. Fermented shark is readily available in Icelandic stores and may be eaten year-round, but is most often served as part of a , a selection of traditional Icelandic food served at the midwinter festival . The consumption, hunting, and bycatch of Greenlandic sharks has been criticized, as the species takes 150 years to reach sexual maturity, with some individuals living up to 400 years. Consumption Fermented shark contains a large amount of ammonia and has a strong smell, similar to that of many cleaning products. It is often served in tiny cubes on toothpicks. Those new to it may gag involuntarily at the first attempt to eat it because of the high ammonia con ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Decomposition
Decomposition is the process by which dead organic substances are broken down into simpler organic or inorganic matter such as carbon dioxide, water, simple sugars and mineral salts. The process is a part of the nutrient cycle and is essential for recycling the finite matter that occupies physical space in the biosphere. Bodies of living organisms begin to decompose shortly after death. Although no two organisms decompose in the same way, they all undergo the same sequential stages of decomposition. Decomposition can be a gradual process for organisms that have extended periods of dormancy. One can differentiate ''abiotic'' decomposition from ''biotic'' decomposition ( biodegradation); the former means "the degradation of a substance by chemical or physical processes", e.g., hydrolysis; the latter means "the metabolic breakdown of materials into simpler components by living organisms", typically by microorganisms. Animals, such as earthworms, also help decompose the organ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
