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The herring has been of historical importance for the Swedish economy and food since the Middle Ages. It is still the most economically important Swedish fish. The catch of herring in Swedish waters in 1996 was 132,153 tonnes, of which 74,293 tonnes became fish meal and 57,860 tonnes was sold to consumers. [8]
Gyotaku (魚拓, from gyo "fish" + taku "stone impression", fish print(ing)) is the traditional Japanese method of printing fish, a practice which dates back to the mid-1800s. This form of nature printing , where ink is applied to a fish which is then pressed onto paper, was used by fishermen to record their catches, but has also become an art ...
Surströmming has been part of northern Swedish cuisine since at least the 16th century.. Fermented fish is a traditional staple in European cuisines. The oldest archeological findings of fish fermentation are 9,200 years old and originate from the south of today's Sweden.
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The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency. When this treatment is finished, the fish is saturated with lye and inedible, with a pH of 11–12. To make the fish edible, a final treatment of another four to six days of soaking in cold water changed daily is ...
Get the recipe: Potato Chip Fish Mark Boughton Spread store-bought hummus on cod and roast with broccoli, olives and cherry tomatoes for an easy, flavorful (and fast) sheet pan dinner.
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The importance of fish has governed Swedish population and trade patterns far back in history. For preservation, fish were salted and cured. Salt became a major trade item at the dawn of the Scandinavian Middle Ages, which began c. 1000 AD.