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<span>Chemical process</span> </div> </a> <ul id="toc-Chemical_process-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Production_and_market" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Production_and_market"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Production and market</span> </div> </a> <ul id="toc-Production_and_market-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Preparation" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Preparation"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Preparation</span> </div> </a> <ul id="toc-Preparation-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-International_opinion" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#International_opinion"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>International opinion</span> </div> </a> <button aria-controls="toc-International_opinion-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle International opinion subsection</span> </button> <ul id="toc-International_opinion-sublist" class="vector-toc-list"> <li id="toc-European_Union" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#European_Union"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.1</span> <span>European Union</span> </div> </a> <ul id="toc-European_Union-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Surströmming_challenge" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Surströmming_challenge"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.2</span> <span>Surströmming challenge</span> </div> </a> <ul id="toc-Surströmming_challenge-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-German_eviction" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#German_eviction"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.3</span> <span>German eviction</span> </div> </a> <ul id="toc-German_eviction-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Airline_bans" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Airline_bans"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.4</span> <span>Airline bans</span> </div> </a> <ul id="toc-Airline_bans-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Protests_in_Hong_Kong" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Protests_in_Hong_Kong"> <div class="vector-toc-text"> <span class="vector-toc-numb">5.5</span> <span>Protests in Hong Kong</span> </div> </a> <ul id="toc-Protests_in_Hong_Kong-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Museum" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Museum"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Museum</span> </div> </a> <ul id="toc-Museum-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <button aria-controls="toc-See_also-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle See also subsection</span> </button> <ul id="toc-See_also-sublist" class="vector-toc-list"> <li id="toc-Other_fermented_fish_dishes" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_fermented_fish_dishes"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.1</span> <span>Other fermented fish dishes</span> </div> </a> <ul id="toc-Other_fermented_fish_dishes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other_strong-smelling_foods" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_strong-smelling_foods"> <div class="vector-toc-text"> <span class="vector-toc-numb">7.2</span> <span>Other strong-smelling foods</span> </div> </a> <ul id="toc-Other_strong-smelling_foods-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>References</span> </div> </a> <ul id="toc-References-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Further_reading" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Further_reading"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>Further reading</span> </div> </a> <ul id="toc-Further_reading-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-vector-page-titlebar-toc" class="vector-dropdown-checkbox " aria-label="Toggle the table of contents" > <label id="vector-page-titlebar-toc-label" for="vector-page-titlebar-toc-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--icon-only " aria-hidden="true" ><span class="vector-icon mw-ui-icon-listBullet mw-ui-icon-wikimedia-listBullet"></span> <span class="vector-dropdown-label-text">Toggle the table of contents</span> </label> <div class="vector-dropdown-content"> <div id="vector-page-titlebar-toc-unpinned-container" class="vector-unpinned-container"> </div> </div> </div> </nav> <h1 id="firstHeading" class="firstHeading mw-first-heading"><span class="mw-page-title-main">Surströmming</span></h1> <div id="p-lang-btn" class="vector-dropdown mw-portlet mw-portlet-lang" > <input type="checkbox" id="p-lang-btn-checkbox" role="button" aria-haspopup="true" data-event-name="ui.dropdown-p-lang-btn" class="vector-dropdown-checkbox mw-interlanguage-selector" aria-label="Go to an article in another language. Available in 37 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-37" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">37 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ast mw-list-item"><a href="https://ast.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Asturian" lang="ast" hreflang="ast" data-title="Surströmming" data-language-autonym="Asturianu" data-language-local-name="Asturian" class="interlanguage-link-target"><span>Asturianu</span></a></li><li class="interlanguage-link interwiki-zh-min-nan mw-list-item"><a href="https://zh-min-nan.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Minnan" lang="nan" hreflang="nan" data-title="Surströmming" data-language-autonym="閩南語 / Bân-lâm-gú" data-language-local-name="Minnan" class="interlanguage-link-target"><span>閩南語 / Bân-lâm-gú</span></a></li><li class="interlanguage-link interwiki-be mw-list-item"><a href="https://be.wikipedia.org/wiki/%D0%A1%D1%8E%D1%80%D1%81%D1%82%D1%80%D0%BE%D0%BC%D1%96%D0%BD%D0%B3" title="Сюрстромінг – Belarusian" lang="be" hreflang="be" data-title="Сюрстромінг" data-language-autonym="Беларуская" data-language-local-name="Belarusian" class="interlanguage-link-target"><span>Беларуская</span></a></li><li class="interlanguage-link interwiki-be-x-old mw-list-item"><a href="https://be-tarask.wikipedia.org/wiki/%D0%A1%D1%8E%D1%80%D1%81%D1%82%D1%80%D1%8D%D0%BC%D1%96%D0%BD%D0%B3" title="Сюрстрэмінг – Belarusian (Taraškievica orthography)" lang="be-tarask" hreflang="be-tarask" data-title="Сюрстрэмінг" data-language-autonym="Беларуская (тарашкевіца)" data-language-local-name="Belarusian (Taraškievica orthography)" class="interlanguage-link-target"><span>Беларуская (тарашкевіца)</span></a></li><li class="interlanguage-link interwiki-bg mw-list-item"><a href="https://bg.wikipedia.org/wiki/%D0%A1%D1%8E%D1%80%D1%89%D1%80%D1%8C%D0%BE%D0%BC%D0%B8%D0%BD%D0%B3" title="Сюрщрьоминг – Bulgarian" lang="bg" hreflang="bg" data-title="Сюрщрьоминг" data-language-autonym="Български" data-language-local-name="Bulgarian" class="interlanguage-link-target"><span>Български</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Catalan" lang="ca" hreflang="ca" data-title="Surströmming" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-cs mw-list-item"><a href="https://cs.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Czech" lang="cs" hreflang="cs" data-title="Surströmming" data-language-autonym="Čeština" data-language-local-name="Czech" class="interlanguage-link-target"><span>Čeština</span></a></li><li class="interlanguage-link interwiki-da mw-list-item"><a href="https://da.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Danish" lang="da" hreflang="da" data-title="Surströmming" data-language-autonym="Dansk" data-language-local-name="Danish" class="interlanguage-link-target"><span>Dansk</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – German" lang="de" hreflang="de" data-title="Surströmming" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-et mw-list-item"><a href="https://et.wikipedia.org/wiki/Hapusilk" title="Hapusilk – Estonian" lang="et" hreflang="et" data-title="Hapusilk" data-language-autonym="Eesti" data-language-local-name="Estonian" class="interlanguage-link-target"><span>Eesti</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Spanish" lang="es" hreflang="es" data-title="Surströmming" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Basque" lang="eu" hreflang="eu" data-title="Surströmming" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – French" lang="fr" hreflang="fr" data-title="Surströmming" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%88%98%EB%A5%B4%EC%8A%A4%ED%8A%B8%EB%A2%B0%EB%B0%8D" title="수르스트뢰밍 – Korean" lang="ko" hreflang="ko" data-title="수르스트뢰밍" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Indonesian" lang="id" hreflang="id" data-title="Surströmming" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-is mw-list-item"><a href="https://is.wikipedia.org/wiki/S%C3%BArs%C3%ADld" title="Súrsíld – Icelandic" lang="is" hreflang="is" data-title="Súrsíld" data-language-autonym="Íslenska" data-language-local-name="Icelandic" class="interlanguage-link-target"><span>Íslenska</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Italian" lang="it" hreflang="it" data-title="Surströmming" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%A1%D7%95%D7%A8%D7%A1%D7%98%D7%A8%D7%95%D7%9E%D7%99%D7%A0%D7%92" title="סורסטרומינג – Hebrew" lang="he" hreflang="he" data-title="סורסטרומינג" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Javanese" lang="jv" hreflang="jv" data-title="Surströmming" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-arz mw-list-item"><a href="https://arz.wikipedia.org/wiki/%D8%A7%D9%84%D8%B1%D9%86%D8%AC%D9%87_%D8%A7%D9%84%D8%AD%D8%A7%D9%85%D8%B6%D9%87" title="الرنجه الحامضه – Egyptian Arabic" lang="arz" hreflang="arz" data-title="الرنجه الحامضه" data-language-autonym="مصرى" data-language-local-name="Egyptian Arabic" class="interlanguage-link-target"><span>مصرى</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Malay" lang="ms" hreflang="ms" data-title="Surströmming" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Dutch" lang="nl" hreflang="nl" data-title="Surströmming" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%B7%E3%83%A5%E3%83%BC%E3%83%AB%E3%82%B9%E3%83%88%E3%83%AC%E3%83%9F%E3%83%B3%E3%82%B0" title="シュールストレミング – Japanese" lang="ja" hreflang="ja" data-title="シュールストレミング" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Surströmming" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Surströmming" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pl mw-list-item"><a href="https://pl.