Pickled herring is a beloved delicacy in Scandinavian cuisine, particularly in Sweden. This traditional dish combines preservation techniques of pickling and fermentation to create a unique flavor profile and extend shelf life. The process of fermenting pickled herring involves brining the fish in salt water, then pickling it in vinegar with various spices and herbs.

Fermentation adds depth and complexity to the flavor of pickled herring. While not all pickled herring is fermented, some varieties like Swedish surströmming undergo an extended fermentation period. This results in a pungent aroma and distinctive taste that has made it a polarizing yet culturally significant food.

The art of fermenting pickled herring has been passed down through generations. It combines traditional preservation methods with modern culinary techniques to create a versatile ingredient used in numerous dishes. From simple appetizers to elaborate main courses, fermented pickled herring offers a tangy, savory flavor that enhances many recipes.

The Basics of Fermentation

Fermentation transforms foods through microbial activity, creating unique flavors and beneficial compounds. This process relies on specific environmental conditions and bacterial cultures to produce desirable results.

What Is Fermentation

Fermentation is a metabolic process where microorganisms break down carbohydrates in the absence of oxygen. In food preservation, this technique creates an acidic environment that inhibits harmful bacteria growth.

For pickled herring, salt and sugar are added to create a brine. This solution draws out moisture from the fish and provides food for beneficial bacteria.

The process typically takes place at room temperature. Cooler temperatures slow fermentation, while warmer conditions speed it up. Proper temperature control is crucial for developing the right flavors and textures.

The Role of Lactic Acid

Lactic acid bacteria are the key players in fermentation. These microorganisms consume sugars and produce lactic acid as a byproduct.

The increasing acidity creates an inhospitable environment for harmful bacteria. This natural preservation method extends the shelf life of fermented foods.

Lactic acid also contributes to the tangy flavor profile of fermented products. In pickled herring, it balances the fish’s natural oils and complements the added spices.

As fermentation progresses, the brine becomes more acidic. This gradual change allows the herring to absorb flavors while maintaining its texture.

Understanding Pickled Herring

Pickled herring is a beloved delicacy with rich traditions and diverse preparations. This preserved fish dish offers unique flavors and textures that vary across cultures and regions.

History and Cultural Significance

Pickled herring has been a staple in Northern European cuisines for centuries. In Sweden, it holds particular importance as both a festive food and everyday fare. The practice of pickling herring developed as a preservation method in coastal areas, allowing communities to store fish for extended periods.

Swedish cuisine features several herring varieties. Strömming, a smaller Baltic herring, is popular in northern Sweden. The notorious surströmming, a fermented herring delicacy, originated in this region. Its pungent aroma and acquired taste make it a cultural icon.

Pickled herring plays a key role in traditional celebrations. It’s often served during Midsummer and Christmas feasts in Sweden. The dish symbolizes cultural heritage and connects modern Swedes to their maritime roots.

Different Varieties of Pickled Herring

Pickled herring comes in numerous styles, each with distinct flavors and preparations. Classic varieties include:

• Sill: Swedish-style herring often flavored with dill, mustard, or onion
• Matjes: A Dutch preparation using young, fatty herring
• Rollmops: Rolled herring fillets wrapped around pickled cucumbers or onions

Flavor profiles range from sweet to tangy. Some recipes incorporate ingredients like:

• Cream sauce
• Curry
• Garlic
• Lingonberries

Pickling methods vary, with some using vinegar brine while others rely on salt curing. The choice of spices and aromatics further distinguishes regional styles. These variations reflect local tastes and available ingredients across Northern Europe.

Ingredients and Equipment

Fermenting pickled herring requires specific ingredients and tools to achieve the best results. Selecting high-quality herring and using the proper ingredients and equipment are crucial for creating a flavorful and safe fermented product.

Selecting the Herring

Fresh herring is ideal for pickling and fermenting. Look for bright eyes, red gills, and firm flesh. If fresh herring is unavailable, frozen herring can be used. Aim for small to medium-sized fish, as they tend to have a milder flavor.

Salted herring is another option. If using salted herring, soak it in cold water for 12-24 hours, changing the water several times to remove excess salt.

Other Essential Ingredients

Vinegar is a key component in pickled herring. White vinegar or apple cider vinegar work well. Use a 5% acidity vinegar for proper preservation.

Salt is crucial for the fermentation process. Use non-iodized salt, such as sea salt or pickling salt.

