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The Kitchen as LaboratoryReflections on the Science of Food and Cooking$
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César Vega, Job Ubbink, and Erik van der Linden

Print publication date: 2013

Print ISBN-13: 9780231153454

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231153454.001.0001

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Scandinavian “Sushi”

Scandinavian “Sushi”

The Raw Story

Chapter:
(p.83) Twelve Scandinavian “Sushi”
Source:
The Kitchen as Laboratory
Author(s):

Pia Snitkjær

Louise M. Mortensen

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231153454.003.0013

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.

Keywords:   science-based cooking, Scandinavia, raw cured fish, Denmark, salmon, herring, salting, curing, fish preservation

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