Surstrømning

Ingredients for Surstrømning

Instructions for Surstrømning

To prepare the Surstrømning recipe, please follow these instructions:

Legend (mating season where they are skinny) Baltic herring caught in the period 20/5-15/6 between Härnon and Skags Odde. Herring caught at different times of the spring/summer and elsewhere, are also in the lead, but it speaks to any not on. But they must be lean.

20 litres + 2.5 litres Fill salinization 24 degrees brine in 120-litre barrel Load of 40 kg + 5 kg lean herring. (See below in case of multiple kilos) First day stir every 3 hours and first night every 5 hours. Other day touched every 5 hours and 2 night made nothing. Take the warm up and let them drain. Target player lagen (Here the quality action. There are 11 degrees salt back in bed sheet, there are 13 degrees in the fish, which is crucial.

Clean the fish by removing heads and intestines, the rest of the guts let you normally sit. Then make a new brine at 17 degrees. This is poured into the barrel with pressure relief valve. Put the cleaned fish therein. The barrel should be stored at a temperature of 15-18 degrees. After about 8 weeks of storage should sursilden be finished.