Red onion adds flavor and color to the pickled herring. Slice it thinly for best results.

Additional ingredients may include:

• Sugar
• Peppercorns
• Bay leaves
• Mustard seeds
• Dill

Tools and Equipment

Proper tools ensure a successful fermentation process:

• Glass jars with tight-fitting lids for canning
• Stainless steel or ceramic bowls for mixing
• Sharp knife for filleting and slicing
• Cutting board
• Measuring cups and spoons
• pH strips to monitor acidity levels
• Thermometer to check brine temperature

Sterilize all equipment before use to prevent contamination. Boil jars and lids in water for 10 minutes or run them through a dishwasher’s sanitize cycle.

A fermentation weight can help keep the herring submerged in the brine, reducing the risk of spoilage.

Preparing the Herring for Fermentation

Proper preparation of herring is crucial for successful fermentation. This process involves thorough cleaning, salting, and brining to create an environment conducive to safe fermentation.

Cleaning and Salting

Begin by rinsing fresh herring fillets under cold water. Remove any scales, fins, or remaining bones. Pat the fillets dry with paper towels. Lay the cleaned fillets on a cutting board and sprinkle generously with coarse sea salt. Use about 1/4 cup of salt per pound of fish. Massage the salt into the flesh, ensuring even coverage. Place the salted fillets in a glass or ceramic container, cover, and refrigerate for 12-24 hours.

The salt draws out moisture from the fish, inhibiting harmful bacterial growth. This step also helps firm up the texture of the herring, preparing it for the fermentation process.

Soaking in Brine

After salting, rinse the herring fillets thoroughly to remove excess salt. Prepare a brine solution by dissolving 1/4 cup of sea salt in 4 cups of water. Place the rinsed fillets in a clean glass jar or fermentation container. Pour the brine over the fish, ensuring complete submersion. Add weight if needed to keep the fillets submerged.

For added flavor, consider including aromatics like:

• Bay leaves
• Peppercorns
• Sliced onions
• Dill fronds

Seal the container tightly. Store in a cool, dark place (55-65°F or 13-18°C) for 2-4 weeks. The brine creates an anaerobic environment, allowing beneficial bacteria to thrive and impart the distinctive tangy flavor of fermented herring.

The Fermentation Process

The fermentation process for pickled herring involves anaerobic conditions and careful monitoring. Lactic acid bacteria play a key role in transforming the fish while enhancing flavor and preservation.

Anaerobic Fermentation

Anaerobic fermentation occurs in the absence of oxygen. For pickled herring, this environment is created by submerging the fish in brine. The salt in the brine draws out moisture from the herring, creating an inhospitable environment for harmful bacteria.

Lactic acid bacteria thrive in these conditions. They consume sugars present in the brine and fish, producing lactic acid as a byproduct. This acidification lowers the pH, further inhibiting spoilage organisms.

The enzymes naturally present in the herring’s digestive tract also contribute to the process. These proteolytic enzymes break down proteins, enhancing texture and flavor.

Monitoring the Fermentation

Careful monitoring is essential for successful pickled herring fermentation. Temperature control is crucial – ideally maintained between 59-68°F (15-20°C). Too warm, and fermentation may progress too quickly, leading to off-flavors. Too cold, and the process may stall.

pH levels should be checked regularly. As fermentation progresses, pH typically drops to around 4.0-4.5. This acidity is key for both flavor development and food safety.

Visual and olfactory checks are important. The brine should become cloudy as fermentation progresses. Any off-odors or signs of mold indicate a problem that needs immediate attention.

Taste tests at regular intervals help gauge progress. The herring should develop a pleasant tang and complex flavor profile over time.

Flavoring and Seasoning

Pickled herring’s distinctive taste comes from a careful balance of spices and seasonings. Traditional recipes rely on classic Nordic flavors, while modern variations explore new taste combinations.

Traditional Seasonings

Allspice, bay leaves, dill, and peppercorns form the foundation of traditional pickled herring seasoning. These spices infuse the fish with a complex, aromatic flavor profile. Salt plays a crucial role in both preserving the herring and enhancing its taste.

Onions, often sliced thinly, add a sharp contrast to the rich, oily fish. Some recipes incorporate carrots or other root vegetables for added texture and sweetness.

Vinegar and sugar create the characteristic sweet-sour brine. White vinegar is common, but apple cider vinegar offers a fruitier note. The sugar amount varies, allowing for sweeter or more savory results.

