4 3

In Search of West Sweden’s ‘Big Five’ of Seafood

in Culture Food & Drink Nature & Outdoor 392 views

Yes, we eat pickled herring and cured salmon. We’ve mastered a gazillion ways of cooking, frying, sautéing, poaching, pickling, baking, broiling, and flambéing them, with easily one unique recipe for each day of the year. We even eat stinky fermented herring called surströmming. Continue Reading

3 minute read

Get more things like this direct to your inbox.

Signup to comment
No one has posted a comment yet. Get the conversation started and get some karma!