Steps
- 1.
Kalakukko (Finland): Fish baked inside rye crust demonstrates preservation through dehydration and acidification
- 2.
Sürströmming (Sweden): Fermented herring shows controlled spoilage using salt and cold climate
- 3.
Gravlax (Scandinavia): Curing salmon with foraged ingredients (juniper, dill) creates antimicrobial environment