Surströmming Fillets - Fermented Herring Fillets in Traditional Tin

Item description: Röda Ulven Surströmming fillets - fermented herring fillets in the traditional tin (400 g net capacity / 300 g draining weight) Surstömming has a long tradition in Sweden and is considered a delicacy. After catching in the Baltic Sea, the pegs are placed in brine, in which the fish begins to ferment and ripen. After four to 5 months, the fish is "ripe", which means it is fermented enough and ready to serve. For sale it is packaged in canned food cans, which may cause a slight curvature due to fermentation during storage. Also a decomposition of the fish is part of the fermentation and can cause the consistency of the fish to change depending on the degree of maturity. Until sale, the fish is stored refrigerated by us. It should also be stored at +4 °C to +6 °C after receipt until consumption. Date of manufacture and expiration date can be found on the base of the can. Notes: open the can under water and under the open air if possible - Through continuous fermentation, pressure can build up in the can and spray when opened. Due to continuous fermentation, the can can bulge outwards due to the pressure - fish rinse off after opening - opened can and any leftovers if necessary. Dispose of separately packed ingredients/ingredients: Baltic herring fillets, brine. Nutritional values per 100 g: calorific value: 61 kilocalories (kcal), calorific value: 255 kilojoules (kJ), fat: 2.20 g fat, of which saturated fatty acids: 0.50 g carbohydrates: 0.59 g. hydrate, 0.59g, protein: 9.7g, salt: 7.5g Manufacturer: AB Gösta Hannels Fisksalteri, Skagshamn 139, 891 96 Arnäsvall, Sweden Importer: NJTrading, Wienenfeldstr. 47, 41068 Mönchengladbach Country of origin: Sweden. Further great items and offers at attractive prices can be found in our online shop: https://www.njtrading.de/Röda Ulven Surströmming fillets - fermented herring fillets in the traditional

• - finest Swedish delicacy
• - Surströmming consists of the Baltic herring, which is fished in the Baltic Sea in spring. Then it is placed in brine, which starts a slow fermentation process. Fermentation continues even when packaged.
• - The thicker and more bulged the can, the more flavorful the fish is. The fermentation process gives the surtrömming its unique taste.
• - Fun fact: Every year, the third Thursday in August is Surströmming day to open the season. 70
• - Important! Never open the can in an enclosed space, but always in the fresh air.