Fermented and ripened fish products in the northern European countries

Autor:	Helge Hagen, Gudmundur Stefansson, Lars Axelsson, Bo Ekstrand, Torstein Skåra
Jazyk:	angličtina
Předmět:	fish lcsh:TX341-641 Biology Fish products Fishery Herring Anthropology hákarl surströmming Fish Fermentation Food science rakfisk lcsh:Nutrition. Foods and food supply fermentation Food Science Fermented fish
Zdroj:	Journal of Ethnic Foods, Vol 2, Iss 1, Pp 18-24 (2015)
ISSN:	2352-6181
DOI:	10.1016/j.jef.2015.02.004
Popis:	In northern Europe a number of fish products are prepared in such a way that biochemical and microbial action can take place. These are complex processes for which there are few available scientific studies. This article covers the origin, manufacturing, characteristics, and consumption of traditional fermented fish products, including surstromming from Sweden, rakfisk from Norway, hakarl from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe.
Databáze:	OpenAIRE
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