When herring spawns from April to June every year, fishermen catch hundreds of tons of herring and prepare raw materials for pickling herring. The uniqueness of pickled herring lies in its natural fermentation. In order to ensure that the herring does not rot and deteriorate during the fermentation process, producers always boil the freshly caught herring in light salt water over a warm fire before putting it into cans. Let it ferment naturally.

It is said that this process of pickling herring has been passed down for nearly 300 years. At the beginning, fishermen also came up with the method of naturally fermenting pickled herring to save money, because it would consume less salt.

Extended information

Sweden’s food culture about herring

In Sweden, on the third Thursday of August every year, people will hold a party specifically to taste herring. It is said that this is when pickled herring tastes best. On warm but short summer nights, the Swedes set up tables and chairs in the garden, then bring the herrings to the table, feast, drink and sing.

People often eat herring with potatoes, onions, sour cream or bland pancakes, chewing it carefully or swallowing it in large chunks. Of course, strong-tasting wine is also an indispensable "throat moisturizer" for people to have herring parties.

Baidu Encyclopedia—Canned Herring