Modern Twists

Contemporary recipes experiment with diverse ingredients to create unique flavor profiles. Worcestershire sauce adds depth and umami, complementing the herring’s natural taste.

Crème fraîche and gräddfil, a Swedish sour cream, feature in creamy herring preparations. These dairy products balance the fish’s saltiness and add richness to the dish.

Curry powder has become popular in some Scandinavian versions, offering a warm, spicy element. Lemon zest brightens the flavor, while chopped fresh herbs like dill or parsley add freshness.

Some chefs incorporate mustard seeds, juniper berries, or even gin for unexpected flavor notes. Pickled beets or lingonberries introduce vibrant color and tartness to herring dishes.

Canning and Storing

Proper canning and storage techniques are crucial for preserving pickled herring safely. Following the correct methods ensures the product remains flavorful and edible for an extended period.

Sealing the Jars

Sterilize canning jars and lids in boiling water before use. Fill jars with pickled herring, leaving 1/2 inch of headspace at the top. Wipe jar rims clean and apply lids. Process filled jars in a boiling water bath for 10-15 minutes, depending on jar size and altitude.

Remove jars carefully and let cool undisturbed for 12-24 hours. Check for proper seals by pressing the center of each lid. A sealed lid will not flex. Label jars with contents and date.

Optimal Storage Conditions

Store sealed jars of pickled herring in a cool, dark place. A pantry or cellar with temperatures between 50-70°F (10-21°C) is ideal. Avoid areas with temperature fluctuations or direct sunlight.

Keep jars off the floor and away from heat sources. Check periodically for signs of spoilage such as bulging lids or leakage. Properly canned pickled herring can last up to 1 year when stored correctly.

Refrigerate opened jars and consume within 2-3 weeks for best quality. Always use clean utensils when removing herring from the jar to prevent contamination.

Serving Suggestion

Serving fermented pickled herring offers a chance to showcase its unique flavors and textures. Traditional presentations and carefully chosen accompaniments can elevate this delicacy to new heights.

Traditional Presentation

Fermented pickled herring is often served as part of a Swedish smörgåsbord. It’s typically presented in small glass bowls or on wooden platters. The fish is arranged neatly, sometimes layered with onions and garnished with fresh dill sprigs.

For a surströmmingsskiva (fermented herring party), the fish is served straight from the can. Guests open the bulging tins outdoors to release the pungent aroma. The herring is then placed on tunnbröd, a thin Swedish flatbread.

In some regions, the herring is rinsed before serving to temper its strong flavor. This practice is more common for those new to the delicacy.

Accompaniments

Traditional accompaniments for fermented pickled herring include boiled potatoes, sour cream, and chopped chives. Raw onions, either red or white, are often served alongside to add crunch and balance the fish’s intensity.

Crisp crispbread or rye bread serve as sturdy bases for creating open-faced sandwiches. Hard-boiled eggs, sliced or chopped, provide a creamy contrast to the herring’s brininess.

For a complete meal, consider adding Swedish meatballs, lingonberry jam, and pickled cucumbers to the spread. A cold beer or aquavit pairs well with the strong flavors of fermented herring.

Understanding the Aroma

Fermented pickled herring produces a distinctive and potent aroma. This complex scent stems from the breakdown of proteins and fats during the fermentation process, resulting in a unique olfactory experience.

Managing the Pungent Smell

The pungent smell of fermented pickled herring can be overwhelming for some. To manage the aroma:

• Open jars or containers outdoors or in well-ventilated areas.
• Use airtight containers to store the fermented herring and prevent odor permeation.
• Place an open box of baking soda near the fermentation area to absorb strong scents.
• Clean utensils and surfaces thoroughly after handling the fish to minimize lingering odors.

Consider using activated charcoal filters in your kitchen to help neutralize persistent smells. Lemon juice or vinegar can also be effective in removing fish odors from hands and surfaces.

Appreciating the Unique Scent

While initially off-putting, the aroma of fermented pickled herring can be an acquired taste. To appreciate its unique scent:

• Focus on the complex layers of flavor the smell represents.
• Pair the fermented herring with complementary foods to balance the aroma.
• Try different varieties and preparations to find a more appealing scent profile.

Some enthusiasts describe the aroma as umami-rich and briny. The fermentation process creates compounds that contribute to a depth of flavor not found in fresh fish. Embracing the smell as part of the culinary experience can enhance enjoyment of this traditional delicacy.