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Surströmming has been part of northern Swedish cuisine since at least the 16th century.. Fermented fish 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.
Lutefisk prepared to eat. Lutefisk (Norwegian, pronounced [ˈlʉ̂ːtfɛsk] in Northern and parts of Central Norway, [ˈlʉ̂ːtəˌfɪsk] in Southern Norway; Swedish: lutfisk [ˈlʉ̂ːtfɪsk]; Finnish: lipeäkala [ˈlipeæˌkɑlɑ]; literally "lye fish") is dried whitefish, usually cod, but sometimes ling or burbot, cured in lye.
Swedish cuisine has a wide variety of breads of different shapes and sizes, made of rye, wheat, oat, white, dark, sourdough, and whole grain, and including flatbreads and crispbreads. There are many sweetened bread types and some use spices. Many meat dishes, especially meatballs, are served with lingonberry jam.
Swedes love their sweet treats, and waffles are a classic example. Heart-shaped and thinner than the American or Belgian style, Scandinavian waffles date back at least to the 15th century.
Have no fear meat-eaters, we've gathered the best and worst meats you can find so you'll be better prepared for dinner. Check out the slideshow above for the 10 best and worst meats to eat. More food:
It is still the most economically important Swedish fish. The catch of herring in Swedish waters in 1996 was 132,153 tonnes, of which 74,293 tonnes became fish meal and 57,860 tonnes was sold to consumers. [8] The Swedes have two names for herring, sill or strömming, depending on where they have been caught, west or east of the island of Bornholm.
Norwegian tykklefse Pølse med lompe (en: sausage with lompe) is a popular Norwegian dish.Preferred toppings are added to taste. There are significant regional variations in Norway in the way lefse is made and eaten, but it generally resembles a flatbread, although in many parts of Norway, especially Valdres, it is far thinner.
The name "bloater" most likely arises from the swelled or "bloated" appearance the fish assumes during preparation, [10] while at least one source attributes it to the Swedish word "blöta", meaning to wet, soak, or impregnate with liquid (as in soaking in brine). [11]