Sushi?

[Janne]

The food is made this way.
Herring caught in the Baltic is washed, deheaded, tightly packed in barrels together with salt, left open until the fermentation starts. Then packed in cans and sold.
The amount of salt is much less than for salted herring, as the salt is not to stop all bacterial activity, but just to stop harmful bacteria rotting the fish.

Similar technique to when you make souerkraut. Same process, lactic acid fermentation.
Today mainly enjoyed in the northern half of Sweden. It is made on the coast of Norrland.

Other fish can be made the same way. The Norwegians prepare Trout like this.

You have heard about Garum, the ancient Roman condiment?
Basically the same. Asian fishsauce is similar too.
But Surströmming is - let us say- a ’little bit’ more flavourful. And more smelly/ aromatic!

 

[SGL70]

Fermented herring. Age old food in Scsndinavia. The Vikings ate it, hence their success as warriors, lovers and Explorers!
If they ran out of it, they got a bit irritated. That is when they were called Bärsärk.

Hahahahahahaha....so that's why?!!

 

[Keith_Beef]

When I lived in the US we often ate out at Japanese restaurants, owned and run by Japanese, often with their US-born children serving at the tables.

I make "sushi" from time to time, using kit that I bought from garage sales and from the Korean and Japanese supermarkets over in the US. In Paris, where I work, there are a few Japanese supermarkets and grocery stores, so it's easy for me to find things like pickled daikon and ginger, nori sheets, etc.

A rolling mat, a bag of sushi rice, some avocado, cucumber, salmon, condiments, and tutorials on YouTube should get you set up for less than £20.