SURSTROMMING (COMMENT).

SURSTROMMING (COMMENT). When I posted here on garum, the sauce made from rotten fish that was so important in the Roman Empire, Dick Weisfelder commented that I should read up on surstromming. I read up on it in this wikipedia article, which tells me that it consists of fermented Baltic herring. Dick says that Swedes usually eat it out of doors “since the smell lingers”, and the wikipedia article explains where the smell comes from: “pungent (propionic acid), rotten-egg (hydrogen sulfide), rancid-butter (butyric acid), and vinegary (acetic acid).” The wikipedia article also confirms that some airlines ban surstromming because of the danger of the cans exploding. I am very fond of herring, so maybe some day….

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One Response to SURSTROMMING (COMMENT).

  1. Pingback: THE JOYS OF FERMENTED HERRING—SURSTROMMING. | Pater Familias

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