Surströmming

This celebrated (or should one say notorious?) kind of fermented herring is produced in the region of Nordingrå, in the north of Sweden, where the clear, dry atmosphere is just right for the process.

Dr Alander of Göteborg used to work in the surströmming region and was told by a local fishery inspector how the practice began. It seems that in the sixteenth century the inhabitants of Gä