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Polish" lang="pl" hreflang="pl" data-title="Surströmming" data-language-autonym="Polski" data-language-local-name="Polish" class="interlanguage-link-target"><span>Polski</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Portuguese" lang="pt" hreflang="pt" data-title="Surströmming" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%A1%D1%8E%D1%80%D1%81%D1%82%D1%80%D1%91%D0%BC%D0%BC%D0%B8%D0%BD%D0%B3" title="Сюрстрёмминг – Russian" lang="ru" hreflang="ru" data-title="Сюрстрёмминг" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Simple English" lang="en-simple" hreflang="en-simple" data-title="Surströmming" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-sl mw-list-item"><a href="https://sl.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Slovenian" lang="sl" hreflang="sl" data-title="Surströmming" data-language-autonym="Slovenščina" data-language-local-name="Slovenian" class="interlanguage-link-target"><span>Slovenščina</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Hapansilakka" title="Hapansilakka – Finnish" lang="fi" hreflang="fi" data-title="Hapansilakka" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-sv mw-list-item"><a href="https://sv.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Swedish" lang="sv" hreflang="sv" data-title="Surströmming" data-language-autonym="Svenska" data-language-local-name="Swedish" class="interlanguage-link-target"><span>Svenska</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B8%8B%E0%B8%B7%E0%B8%AD%E0%B8%8A%E0%B9%80%E0%B8%95%E0%B8%A3%E0%B8%B4%E0%B8%A1%E0%B8%A1%E0%B8%B4%E0%B8%87" title="ซือชเตริมมิง – Thai" lang="th" hreflang="th" data-title="ซือชเตริมมิง" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Turkish" lang="tr" hreflang="tr" data-title="Surströmming" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%A1%D1%8E%D1%80%D1%81%D1%82%D1%80%D0%B5%D0%BC%D1%96%D0%BD%D0%B3" title="Сюрстремінг – Ukrainian" lang="uk" hreflang="uk" data-title="Сюрстремінг" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Surstr%C3%B6mming" title="Surströmming – Vietnamese" lang="vi" hreflang="vi" data-title="Surströmming" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh mw-list-item"><a href="https://zh.wikipedia.org/wiki/%E7%91%9E%E5%85%B8%E9%B9%BD%E9%86%83%E9%AF%A1%E9%AD%9A" title="瑞典鹽醃鯡魚 – Chinese" lang="zh" hreflang="zh" data-title="瑞典鹽醃鯡魚" data-language-autonym="中文" data-language-local-name="Chinese" class="interlanguage-link-target"><span>中文</span></a></li> </ul> <div class="after-portlet after-portlet-lang"><span class="wb-langlinks-edit wb-langlinks-link"><a href="https://www.wikidata.org/wiki/Special:EntityPage/Q778396#sitelinks-wikipedia" title="Edit interlanguage links" class="wbc-editpage">Edit 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dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Swedish fermented Baltic Sea herring</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Surströmming</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Surstr%C3%B6mming.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Surstr%C3%B6mming.jpg/220px-Surstr%C3%B6mming.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Surstr%C3%B6mming.jpg/330px-Surstr%C3%B6mming.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/6/6a/Surstr%C3%B6mming.jpg/440px-Surstr%C3%B6mming.jpg 2x" data-file-width="2048" data-file-height="1536" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">Opened can of <span title="Swedish-language text"><span lang="sv" style="font-style: normal;">surströmming</span></span> in <a href="/wiki/Brine" title="Brine">brine</a></div></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Alternative names</th><td class="infobox-data">Fermented herring</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Type</th><td class="infobox-data">Fermented fish</td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Place of origin</th><td class="infobox-data country-name"><a href="/wiki/Sweden" title="Sweden">Sweden</a></td></tr><tr class="note"><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Region or state</th><td class="infobox-data region"><a href="/wiki/Norrland" title="Norrland">Norrland</a></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Invented</th><td class="infobox-data">16th century or earlier</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Serving temperature</th><td class="infobox-data">Cold</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li><a href="/wiki/Baltic_herring" class="mw-redirect" title="Baltic herring">Baltic herring</a></li><li><a href="/wiki/Water" title="Water">Water</a></li><li><a href="/wiki/Edible_salt" class="mw-redirect" title="Edible salt">Salt</a></li></ul></div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Other information</th><td class="infobox-data">Annual premiere the third Thursday in August.</td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Surstr%C3%B6mming" class="extiw" title="commons:Category:Surströmming">Media: Surströmming</a></li></ul></div></td></tr></tbody></table> <p><span title="Swedish-language text"><span lang="sv" style="font-style: normal;"><b>Surströmming</b></span></span> (<style data-mw-deduplicate="TemplateStyles:r1177148991">.mw-parser-output .IPA-label-small{font-size:85%}.mw-parser-output .references .IPA-label-small,.mw-parser-output .infobox .IPA-label-small,.mw-parser-output .navbox .IPA-label-small{font-size:100%}</style><span class="IPA-label IPA-label-small">pronounced</span> <span class="IPA nowrap" lang="sv-Latn-fonipa"><a href="/wiki/Help:IPA/Swedish" title="Help:IPA/Swedish">[ˈsʉ̂ːˌʂʈrœmːɪŋ]</a></span>; <a href="/wiki/Swedish_language" title="Swedish language">Swedish</a> for 'sour herring') is <a href="/wiki/Brining" title="Brining">lightly salted</a>, <a href="/wiki/Fermentation_in_food_processing" title="Fermentation in food processing">fermented</a> <a href="/wiki/Baltic_Sea" title="Baltic Sea">Baltic Sea</a> <a href="/wiki/Herring" title="Herring">herring</a> traditional to <a href="/wiki/Swedish_cuisine" title="Swedish cuisine">Swedish cuisine</a> since at least the <a href="/wiki/16th_century" title="16th century">16th century</a>. It is distinct from fried or <a href="/wiki/Pickled_herring" title="Pickled herring">pickled herring</a>. </p><p>The <a href="/wiki/Baltic_herring" class="mw-redirect" title="Baltic herring">Baltic herring</a>, known as <i lang="sv"><a href="https://en.wiktionary.org/wiki/str%C3%B6mming#Swedish" class="extiw" title="wikt:strömming">strömming</a></i> in Swedish, is smaller than the <a href="/wiki/Atlantic_herring" title="Atlantic herring">Atlantic herring</a> found in the <a href="/wiki/North_Sea" title="North Sea">North Sea</a>. Traditionally, <span title="Swedish-language text"><i lang="sv">strömming</i></span> is defined as herring caught in the <a href="/wiki/Brackish" class="mw-redirect" title="Brackish">brackish</a> waters of the Baltic north of the <a href="/wiki/Kalmar_Strait" title="Kalmar Strait">Kalmar Strait</a>.<sup id="cite_ref-1" class="reference"><a href="#cite_note-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> The herring used for <span title="Swedish-language text"><span lang="sv" style="font-style: normal;">surströmming</span></span> are caught prior to <a href="/wiki/Spawn_(biology)" class="mw-redirect" title="Spawn (biology)">spawning</a> in April and May. </p><p>During the production of surströmming, just enough <a href="/wiki/Salt" title="Salt">salt</a> is used to prevent the raw herring from <a href="/wiki/Decomposition" title="Decomposition">rotting</a> while allowing it to <a href="/wiki/Fermentation" title="Fermentation">ferment</a>. A <a href="/wiki/Fermented_fish" title="Fermented fish">fermentation process</a> of at least six months gives the fish its characteristic strong smell and somewhat acidic taste.