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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.
Three Swedish Fish: yellow, green, and red. Each has "Swedish" embossed on its side. Salmiak-flavored black Swedish Fish or "salted herring", with the manufacturer's name "Malaco" embossed. Swedish Fish is a fish-shaped, chewy candy originally developed by Swedish candy producer Malaco in 1957 [1] for the U.S. market. [2]
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]
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The first step in preserving is soaking the fish for five to six days, with the water changed daily. The saturated lutefisk is then soaked in an unchanged solution of cold water and lye for an additional two days. The fish swells during this soaking, and its protein content decreases by more than 50 percent, producing a jelly-like consistency.
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Swedish husmanskost denotes traditional Swedish dishes with local ingredients, the classical everyday Swedish cuisine. The word husmanskost stems from husman , meaning 'house owner', and the term was originally used for most kinds of simple countryside food outside of towns.