Kallax Sour herring – Fillets 440 g
BD Fisk has a long tradition of making sour herring. The production takes place so that the herring is ready to eat for the premiere on the third Thursday in August. The real enthusiasts are said to communicate with certainty where the herring is fermented and enjoy it purely as a vintage wine. Others prefer the finished fillet with classic accessories such as potatoes, tomatoes, onions, and sour cream.
The very process of acidifying food is ancient and an excellent method of preserving raw material nutrients.
After the fresh herring has been cleaned, put it in a barrel in strong brine. The closed vessel, in combination with heat, quickly starts a lactic acid fermentation. After 2-3 months, the process is stopped, and the herring are packed in cans. Products are then cooled down to approx. + 4ºC to slow down the ripening process.
Sour herring is mainly produced along the Norrland coast and the High Coast but is sold and enjoyed throughout the country.
Sour herring is a delicacy with a peculiar taste and smell. The sour herring is often eaten with almond potatoes, onions, tomatoes, and sour cream.