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> A newly opened can of surströmming has one of the most <a href="/wiki/Putrid" class="mw-redirect" title="Putrid">putrid</a> food smells in the world, even stronger than similarly fermented fish dishes such as the Korean <span title="Korean-language text"><i lang="ko-Latn"><a href="/wiki/Hongeo-hoe" title="Hongeo-hoe">hongeo-hoe</a></i></span>, the Japanese <span title="Japanese-language text"><i lang="ja-Latn"><a href="/wiki/Kusaya" title="Kusaya">kusaya</a></i></span> or the Icelandic <span title="Icelandic-language text"><i lang="is"><a href="/wiki/H%C3%A1karl" title="Hákarl">hákarl</a></i></span>, making surströmming an <a href="/wiki/Acquired_taste" title="Acquired taste">acquired taste</a>.<sup id="cite_ref-3" class="reference"><a href="#cite_note-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p><p>At the end of the 1940s, surströmming producers in Sweden lobbied for a <a href="/wiki/King_in_Council_(Sweden)" title="King in Council (Sweden)">royal ordinance</a> (Swedish: <i lang="sv">förordning</i>) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August. While the ordinance is no longer in force, retailers still maintain the date for the "premiere" of that year's catch.<sup id="cite_ref-4" class="reference"><a href="#cite_note-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="Origin">Origin</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=1" title="Edit section: Origin"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Surströmming has been part of <a href="/wiki/Norrland" title="Norrland">northern</a> <a href="/wiki/Swedish_cuisine" title="Swedish cuisine">Swedish cuisine</a> since at least the 16th century. </p><p><a href="/wiki/Fermented_fish" title="Fermented fish">Fermented fish</a> 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.<sup id="cite_ref-5" class="reference"><a href="#cite_note-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-6" class="reference"><a href="#cite_note-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> More recent examples include <a href="/wiki/Garum" title="Garum">garum</a>, a fermented fish sauce made by the ancient Greeks and Romans, and <a href="/wiki/Worcestershire_sauce" title="Worcestershire sauce">Worcestershire sauce</a>, which also contains fermented fish. </p><p>Preservation of fish through fermentation in weak <a href="/wiki/Brine" title="Brine">brine</a> may have developed when brining was still expensive due to the cost of salt.<sup id="cite_ref-7" class="reference"><a href="#cite_note-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> In modern times, the fish are initially marinated in a strong brine solution that draws out the blood, then fermented in a weaker brine in barrels prior to canning. </p><p>The <a href="/wiki/Canning" title="Canning">canning</a> procedure, introduced in the 19th century, enabled the product to be marketed in shops and stored at home, whereas formerly the final stage would have been storage in large wooden barrels and smaller, one-litre kegs. Canning also enabled the product to be marketed farther south in Sweden. </p> <div class="mw-heading mw-heading2"><h2 id="Chemical_process">Chemical process</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=2" title="Edit section: Chemical process"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Fermentation occurs through <a href="/wiki/Autolysis_(biology)" title="Autolysis (biology)">autolysis</a> and starts from a <a href="/wiki/Lactic_acid" title="Lactic acid">lactic acid</a> <a href="/wiki/Enzyme" title="Enzyme">enzyme</a> in the spine of the fish. Together with bacteria, pungent smelling acids are formed, such as <a href="/wiki/Propionic_acid" title="Propionic acid">propionic acid</a>, <a href="/wiki/Butyric_acid" title="Butyric acid">butyric acid</a> and <a href="/wiki/Acetic_acid" title="Acetic acid">acetic acid</a>. <a href="/wiki/Hydrogen_sulfide" title="Hydrogen sulfide">Hydrogen sulfide</a> is also produced. The salt raises the <a href="/wiki/Osmotic_pressure" title="Osmotic pressure">osmotic pressure</a> of the brine above the zone where bacteria responsible for rotting can thrive and prevents decomposition of proteins into <a href="/wiki/Oligopeptide" title="Oligopeptide">oligopeptides</a> and <a href="/wiki/Amino_acid" title="Amino acid">amino acids</a>.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2016)">citation needed</span></a></i>]</sup> Instead, the osmotic conditions enable <i>Halanaerobium</i> bacteria such as <i><a href="/wiki/Halanaerobium_praevalens" title="Halanaerobium praevalens">H. praevalens</a></i> to thrive and decompose the fish <a href="/wiki/Glycogen" title="Glycogen">glycogen</a> into <a href="/wiki/Organic_acid" title="Organic acid">organic acids</a>, making it sour (acidic).<sup id="cite_ref-Halanaerobium_8-0" class="reference"><a href="#cite_note-Halanaerobium-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Production_and_market">Production and market</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=3" title="Edit section: Production and market"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Oskar%27s_sustr%C3%B6mming.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Oskar%27s_sustr%C3%B6mming.jpg/220px-Oskar%27s_sustr%C3%B6mming.jpg" decoding="async" width="220" height="184" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Oskar%27s_sustr%C3%B6mming.jpg/330px-Oskar%27s_sustr%C3%B6mming.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4a/Oskar%27s_sustr%C3%B6mming.jpg/440px-Oskar%27s_sustr%C3%B6mming.jpg 2x" data-file-width="525" data-file-height="438" /></a><figcaption>A can of Surströmming, with the top noticeably bulging due to fermented gases being released</figcaption></figure> <p>The herring are caught in April and May, when they are in prime condition and about to spawn, and have not yet fattened. They are put into a strong brine for about 20 hours that draws out the blood, after which the heads and innards are removed and the fish is put into a weaker brine solution. The barrels are placed in a temperature-controlled room kept at 15–20 °C (59–68 °F). Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2016)">citation needed</span></a></i>]</sup> The fermentation of the fish relies on a lactic acid enzyme in the spine that is activated if the conditions, temperature and brine concentration, are right. The low temperature in Northern Sweden is one of the elements that contribute to the character of the final product.<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (January 2016)">citation needed</span></a></i>]</sup> </p><p>Prior to the development of modern canning methods, surströmming was sold in wooden barrels for immediate consumption, as even the smaller kegs could leak.<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> </p><p>Fermentation continues in the can, causing it to bulge noticeably, which would usually be a sign of <a href="/wiki/Botulism" title="Botulism">botulism</a> or other <a href="/wiki/Food_poisoning" class="mw-redirect" title="Food poisoning">food poisoning</a> concern in non-fermented canned foods. Species of <i><a href="/wiki/Halanaerobium" title="Halanaerobium">Halanaerobium</a></i> bacteria are responsible for the in-can ripening. These bacteria produce <a href="/wiki/Carbon_dioxide" title="Carbon dioxide">carbon dioxide</a> and a number of compounds that account for the unique odor: pungent (<a href="/wiki/Propionic_acid" title="Propionic acid">propionic acid</a>), rotten-egg (<a href="/wiki/Hydrogen_sulfide" title="Hydrogen sulfide">hydrogen sulfide</a>), rancid-butter (<a href="/wiki/Butyric_acid" title="Butyric acid">butyric acid</a>), and vinegary (<a href="/wiki/Acetic_acid" title="Acetic acid">acetic acid</a>).<sup id="cite_ref-Halanaerobium_8-1" class="reference"><a href="#cite_note-Halanaerobium-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> Due to these gases, a thousand cans of surströmming exploded over a period of six hours during a fire at a Swedish warehouse in 2014.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-12" class="reference"><a href="#cite_note-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p><p>Surströmming is commonly sold in grocery stores all over Sweden. According to the Surströmming Academy's statistics from 2009, about 2 million people eat surströmming annually. Sweden's export of surströmming is only 0.2 percent of all produced surströmming.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup> </p><p>Many people do not care for surströmming.<sup id="cite_ref-ban_14-0" class="reference"><a href="#cite_note-ban-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> As with the Nordic dried-fish dish <i><a href="/wiki/Lutefisk" title="Lutefisk">lutefisk</a></i>,<sup class="noprint Inline-Template Template-Fact" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Citation_needed" title="Wikipedia:Citation needed"><span title="This claim needs references to reliable sources. (July 2023)">citation needed</span></a></i>]</sup> it is a food that meets strong reactions. It is more popular in northern Sweden than in other parts of the country.<sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> </p><p>As of 2023<sup class="plainlinks noexcerpt noprint asof-tag update" style="display:none;"><a class="external text" href="https://en.wikipedia.org/w/index.php?title=Surstr%C3%B6mming&action=edit">[update]</a></sup>, over the past few years, the supply of Baltic and other herring caught by Swedish fishermen has dramatically declined. Baltic herring fisheries have been used unsustainably since the <a href="/wiki/Middle_Ages" title="Middle Ages">Middle Ages</a>, and overfishing is pushing populations to the brink of collapse. With such low catch numbers, retailers are now selling out their entire supply within minutes of the annual surströmming release.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-18" class="reference"><a href="#cite_note-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Preparation">Preparation</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=4" title="Edit section: Preparation"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Surstr%C3%B6mmingstallrik.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Surstr%C3%B6mmingstallrik.JPG/220px-Surstr%C3%B6mmingstallrik.JPG" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Surstr%C3%B6mmingstallrik.JPG/330px-Surstr%C3%B6mmingstallrik.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/a/a6/Surstr%C3%B6mmingstallrik.JPG/440px-Surstr%C3%B6mmingstallrik.JPG 2x" data-file-width="640" data-file-height="480" /></a><figcaption>Surströmming served on <a href="/wiki/Tunnbr%C3%B6d" title="Tunnbröd">tunnbröd</a> (a Swedish <a href="/wiki/Flatbread" title="Flatbread">flatbread</a>) with boiled potatoes and vegetables.</figcaption></figure> <figure typeof="mw:File/Thumb"><a href="/wiki/File:Surstroemmngsklaemma.png" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Surstroemmngsklaemma.png/260px-Surstroemmngsklaemma.png" decoding="async" width="260" height="195" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Surstroemmngsklaemma.png/390px-Surstroemmngsklaemma.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/7c/Surstroemmngsklaemma.png/520px-Surstroemmngsklaemma.png 2x" data-file-width="1000" data-file-height="750" /></a><figcaption>Surströmming with potatoes and onion on buttered <a href="/wiki/Tunnbr%C3%B6d" title="Tunnbröd">tunnbröd</a>, served with a glass of milk.</figcaption></figure> <p>Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September.<sup id="cite_ref-20" class="reference"><a href="#cite_note-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> Because of the strong smell, it is often eaten outdoors. The pressurized can is usually opened some distance away from the dining table and is often initially punctured while immersed in a bucket of water, or after tapping and angling it upwards at 45 degrees, to prevent escaping gas from spraying brine. </p><p>Surströmming comes both ungutted with only the heads removed and as <a href="/wiki/Fish_fillet" title="Fish fillet">fillets</a>. With the former, the fish is <a href="/wiki/Gutted" class="mw-redirect" title="Gutted">gutted</a> prior to eating, and the backbone and sometimes the skin are removed. The <a href="/wiki/Roe" title="Roe">roe</a> is commonly eaten along with the fish. </p><p>Surströmming is often eaten with <a href="/wiki/Tunnbr%C3%B6d" title="Tunnbröd">tunnbröd</a>, either soft or a crispy type of flatbread made of different kind of <a href="/wiki/Flour" title="Flour">flour</a>, sometimes it also contains milk and bread spices.<sup id="cite_ref-ta_21-0" class="reference"><a href="#cite_note-ta-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> Crispy tunnbröd has a bubbly texture and is more brittle than typically <a href="/wiki/Crispbread" title="Crispbread">crispbread</a> made of <a href="/wiki/Rye" title="Rye">rye</a>.<sup id="cite_ref-ta_21-1" class="reference"><a href="#cite_note-ta-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-22" class="reference"><a href="#cite_note-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> The use of tunnbröd originated in the <a href="/wiki/The_High_Coast" class="mw-redirect" title="The High Coast">High Coast</a> area, where the tradition is to make a sandwich (known as a <i>surströmmingsklämma</i>) with two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often <a href="/wiki/Almond_potato" title="Almond potato">almond potatoes</a>) and finely diced red onion. Surströmming is also commonly eaten without bread, with potatoes and red onion. To counterbalance the strong flavour of the fish, <a href="/wiki/V%C3%A4sterbotten_cheese" title="Västerbotten cheese">Västerbotten cheese</a> is sometimes added.<sup id="cite_ref-Eat_23-0" class="reference"><a href="#cite_note-Eat-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> </p><p>In the southern part of Sweden, it is customary to use a variety of condiments such as diced red onion, <i><a href="/w/index.php?title=Gr%C3%A4ddfil&action=edit&redlink=1" class="new" title="Gräddfil (page does not exist)">gräddfil</a></i> (fat fermented <a href="/wiki/Sour_cream" title="Sour cream">sour cream</a> similar to <a href="/wiki/Smetana_(dairy_product)" title="Smetana (dairy product)">smetana</a>) or <a href="/wiki/Cr%C3%A8me_fra%C3%AEche" title="Crème fraîche">crème fraîche</a>, <a href="/wiki/Chives" title="Chives">chives</a>, and sometimes tomato and chopped <a href="/wiki/Dill" title="Dill">dill</a>.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p>Surströmming is commonly served with <i><a href="/wiki/Snaps" title="Snaps">snaps</a></i>, light beers like <a href="/wiki/Pilsner" title="Pilsner">pilsner</a> or <a href="/wiki/Lager" title="Lager">lager</a>, <a href="/wiki/Svagdricka" title="Svagdricka">svagdricka</a> (a type of <a href="/wiki/Small_beer" title="Small beer">small beer</a>), water, or cold <a href="/wiki/Milk" title="Milk">milk</a>. What to drink with surströmming is disputed among <a href="/wiki/Connoisseur" title="Connoisseur">connoisseurs</a>. Surströmming is usually served as the focus of a traditional festivity called a <i>surströmmingsskiva</i>. </p> <div class="mw-heading mw-heading2"><h2 id="International_opinion">International opinion</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=5" title="Edit section: International opinion"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:OSFC_2010_4_Tilson.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/OSFC_2010_4_Tilson.JPG/220px-OSFC_2010_4_Tilson.JPG" decoding="async" width="220" height="293" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/1/1b/OSFC_2010_4_Tilson.JPG/330px-OSFC_2010_4_Tilson.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/1/1b/OSFC_2010_4_Tilson.JPG/440px-OSFC_2010_4_Tilson.JPG 2x" data-file-width="684" data-file-height="912" /></a><figcaption>Oxford Symposium on Food & Cookery, 2010. Held at <a href="/wiki/St_Catherine%27s_College,_Oxford" title="St Catherine's College, Oxford">St Catherine's college</a>, <a href="/wiki/Oxfordshire" title="Oxfordshire">Oxfordshire</a>, <a href="/wiki/United_Kingdom" title="United Kingdom">U.K.</a></figcaption></figure> <p>German <a href="/wiki/Food_critic" title="Food critic">food critic</a> and author Wolfgang Fassbender wrote that "the biggest challenge when eating surströmming is to <a href="/wiki/Vomit" class="mw-redirect" title="Vomit">vomit</a> only after the first bite, as opposed to before".<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="European_Union">European Union</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=6" title="Edit section: European Union"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Due to being made from herring from the <a href="/wiki/Baltic_Sea" title="Baltic Sea">Baltic Sea</a>, surströmming today contains higher levels of <a href="/wiki/Dioxins_and_dioxin-like_compounds" title="Dioxins and dioxin-like compounds">dioxins</a> and <a href="/wiki/Polychlorinated_biphenyl" title="Polychlorinated biphenyl">PCBs</a> than permitted in the <a href="/wiki/European_Union" title="European Union">EU</a>. Sweden was granted exceptions to these rules from 2002 to 2011 and then applied for a renewal of the exceptions. Producers have said that if the application is denied, they will only be allowed to use herring less than 17 centimetres (6.7 in) long, as those contain lower levels, which will affect the availability of herring.<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup><sup class="noprint Inline-Template" style="white-space:nowrap;">[<i><a href="/wiki/Wikipedia:Manual_of_Style/Dates_and_numbers#Chronological_items" title="Wikipedia:Manual of Style/Dates and numbers"><span title="The date of the event predicted near this tag has passed. (March 2022)">needs update</span></a></i>]</sup> </p> <div class="mw-heading mw-heading3"><h3 id="Surströmming_challenge"><span id="Surstr.C3.B6mming_challenge"></span>Surströmming challenge</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=7" title="Edit section: Surströmming challenge"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Since gaining notoriety as one of the world's smelliest foods (including being discussed on the <a href="/wiki/BBC" title="BBC">BBC</a> panel show <a href="/wiki/QI" title="QI">QI</a>), surströmming has become the focus of a number of "challenge" videos on <a href="/wiki/YouTube" title="YouTube">YouTube</a> and other platforms, where people uninitiated to the food perform opening a can for the first time, usually with initial reactions, and trying to eat the fish without preparation. Often the videos show the participants gagging, swearing, holding their noses, or vomiting. The videos have been criticized for not following normal preparation methods, which include opening the can outdoors and/or underwater, gutting the fish and removing the backbone, and serving with <a href="/wiki/Tunnbr%C3%B6d" title="Tunnbröd">tunnbröd</a> and other accoutrements to make a surströmmingsklämma.