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DispatchFactbookCulture

by Beirgenland. . 1 reads.

Nyströming (traditional food)

Nyströming is a traditional Beirgen dish. It is Atlantic herring heavily seasoned with salt and garlic, usually served with Eldfriten, Beirgen home fries. Both date from the 16th century as a traditional dish.

Dish summary
Overall, Nyströming is a skinned Atlantic herring, heavily seasoned with salt and garlic, and may be smoked or filleted. It is usually served with cabbage slices, Eldfriten, and a lemon, and can also be served on Flatbröd, Beirgen flatbread, buttered or unbuttered. It is usually preserved in vinegar if use is requested much later.

Production
The herring are usually caught in late spring, usually May. They are then put into a strong brine overnight, drawing out the blood. They are then gutted, beheaded and de-boned. At this point, it may be turned into a fillet. It is then packaged (in modern times) and sent to sellers like supermarkets.

Preparation
The Nyströming can come gutted with the head cut off or filleted. It is cooked in a pan for about 1 hour. Usually, the skin and/or skeleton is removed prior to cooking. If roe is found within the fish, it is usually then prepared as caviar or simply taken out of the fish and eaten alongside it.

Other than the spices mentioned, it is customary in the Nyberg region to eat the Nyströming smothered in cheese and with more spices like finely diced onions, chives, and Creme fraîche.

Beirgenland

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