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 seafood7
Garum and fish sauces3
Smoked salted and dried foods3
Fermented whole fish and seafood1
Garum and fish sauces3Smoked salted and dried foods3Fermented whole fish and seafood1Filtered to
Recipes
High risk
Myeolchi jeot
Salted anchovies mature in a covered jar with brine. The fish can be seasoned for a meal, while the expressed liquid seasons kimchi and other dishes.
Elevated risk
Kusaya
Izu Islands fish cured by repeated immersion in a maintained microbial brine, then dried. The reused brine, not drying alone, is what defines the product.
Elevated risk
Tinapa
Filipino smoked fish, most often scad, sardinella or milkfish, brined and smoked, and eaten whole or flaked into other dishes.
High risk
Garum (garos, liquamen)
Garum, Greek garos and Latin liquamen, was the fish sauce of the ancient Mediterranean: fish and viscera salted and left in the sun, then drained off as a savoury liquid.
High risk
Nam pla
Thai fish sauce is a clear yellow-brown seasoning drawn from salted fish. Tank maturation produces a first extract, with further brine extractions giving other grades.
High risk
Smoked mackerel
Whole mackerel brined for up to a day, then hot-smoked over beech and alder until the oily flesh takes colour and smoke, in a Czech smokehouse recipe.