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="German_eviction">German eviction</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=8" title="Edit section: German eviction"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In 1981, a German landlord evicted a tenant without notice after the tenant spread surströmming brine in the apartment building's stairwell. When the landlord was taken to court, the court ruled that the termination was justified after the landlord's party demonstrated their case by opening a can inside the courtroom. The court concluded that it "had convinced itself that the disgusting smell of the fish brine far exceeded the degree that fellow-tenants in the building could be expected to tolerate".<sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Airline_bans">Airline bans</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=9" title="Edit section: Airline bans"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>In April 2006, several major airlines (such as <a href="/wiki/Air_France" title="Air France">Air France</a>, <a href="/wiki/British_Airways" title="British Airways">British Airways</a>, <a href="/wiki/Finnair" title="Finnair">Finnair</a>, and <a href="/wiki/KLM" title="KLM">KLM</a>) banned the fish,<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup> claiming that the pressurised cans of fish are potentially explosive. The sale of the fish was subsequently discontinued at <a href="/wiki/Stockholm_Arlanda_Airport" title="Stockholm Arlanda Airport">Stockholm Arlanda Airport</a>. Those who produce the fish have called the airlines' decision "culturally illiterate", claiming that it is a "myth that the tinned fish can explode".<sup id="cite_ref-ban_14-1" class="reference"><a href="#cite_note-ban-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Protests_in_Hong_Kong">Protests in Hong Kong</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=10" title="Edit section: Protests in Hong Kong"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>During <a href="/wiki/March_2018_Hong_Kong_by-elections" title="March 2018 Hong Kong by-elections">March 2018 Hong Kong by-elections</a>, the returning officer Amy Chan Yuen-man had disqualified two localist candidates <a href="/wiki/Ventus_Lau" title="Ventus Lau">Ventus Lau</a> and James Chan Kwok-keung. Lau visited the Home Affairs Department of Sha Tin District Office in person asking for a meeting with Chan. Lau had brought a can of surströmming and opened it in public. Lau said that he would like Chan to sense that the Hong Kong people are facing an entirely rotten election system.<sup id="cite_ref-30" class="reference"><a href="#cite_note-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-31" class="reference"><a href="#cite_note-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> Lau launched an appeal to the Court, which ruled that Chan's decisions were not justified.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Museum">Museum</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=11" title="Edit section: Museum"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>On 4 June 2005, the first surströmming museum in the world was opened in Skeppsmalen, 20 km (12 mi) south-east of <a href="/wiki/%C3%96rnsk%C3%B6ldsvik" title="Örnsköldsvik">Örnsköldsvik</a>, a town at the northern end of the High Coast.<sup id="cite_ref-33" class="reference"><a href="#cite_note-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> The name of the museum is "<i>Fiskevistet</i>" (translated as 'The Fish Encampment'). </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=12" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Delicacy" title="Delicacy">Delicacy</a></li> <li><i><a href="/wiki/Spekesild" title="Spekesild">Spekesild</a></i> – herring pickled in salt</li></ul> <div class="mw-heading mw-heading3"><h3 id="Other_fermented_fish_dishes">Other fermented fish dishes</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=13" title="Edit section: Other fermented fish dishes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Cantonese_salted_fish" title="Cantonese salted fish">Cantonese salted fish</a></li> <li><a href="/wiki/Colatura_di_alici" title="Colatura di alici">Colatura di alici</a> – typical sauce of <a href="/wiki/Amalfi" title="Amalfi">Amalfi</a> connected with <a href="/wiki/Garum" title="Garum">garum</a></li> <li><i><a href="/wiki/Fesikh" title="Fesikh">Fesikh</a></i> – Egyptian fermented fish</li> <li><i><a href="/wiki/H%C3%A1karl" title="Hákarl">Hákarl</a></i> – Icelandic fermented shark</li> <li><a href="/wiki/Kusaya" title="Kusaya">Kusaya</a> – Japanese fermented then dried fish</li> <li><i><a href="/wiki/Pla_ra" title="Pla ra">Pla ra</a></i> – Fermented fish and rice flour seasoning common throughout Southeast Asia</li> <li><i><a href="/wiki/Pekasam" title="Pekasam">Pekasam</a></i> - Malaysian and Indonesian fermented fish</li> <li><i><a href="/wiki/Prahok" title="Prahok">Prahok</a></i> – Fermented fish paste (usually mudfish) unique to Cambodia.</li> <li><i><a href="/wiki/Rakfisk" title="Rakfisk">Rakfisk</a></i> – Norwegian fermented freshwater fish</li> <li><i><a href="/wiki/Shiokara" title="Shiokara">Shiokara</a></i> – Japanese seafood fermented in highly salted <a href="/wiki/Viscera" class="mw-redirect" title="Viscera">viscera</a></li></ul> <div class="mw-heading mw-heading3"><h3 id="Other_strong-smelling_foods">Other strong-smelling foods</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=14" title="Edit section: Other strong-smelling foods"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><a href="/wiki/Asafoetida" title="Asafoetida">Asafoetida</a> – Indian spice derived from Ferula roots</li> <li><a href="/wiki/Century_egg" title="Century egg">Century egg</a> – Chinese egg-based culinary dish</li> <li><a href="/wiki/Durian" title="Durian">Durian</a> – very pungent-smelling fruit from southeast Asia</li> <li><a href="/wiki/Kimchi" title="Kimchi">Kimchi</a> – Korean side dish of fermented vegetables</li> <li><a href="/wiki/Kiviak" title="Kiviak">Kiviak</a> – fermented birds in seal skin from Greenland</li> <li><a href="/wiki/Natt%C5%8D" title="Nattō">Nattō</a> – fermented soybeans, commonly consumed in Japan</li> <li><a href="/wiki/Shrimp_paste" title="Shrimp paste">Shrimp paste</a> – prawn sauce or <i>trasi</i>, a fermented condiment used in Asian and Chinese cuisines</li> <li><a href="/wiki/Stinky_tofu" title="Stinky tofu">Stinky tofu</a> – Chinese fermented tofu with a strong odor</li> <li><a href="/wiki/Tyrolean_grey_cheese" title="Tyrolean grey cheese">Tyrolean grey cheese</a> – a strongly flavoured cheese made in the Tyrolean Alp valleys of Austria</li></ul> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=15" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap mw-references-columns"><ol class="references"> <li id="cite_note-1"><span class="mw-cite-backlink"><b><a href="#cite_ref-1">^</a></b></span> <span class="reference-text">They are about one-third the size of North Sea herring (Swedish <i lang="sv"><a href="https://en.wiktionary.org/wiki/sill#Swedish" class="extiw" title="wikt:sill">sill</a></i>) that is adapted to salt water. <style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20150221122226/http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf">"GIWA Regional Assessment 17 - Baltic Sea: Executive summary"</a> <span class="cs1-format">(PDF)</span>. <i>UNEP (United Nations Environment Programme)</i>. Archived from <a rel="nofollow" class="external text" href="http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf">the original</a> <span class="cs1-format">(PDF)</span> on 21 February 2015.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=UNEP+%28United+Nations+Environment+Programme%29&rft.atitle=GIWA+Regional+Assessment+17+-+Baltic+Sea%3A+Executive+summary&rft_id=http%3A%2F%2Fwww.unep.org%2Fdewa%2Fgiwa%2Fareas%2Freports%2Fr17%2Fexecutive_summary_giwa_r17.pdf&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy/">"Hákarl: Surströmming: The Swedish Stinky Fish Delicacy"</a>. <i>Travel Food Atlas</i>. 8 July 2019<span class="reference-accessdate">. Retrieved <span class="nowrap">29 December</span> 2020</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Travel+Food+Atlas&rft.atitle=H%C3%A1karl%3A+Surstr%C3%B6mming%3A+The+Swedish+Stinky+Fish+Delicacy&rft.date=2019-07-08&rft_id=https%3A%2F%2Ftravelfoodatlas.com%2Fsurstromming-swedish-stinky-fish-delicacy%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-3"><span class="mw-cite-backlink"><b><a href="#cite_ref-3">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKoizumi2002" class="citation book cs1">Koizumi, Takeo (2002). <a rel="nofollow" class="external text" href="https://honkawa2.sakura.ne.jp/0340.html"><i>発酵は力なり: 食と人類の知恵</i></a> [<i>Fermentation is power: food and human wisdom</i>]. NHK Ningen Kouza. