High risk
Surströmming
Salted, barrel-fermented Baltic herring from Sweden, surströmming is packed in shallow tins where fermentation may continue. Its traditional production is a specialist commercial process, not a household formula.
Recipes
1504 records with their sources, across 11 categories.
All fish and seafood14
Garum and fish sauces9
Fermented whole fish and seafood3
Smoked salted and dried foods2
Garum and fish sauces9Fermented whole fish and seafood3Smoked salted and dried foods2Filtered to
Recipes
High risk
Rakfisk
Rakfisk is a Norwegian preserved fish: cleaned trout or char, salted, packed under pressure and matured cold, usually for about three months, before it is eaten sliced.
High risk
Momone
Momone is a Ghanaian salted and fermented fish condiment made from varied marine fish. Historical surveys describe both semi-dried and drier products, with salting and drying methods differing across coastal communities.