Sūrströmming

Method

Prepare a brine by dissolving 200g sea salt in 2 litres of water and allow it to cool completely. Layer the gutted herring in a ceramic or glass crock, sprinkling salt between the layers as you go. Pour the cooled brine over the fish until completely submerged, ensuring they are weighed down to remain beneath the liquid. Cover loosely and leave at room temperature (approximately 15-20°C) for the initial fermentation, which will take 3-5 days. Transfer to a cool place (8-12°C) and allow to ferment for 1-2 months until the characteristic pungent aroma develops and the flesh becomes soft and translucent. Store in sealed jars submerged in the brine in a cool location. Serve chilled, often with boiled potatoes, rye bread, and traditionally paired with aquavit or beer.