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/4-14-084183-4" title="Special:BookSources/4-14-084183-4"><bdi>4-14-084183-4</bdi></a> – via honkawa2.sakura.ne.jp. <q>Excerpt from <i>Hakkou ha chikara Nari</i></q></cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=%E7%99%BA%E9%85%B5%E3%81%AF%E5%8A%9B%E3%81%AA%E3%82%8A%3A+%E9%A3%9F%E3%81%A8%E4%BA%BA%E9%A1%9E%E3%81%AE%E7%9F%A5%E6%81%B5&rft.pub=NHK+Ningen+Kouza&rft.date=2002&rft.isbn=4-14-084183-4&rft.aulast=Koizumi&rft.aufirst=Takeo&rft_id=https%3A%2F%2Fhonkawa2.sakura.ne.jp%2F0340.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-4"><span class="mw-cite-backlink"><b><a href="#cite_ref-4">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.nordiskamuseet.se/aretsdagar/surstrommingspremiaren">"<i>Surströmmingspremiären</i>"</a>. <i>Nordiska museet</i>. 26 February 2013.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Nordiska+museet&rft.atitle=Surstr%C3%B6mmingspremi%C3%A4ren&rft.date=2013-02-26&rft_id=https%3A%2F%2Fwww.nordiskamuseet.se%2Faretsdagar%2Fsurstrommingspremiaren&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-5"><span class="mw-cite-backlink"><b><a href="#cite_ref-5">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://www.eurekalert.org/news-releases/643791">"Signs of early settlement in the Nordic region date back to the cradle of civilization"</a>. <i>EurekAlert!</i>. 8 February 2016<span class="reference-accessdate">. Retrieved <span class="nowrap">15 November</span> 2023</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=EurekAlert%21&rft.atitle=Signs+of+early+settlement+in+the+Nordic+region+date+back+to+the+cradle+of+civilization&rft.date=2016-02-08&rft_id=https%3A%2F%2Fwww.eurekalert.org%2Fnews-releases%2F643791&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-6"><span class="mw-cite-backlink"><b><a href="#cite_ref-6">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBoethius2016" class="citation journal cs1">Boethius, Adam (2016). <a rel="nofollow" class="external text" href="https://www.sciencedirect.com/science/article/abs/pii/S0305440316000170">"Something rotten in Scandinavia: The world's earliest evidence of fermentation"</a>. <i>Journal of Archaeological Science</i>. <b>66</b>: 169–180. <a href="/wiki/Bibcode_(identifier)" class="mw-redirect" title="Bibcode (identifier)">Bibcode</a>:<a rel="nofollow" class="external text" href="https://ui.adsabs.harvard.edu/abs/2016JArSc..66..169B">2016JArSc..66..169B</a>. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fj.jas.2016.01.008">10.1016/j.jas.2016.01.008</a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Journal+of+Archaeological+Science&rft.atitle=Something+rotten+in+Scandinavia%3A+The+world%27s+earliest+evidence+of+fermentation&rft.volume=66&rft.pages=169-180&rft.date=2016&rft_id=info%3Adoi%2F10.1016%2Fj.jas.2016.01.008&rft_id=info%3Abibcode%2F2016JArSc..66..169B&rft.aulast=Boethius&rft.aufirst=Adam&rft_id=https%3A%2F%2Fwww.sciencedirect.com%2Fscience%2Farticle%2Fabs%2Fpii%2FS0305440316000170&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-7"><span class="mw-cite-backlink"><b><a href="#cite_ref-7">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKurlansky_M2003" class="citation book cs1">Kurlansky M (2003). "Chapter 8. A Nordic Dream". <i>Salt: A World History</i>. London: Vintage Books. p. 138. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-09-928199-3" title="Special:BookSources/978-0-09-928199-3"><bdi>978-0-09-928199-3</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Chapter+8.+A+Nordic+Dream&rft.btitle=Salt%3A+A+World+History&rft.place=London&rft.pages=138&rft.pub=Vintage+Books&rft.date=2003&rft.isbn=978-0-09-928199-3&rft.au=Kurlansky+M&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-Halanaerobium-8"><span class="mw-cite-backlink">^ <a href="#cite_ref-Halanaerobium_8-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-Halanaerobium_8-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFMcGee,_Harold2004" class="citation book cs1">McGee, Harold (2004). <i>On Food and Cooking</i> (Revised ed.). 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(10 March 2000). <a rel="nofollow" class="external text" href="http://higiene.unex.es/bibliogr/Microorg/IJFM0081.pdf">"Strictly anaerobic halophiles isolated from canned Swedish fermented herrings (Surströmming)"</a> <span class="cs1-format">(PDF)</span>. <i><a href="/wiki/International_Journal_of_Food_Microbiology" title="International Journal of Food Microbiology">International Journal of Food Microbiology</a></i>. <b>54</b> (1–2). <a href="/wiki/Elsevier" title="Elsevier">Elsevier</a>: 81–89. <a href="/wiki/Doi_(identifier)" class="mw-redirect" title="Doi (identifier)">doi</a>:<a rel="nofollow" class="external text" href="https://doi.org/10.1016%2Fs0168-1605%2899%2900172-5">10.1016/s0168-1605(99)00172-5</a>. <a href="/wiki/PMID_(identifier)" class="mw-redirect" title="PMID (identifier)">PMID</a> <a rel="nofollow" class="external text" href="https://pubmed.ncbi.nlm.nih.gov/10746577">10746577</a>. <a href="/wiki/S2CID_(identifier)" class="mw-redirect" title="S2CID (identifier)">S2CID</a> <a rel="nofollow" class="external text" href="https://api.semanticscholar.org/CorpusID:33472888">33472888</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20220323062243/http://higiene.unex.es/bibliogr/Microorg/IJFM0081.pdf">Archived</a> <span class="cs1-format">(PDF)</span> from the original on 23 March 2022<span class="reference-accessdate">. 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Retrieved <span class="nowrap">13 August</span> 2022</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=surstrommingsakademien.se&rft.atitle=The+Surstr%C3%B6mming+Academy+about+surstr%C3%B6mming+today&rft_id=https%3A%2F%2Fwww.surstrommingsakademien.se%2Fhistoria%2Fidag%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> <li id="cite_note-ban-14"><span class="mw-cite-backlink">^ <a href="#cite_ref-ban_14-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-ban_14-1"><sup><i><b>b</b></i></sup></a></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBevanger2006" class="citation web cs1">Bevanger, Lars (1 April 2006). <a rel="nofollow" class="external text" href="http://news.bbc.co.uk/2/hi/europe/4867024.stm">"Airlines ban 'foul' Swedish fish"</a>. <i>BBC News</i>. <a href="/wiki/BBC" title="BBC">BBC</a><span class="reference-accessdate">. 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Retrieved <span class="nowrap">24 May</span> 2015</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=www.expressen.se&rft.atitle=Ta+en+tur+med+v%C3%A4dret&rft.date=2005-07-18&rft_id=http%3A%2F%2Fwww.expressen.se%2Fres%2Fta-en-tur-med-vadret%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ASurstr%C3%B6mming" class="Z3988"></span></span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="Further_reading">Further reading</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=16" title="Edit section: Further reading"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li>Ringblom, Fredrik and Westerlund, Örjan (2009) <a rel="nofollow" class="external text" href="https://books.google.com/books?id=9i1CQwAACAAJ&q=%22En+handbok+surstr%C3%B6mming%22"><i>Surströmming: En handbok.</i></a> Grenadine. <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-91-85329-81-6" title="Special:BookSources/978-91-85329-81-6">978-91-85329-81-6</a>. (Swedish)</li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Surstr%C3%B6mming&action=edit&section=17" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output 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.navbox{display:none!important}}</style></div><div role="navigation" class="navbox" aria-labelledby="Herrings" style="padding:3px"><table class="nowraplinks hlist mw-collapsible mw-collapsed navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="3"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><style data-mw-deduplicate="TemplateStyles:r1239400231">.mw-parser-output .navbar{display:inline;font-size:88%;font-weight:normal}.mw-parser-output .navbar-collapse{float:left;text-align:left}.mw-parser-output .navbar-boxtext{word-spacing:0}.mw-parser-output .navbar ul{display:inline-block;white-space:nowrap;line-height:inherit}.mw-parser-output .navbar-brackets::before{margin-right:-0.125em;content:"[ "}.mw-parser-output .navbar-brackets::after{margin-left:-0.125em;content:" ]"}.mw-parser-output .navbar li{word-spacing:-0.125em}.mw-parser-output .navbar a>span,.mw-parser-output .navbar a>abbr{text-decoration:inherit}.mw-parser-output .navbar-mini abbr{font-variant:small-caps;border-bottom:none;text-decoration:none;cursor:inherit}.mw-parser-output .navbar-ct-full{font-size:114%;margin:0 7em}.mw-parser-output .navbar-ct-mini{font-size:114%;margin:0 4em}html.skin-theme-clientpref-night .