Peer-reviewed articles

Fermented and ripened fish products in the northern European countries

Authors: Skåra T., Axelsson L., Stefánsson G., Ekstrand B., Hagen H.

Version: Journal of Ethnic Foods

Publication year: 2015


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 sour herring from Sweden, rakfisk from Norway, shark from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe.

Link to article