Fermented and ripened fish products in the northern European countries
Fermented and ripened fish products in the northern European countries / Torstein Skåra, Lars Axelsson, Gudmundur Stefánsson, Bo Ekstrand, Helge Hagen
p. 18-24 ; 28 cm
수록자료: Journal of ethnic foods. Korea foods research institute. Vol.2 No.1(2015 March), p. 18-24 2:1<18 ISSN 2352-6181↔ 저자: Torstein Skåra, Nofima: Norwegian Institute of Food, Fisheries and Aquaculture Research 저자: Lars Axelsson, Nofima: Norwegian Institute of Food, Fisheries and Aquaculture Research 저자: Gudmundur Stefánsson, Matis 저자: Bo Ekstrand, Bioconsult AB 저자: Helge Hagen, Daelivegen
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 surströmming from Sweden, rakfisk from Norway, hákarl from Iceland, and the barrel-salted herring that was commonly produced in most of northern Europe.