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Herrings" title="Template:Herrings"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Herrings" title="Template talk:Herrings"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Herrings" title="Special:EditPage/Template:Herrings"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Herrings" style="font-size:114%;margin:0 4em"><a href="/wiki/Herring" title="Herring">Herrings</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%">True herrings</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Clupea" title="Clupea">Clupea</a></li> <li><a href="/wiki/Araucanian_herring" title="Araucanian herring">Araucanian herring</a></li> <li><a href="/wiki/Atlantic_herring" title="Atlantic herring">Atlantic herring</a> <ul><li><a href="/wiki/Baltic_herring" class="mw-redirect" title="Baltic herring">Baltic herring</a></li></ul></li> <li><a href="/wiki/Pacific_herring" title="Pacific herring">Pacific herring</a> <ul><li><a href="/wiki/Chosa_herring" title="Chosa herring">Chosa herring</a></li> <li><a href="/wiki/White_Sea_herring" title="White Sea herring">White Sea herring</a></li></ul></li></ul> </div></td><td class="noviewer navbox-image" rowspan="6" style="width:1px;padding:0 0 0 2px"><div><span typeof="mw:File"><a href="/wiki/File:Groenewegen.D3.Buis.jpg" class="mw-file-description" title="Herring buss"><img alt="Herring buss" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Groenewegen.D3.Buis.jpg/140px-Groenewegen.D3.Buis.jpg" decoding="async" width="140" height="122" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Groenewegen.D3.Buis.jpg/210px-Groenewegen.D3.Buis.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d7/Groenewegen.D3.Buis.jpg/280px-Groenewegen.D3.Buis.jpg 2x" data-file-width="1025" data-file-height="895" /></a></span><br /><span typeof="mw:File"><a href="/wiki/File:Herring2.jpg" class="mw-file-description" title="Atlantic herring"><img alt="Atlantic herring" src="//upload.wikimedia.org/wikipedia/commons/thumb/2/25/Herring2.jpg/140px-Herring2.jpg" decoding="async" width="140" height="54" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/2/25/Herring2.jpg/210px-Herring2.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/2/25/Herring2.jpg 2x" data-file-width="211" data-file-height="81" /></a></span></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other herrings</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Pellonulinae" title="Pellonulinae">Freshwater herrings</a></li> <li><a href="/wiki/Odontognathus" title="Odontognathus">Longfin herrings</a></li> <li><a href="/wiki/Dussumieriinae" class="mw-redirect" title="Dussumieriinae">Round herrings</a></li> <li><a href="/wiki/Opisthonema" title="Opisthonema">Thread herrings</a></li> <li><a href="/wiki/Dwarf_round_herring" title="Dwarf round herring">Dwarf round herring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Misc herrings</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Alewife_(fish)" title="Alewife (fish)">Alewife</a></li> <li><a href="/wiki/Atlantic_thread_herring" title="Atlantic thread herring">Atlantic thread herring</a></li> <li><a href="/wiki/Australian_herring" title="Australian herring">Australian herring</a></li> <li><a href="/wiki/Blueback_herring" title="Blueback herring">Blueback herring</a></li> <li><a href="/wiki/Deepsea_herring" class="mw-redirect" title="Deepsea herring">Deepsea herring</a></li> <li><a href="/wiki/Hilsa_herring" class="mw-redirect" title="Hilsa herring">Hilsa herring</a></li> <li><a href="/wiki/Scaled_herring" class="mw-redirect" title="Scaled herring">Scaled herring</a></li> <li><a href="/wiki/Skipjack_herring" class="mw-redirect" title="Skipjack herring">Skipjack herring</a></li> <li><a href="/wiki/Wolf_herring" title="Wolf herring">Wolf herring</a></li> <li><abbr title="Extinct" aria-label="Extinct" style="border: none; text-decoration: none; cursor: inherit; font-weight: normal; font-style: normal;">†</abbr><a href="/wiki/Double-armored_herring" class="mw-redirect" title="Double-armored herring">Double-armored herring</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Herring boats</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Herring_buss" title="Herring buss">Herring buss</a></li> <li><a href="/wiki/Herring_seiner" class="mw-redirect" title="Herring seiner">Herring seiner</a></li> <li><a href="/wiki/Drifter_(fishing_boat)" title="Drifter (fishing boat)">Drifter (fishing boat)</a></li> <li><a href="/wiki/Tradewind_(schooner)" title="Tradewind (schooner)"><i>Tradewind</i> (schooner)</a></li> <li><a href="/wiki/Lydia_Eva_(steam_drifter)" title="Lydia Eva (steam drifter)"><i>Lydia Eva</i> (steam drifter)</a></li> <li><a href="/wiki/Reaper_(sailing_vessel)" title="Reaper (sailing vessel)"><i>Reaper</i> (sailing vessel)</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Herring_(food)" class="mw-redirect" title="Herring (food)">As food</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Herring_(food)" class="mw-redirect" title="Herring (food)">Herring (food)</a></li> <li><a href="/wiki/Avruga_caviar" title="Avruga caviar">Avruga caviar</a></li> <li><a href="/wiki/Bloater_(herring)" title="Bloater (herring)">Bloater</a></li> <li><a href="/wiki/Brathering" title="Brathering">Brathering</a></li> <li><a href="/wiki/Buckling_(fish)" title="Buckling (fish)">Buckling</a></li> <li><a href="/wiki/Dressed_herring" title="Dressed herring">Dressed herring</a></li> <li><a href="/wiki/Gibbing" title="Gibbing">Gibbing</a></li> <li><a href="/wiki/Gwamegi" title="Gwamegi">Gwamegi</a></li> <li><a href="/wiki/Herring_soup" title="Herring soup">Herring soup</a></li> <li><a href="/wiki/Kibinago" class="mw-redirect" title="Kibinago">Kibinago</a></li> <li><a href="/wiki/Kipper" title="Kipper">Kipper</a> <ul><li><a href="/wiki/Craster_kipper" title="Craster kipper">Craster kipper</a></li></ul></li> <li><a href="/wiki/Pickled_herring" title="Pickled herring">Pickled herring</a></li> <li><a href="/wiki/Schmaltz_herring" title="Schmaltz herring">Schmaltz herring</a></li> <li><a href="/wiki/Solomon_Gundy" title="Solomon Gundy">Solomon Gundy</a></li> <li><a href="/wiki/Soused_herring" title="Soused herring">Soused herring</a></li> <li><a href="/wiki/Spekesild" title="Spekesild">Spekesild</a></li> <li><a class="mw-selflink selflink">Surströmming</a></li> <li><a href="/wiki/Rollmops" title="Rollmops">Rollmops</a></li> <li><a href="/wiki/Vorschmack" title="Vorschmack">Vorschmack</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related topics</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/European_herring_gull" title="European herring gull">Herring gull</a></li> <li><a href="/wiki/Red_herring" title="Red herring">Red herring</a></li> <li><a href="/wiki/Herring_fair" title="Herring fair">Herring fair</a></li> <li><a href="/wiki/The_Herring_Song" title="The Herring Song">The Herring Song</a></li> <li><a href="/wiki/Herringbone_(cloth)" title="Herringbone (cloth)">Herringbone</a></li> <li><a href="/wiki/Scania_Market" class="mw-redirect" title="Scania Market">Scania Market</a></li> <li><a href="/wiki/Scottish_east_coast_fishery" title="Scottish east coast fishery">Scottish east coast fishery</a></li> <li><a href="/wiki/Marc_Guylaine" title="Marc Guylaine">Marc Guylaine</a></li> <li><a href="/wiki/Netz_%C3%BCber_Bord_%E2%80%93_Heringsfang_auf_der_Nordsee" title="Netz über Bord – Heringsfang auf der Nordsee"><i>Netz über Bord</i></a></li> <li><i><a href="/wiki/Herring_Hunt" title="Herring Hunt">Herring Hunt</a></i></li></ul> </div></td></tr></tbody></table></div> <div class="navbox-styles"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236075235"></div><div role="navigation" class="navbox" aria-labelledby="Seafood" style="padding:3px"><table class="nowraplinks hlist mw-collapsible autocollapse navbox-inner" style="border-spacing:0;background:transparent;color:inherit"><tbody><tr><th scope="col" class="navbox-title" colspan="2"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1129693374"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239400231"><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Seafood" title="Template:Seafood"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Seafood" title="Template talk:Seafood"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Seafood" title="Special:EditPage/Template:Seafood"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Seafood" style="font-size:114%;margin:0 4em"><a href="/wiki/Seafood" title="Seafood">Seafood</a></div></th></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_as_food" title="Fish as food">Fish</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Anchovies_as_food" title="Anchovies as food">Anchovy</a></li> <li><a href="/wiki/Barramundi#As_food" title="Barramundi">Barramundi</a></li> <li><a href="/wiki/Billfish#As_food" title="Billfish">Billfish</a></li> <li><a href="/wiki/Carp#As_food" title="Carp">Carp</a></li> <li><a href="/wiki/Catfish#Catfish_as_food" title="Catfish">Catfish</a></li> <li><a href="/wiki/Cod_as_food" title="Cod as food">Cod</a></li> <li><a href="/wiki/Eel_as_food" title="Eel as food">Eel</a></li> <li><a href="/wiki/Flatfish#As_food" title="Flatfish">Flatfish</a></li> <li><a href="/wiki/Flounder#As_food" title="Flounder">Flounder</a></li> <li><a href="/wiki/Herring_as_food" title="Herring as food">Herring</a></li> <li><a href="/wiki/Mackerel_as_food" title="Mackerel as food">Mackerel</a></li> <li><a href="/wiki/Salmon_as_food" title="Salmon as food">Salmon</a></li> <li><a href="/wiki/Sardines_as_food" title="Sardines as food">Sardine</a></li> <li><a