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Facts
Surströmming is Baltic herring that was ready to spawn and after
being caught were laid open to fermentation which starts a microbiological
process. Lactic acid, amino acids and other substances develop to, for
example, prevent bacterial growth, breakdown proteins and develop flavour.
History
Methods of preserving foodstuffs by using acidic mixtures has existed
in all cultures since time immemorial. The production of surströmming
along the northern Swedish coast has enjoyed golden ages and less brilliant
periods for both political and economic reasons. Surströmming developed
as a consumer product during the 1800s and was further refined during
the 20th century.
Storage & Opening
If possible, store the tin chilled, 6 to 8 degrees Celsius, until just
before opening. When opening, tilt the tin at a 45 degree angle and puncture
the upper edge first. Place the tin on a plate and open the rest of the
lid carefully.
Serve and enjoy!
An experience
An open, positive, curious disposition is a good start and serves to enhance
the culinary, cultural and exclusive experience.
| Fragrance: |
Very special with exceptional characteristics. |
| Taste: |
Notably salty, rich taste. |
| Consistency: |
Varies from firm to tender. |
Serving
Classic service:
Surströmming (preferably different varieties) - Potatoes - Onions
(yellow, red as well) - Swedish thin bread (soft and/or crisp) - Butter
(lightly salted) - Cheese (mature).
Common accompaniments:
Tomatoes - Sour cream/Crème fraîche - Dill.
Condiments:
Soft whey-cheese - “Blana” (Soft whey-cheese + cream + cinnamon)
- red onion marmalade - Apple sauce - Lingonberries - Beetroot.
Beverages:
Local traditions, culture and personal preferences decide!
Often water and/or ice-cold milk when served as an everyday meal in northern
Sweden. Snaps and/or beer when served as a treat or at a party in Sweden.
Other alternatives include wine (usually rosé), sake, green tea,
fruit juices and whatever suits your taste.
Ulvö Lilla Salteri (ULS)
ULS produces 3 varieties of surströmming:
Erik den Röde: [Picture]
1/4 tins containing 6 surströmming per tin. Sorted by hand, finest
quality. Production: 5,600 tins.
Royal: [Picture]
1/4 tins containing 8 surströmming per tin. Sorted by hand according
to the highest quality requirements. Cleaned (belly opened
and emptied). Sublime sybaritic flavour. Production: 750 tins.
Lekmogen Surströmming (Spawn Fermented Herring):
1/4 tins containing 8 surströmming per tin. Sorted by hand, milt
removed. Production: 3,650 tins.
Quality control
The Baltic herring are sorted by hand when caught, after fermentation
and when being tinned. Each individual fish is inspected and its quality
is assessed.
When the surströmming is ready they are interlaced in tins that are
then filled with strained brine.
Special demands on Royal:
Every herring must be entirely undamaged, have the correct colour and
consistency as well as be exactly the right size. Every fish is inspected
and quality assessed by the same person. The belly is opened, cleaned
and rinsed of all its contents.
Delivery:
All surströmming is delivered in insulated cartons.
Erik den Röde is vacuum-packed and then packaged.
Other activities:
ULS is engaged in a number of other activities:
Research - Information - Formal & informal presentations
Arrangement & conduct of “happenings” and incentive events
Active promotion of the surströmming culture, “outside the tin”,
including accompaniments, recipes, props, décor and service.
[Facts] [History]
[Storage & Opening]
[An experience] [Serving]
[Ulvö Lilla Salteri] [Kontakt]
[All info] [Engrossening
Folder]
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