What You Need to Know
Halophilic bacteria (primarily Haloanaerobium spp.) break down fish proteins into free amino acids (glutamate, aspartate) and biogenic amines (histamine, cadaverine) during 6-12 month brine fermentation. The high salt concentration (15-20%) inhibits pathogenic organisms while allowing halotolerant microbes to thrive.
Creates a pungent preserved fish product with concentrated savory flavor, traditionally eaten with crispbread and potatoes to balance intensity.
Key Parameters
Temperature
18°C
10°C - 25°C
Time
9 months
6 months - 18 months
Equipment
Wooden barrels (traditional)Food-grade plastic drumsAnaerobic seals
Steps
- 1.
Surströmmingsklämma (Norrland): Provides umami foundation for sandwich
The Science
Primary Reaction
Proteolytic fermentation