Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
2691689 | Journal of Ethnic Foods | 2015 | 7 Pages |
Abstract
In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of traditional fermented fish products, including surströmming from Sweden, rakfisk from Norway, hákarl from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen,