The Raw Story
This chapter describes the origin and preparation of the raw cured fish consumed in Denmark and the other Scandinavian countries. Salmon and herring are among the most popular fish eaten without any prior cooking. Herring is commonly eaten smoked and salted. Once salted, the herring is prepared by steeping it in water and marinating it in sugar, spices, and vinegar. A pressed form of salted and fermented salmon was developed in Scandinavia in the Middle Ages, today known as gravlax, gravadlax, or lox in English-speaking countries. It is produced by sprinkling salt, sugar, and dill on the fish fillets and refrigerating them for a couple of days. The curing techniques of drying, salting, and smoking date back many hundreds of years and were invented to extend the shelf life of fish and other food. Such handling of the fish not only prolongs the shelf life but also changes the texture and flavor of the product.
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