DESCRIPTION:
Fermented herring are herring preserved by fermentation. The cleaned fish is salted, placed in open vats and allowed to ferment as herring by autolysis, that is, by its own enzymes, and together with bacteria forming strong smelling acids like propionic acid, butyric acid and acetic acid from simple sugars in fish. It is also formed hydrogen sulphide. Baltic herring is then applied to cans for secondary fermentation. Fermented herring is a Swedish law that is produced mainly along the High Coast. Fermenting foods is a very old method of preservation that has existed for millennia. It is believed that fermented herring is a right with a very long history, but the preservation method in Sweden first became common in the 1500s when the salt shortage occurred because of King Gustav Vasa warfare. Man salted when the herring with less salt than usual