href="/wiki/Shark_meat" title="Shark meat">Shark</a></li> <li><a href="/wiki/Sturgeon#Uses" title="Sturgeon">Sturgeon</a></li> <li><a href="/wiki/Swordfish#As_food" title="Swordfish">Swordfish</a></li> <li><a href="/wiki/Tilapia#As_food" title="Tilapia">Tilapia</a></li> <li><a href="/wiki/Trout#Trout_as_food" title="Trout">Trout</a></li> <li><a href="/wiki/Tuna#Food" title="Tuna">Tuna</a></li> <li><a href="/wiki/Whitebait" title="Whitebait">Whitebait</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Shellfish" title="Shellfish">Shellfish</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Abalone#Consumption" title="Abalone">Abalone</a></li> <li><a href="/wiki/Cockle_(bivalve)#In_cuisine_and_culture" title="Cockle (bivalve)">Cockles</a></li> <li><a href="/wiki/Conch#Culinary_use" title="Conch">Conch</a></li> <li><a href="/wiki/Crab_meat" title="Crab meat">Crab</a></li> <li><a href="/wiki/Crayfish_as_food" title="Crayfish as food">Crayfish</a></li> <li><a href="/wiki/Geoduck#Culinary_uses" title="Geoduck">Geoduck</a></li> <li><a href="/wiki/Krill#Human_consumption" title="Krill">Krill</a></li> <li><a href="/wiki/Lobster#As_food" title="Lobster">Lobster</a></li> <li><a href="/wiki/Mussel#As_food" title="Mussel">Mussels</a></li> <li><a href="/wiki/Oyster#As_food" title="Oyster">Oysters</a></li> <li><a href="/wiki/Shrimp_and_prawn_as_food" title="Shrimp and prawn as food">Prawn/Shrimp</a></li> <li><a href="/wiki/Scallop#As_food" title="Scallop">Scallops</a></li> <li><a href="/wiki/Sea_urchin#As_food" title="Sea urchin">Sea urchins</a></li> <li><a href="/wiki/Category:Edible_crustaceans" title="Category:Edible crustaceans">Crustaceans</a></li> <li><a href="/wiki/Category:Edible_molluscs" title="Category:Edible molluscs">Molluscs</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Other seafood</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Jellyfish_as_food" title="Jellyfish as food">Jellyfish</a></li> <li><a href="/wiki/Marine_mammals_as_food" title="Marine mammals as food">Marine mammals</a> <ul><li><a href="/wiki/Whale_meat" title="Whale meat">Whale</a></li></ul></li> <li><a href="/wiki/Octopus_as_food" title="Octopus as food">Octopus</a></li> <li><a href="/wiki/Sea_cucumbers_as_food" title="Sea cucumbers as food">Sea cucumber</a></li> <li><a href="/wiki/Edible_seaweed" title="Edible seaweed">Seaweed</a></li> <li><a href="/wiki/Squid_as_food" title="Squid as food">Squid</a></li> <li><a href="/wiki/Category:Edible_algae" title="Category:Edible algae">Algae</a></li> <li><a href="/wiki/List_of_types_of_seafood" title="List of types of seafood">List of seafoods</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood" title="Category:Seafood">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Fish_processing" title="Fish processing">Processed<br />seafood</a></th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Caviar" title="Caviar">Caviar</a></li> <li><a href="/wiki/Dried_fish" title="Dried fish">Dried fish</a></li> <li><a href="/wiki/Canned_fish" title="Canned fish">Canned fish</a></li> <li><a href="/wiki/Cod_liver_oil" title="Cod liver oil">Cod liver oil</a></li> <li><a href="/wiki/Cured_fish" title="Cured fish">Cured fish</a></li> <li><a href="/wiki/Fermented_fish" title="Fermented fish">Fermented fish</a></li> <li><a href="/wiki/Fish_fillet" title="Fish fillet">Fish fillet</a></li> <li><a href="/wiki/Fish_head" title="Fish head">Fish head</a></li> <li><a href="/wiki/Fish_oil" title="Fish oil">Fish oil</a></li> <li><a href="/wiki/Fish_sauce" title="Fish sauce">Fish sauce</a></li> <li><a href="/wiki/Fish_paste" title="Fish paste">Fish paste</a></li> <li><a href="/wiki/Fish_steak" title="Fish steak">Fish steak</a></li> <li><a href="/wiki/Fish_stock_(food)" class="mw-redirect" title="Fish stock (food)">Fish stock</a></li> <li><a href="/wiki/Lutefisk" title="Lutefisk">Lutefisk</a></li> <li><a href="/wiki/Salted_fish" title="Salted fish">Salted fish</a></li> <li><a href="/wiki/Salted_squid" title="Salted squid">Salted squid</a></li> <li><a href="/wiki/Shark_liver_oil" title="Shark liver oil">Shark liver oil</a></li> <li><a href="/wiki/Shrimp_paste" title="Shrimp paste">Shrimp paste</a></li> <li><a href="/wiki/Smoked_fish" title="Smoked fish">Smoked fish</a></li> <li><a href="/wiki/Stockfish" title="Stockfish">Stockfish</a></li> <li><a href="/wiki/Surimi" title="Surimi">Surimi</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Fish_processing" title="Category:Fish processing">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Seafood_dishes" title="Seafood dishes">Seafood dishes</a></th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_seafood_dishes" title="List of seafood dishes">List of seafood dishes</a></li> <li><a href="/wiki/List_of_crab_dishes" title="List of crab dishes">List of crab dishes</a></li> <li><a href="/wiki/List_of_fish_dishes" title="List of fish dishes">List of fish dishes</a></li> <li><a href="/wiki/List_of_raw_fish_dishes" title="List of raw fish dishes">List of raw fish dishes</a></li> <li><a href="/wiki/List_of_tuna_dishes" title="List of tuna dishes">List of tuna dishes</a></li> <li><a href="/wiki/Bisque_(food)" title="Bisque (food)">Bisque</a></li> <li><a href="/wiki/Chowder" title="Chowder">Chowder</a></li> <li><a href="/wiki/Fish_and_chips" title="Fish and chips">Fish and chips</a></li> <li><a href="/wiki/Fish_pie" title="Fish pie">Fish pie</a></li> <li><a href="/wiki/Fish_soup" title="Fish soup">Fish soup</a></li> <li><a href="/wiki/Fried_fish" title="Fried fish">Fried fish</a></li> <li><a href="/wiki/Seafood_boil" title="Seafood boil">Seafood boil</a></li> <li><a href="/wiki/Shark_fin_soup" title="Shark fin soup">Shark fin soup</a></li> <li><a href="/wiki/Sushi" title="Sushi">Sushi</a></li> <li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <a href="/wiki/Category:Seafood_dishes" title="Category:Seafood dishes">more...</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Health hazards</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Ciguatera" class="mw-redirect" title="Ciguatera">Ciguatera</a></li> <li><a href="/wiki/Fish_diseases_and_parasites" title="Fish diseases and parasites">Fish diseases and parasites</a></li> <li><a href="/wiki/Mercury_in_fish" title="Mercury in fish">Mercury in fish</a></li> <li><a href="/wiki/Metagonimiasis" title="Metagonimiasis">Metagonimiasis</a></li> <li><a href="/wiki/Scombroid_food_poisoning" title="Scombroid food poisoning">Scombroid food poisoning</a></li> <li><a href="/wiki/Shellfish_poisoning" title="Shellfish poisoning">Shellfish poisoning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Advisory services</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Seafood_mislabelling" title="Seafood mislabelling">Seafood mislabelling</a></li> <li><a href="/wiki/Sustainable_seafood" title="Sustainable seafood">Sustainable seafood</a></li> <li><a href="/wiki/Sustainable_seafood_advisory_lists_and_certification" title="Sustainable seafood advisory lists and certification">Sustainable seafood advisory lists and certification</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Animal welfare</th><td class="navbox-list-with-group navbox-list navbox-even" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Declawing_of_crabs" title="Declawing of crabs">Declawing of crabs</a></li> <li><a href="/wiki/Eyestalk_ablation" title="Eyestalk ablation">Eyestalk ablation</a></li> <li><a href="/wiki/Eating_live_seafood" title="Eating live seafood">Eating live seafood</a></li> <li><a href="/wiki/Live_fish_trade" title="Live fish trade">Live fish trade</a></li> <li><a href="/wiki/Pain_in_fish" title="Pain in fish">Pain in fish</a></li> <li><a href="/wiki/Pain_in_crustaceans" title="Pain in crustaceans">Pain in crustaceans</a></li> <li><a href="/wiki/Shark_finning" title="Shark finning">Shark finning</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Related topics</th><td class="navbox-list-with-group navbox-list navbox-odd" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Fish_preservation" title="Fish preservation">Fish preservation</a></li> <li><a href="/wiki/Fish_processing" title="Fish processing">Fish processing</a></li> <li><a href="/wiki/Gathering_seafood_by_hand" class="mw-redirect" title="Gathering seafood by hand">Gathering seafood by hand</a></li> <li><a href="/wiki/History_of_seafood" title="History of seafood">History of seafood</a></li> <li><a href="/wiki/History_of_sushi" title="History of sushi">History of sushi</a></li> <li><a href="/wiki/List_of_seafood_companies" title="List of seafood companies">List of seafood companies</a></li> <li><a href="/wiki/Pescetarianism" title="Pescetarianism">Pescetarianism</a></li> <li><a href="/wiki/Raw_bar" title="Raw bar">Raw bar</a></li> <li><a href="/wiki/Salmon_cannery" title="Salmon cannery">Salmon cannery</a></li> <li><a href="/wiki/Seafood_restaurant" title="Seafood restaurant">Seafood restaurant</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow" colspan="2"><div> <ul><li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/16px-Foodlogo2.svg.png" decoding="async" width="16" height="12" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/24px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png 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