THE JOYS OF FERMENTED HERRING—SURSTROMMING. A year ago, after I had posted on the popularity in the Roman Empire of garum, which was a sauce made from rotten fish, Dick Weisfelder called my attention to surstromming, a Swedish delicacy made from fermented herring. I posted on surstromming here. Sven Grundberg had an article in the Wall Street Journal (September 3) about the end of summer festivals in Sweden which celebrate surstromming. Grundberg quotes the head chef in a “swanky” Stockholm restaurant that surstromming is “one of the most extreme foods in the world.” The chef uses it as an ingredient in sauces.
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