Article ID Journal Published Year Pages File Type
2691689 Journal of Ethnic Foods 2015 7 Pages PDF
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.

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Related Topics
Life Sciences Agricultural and Biological Sciences Food Science
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