Surströmming (Swedish cuisine): Surströmming is a Swedish culinary specialty, made from very fresh Baltic herring, which has been fermented for several months in sea water. It is sold canned. The herring is washed, salted then placed in open containers and allowed to ferment by autolysis by its own enzymes and by the action of bacteria. These produce acids such as propanoic acid (pungent odor), butyric acid (odor of rancid butter) and acid ...
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