Fermented Fish facts
While investigating facts about Fermented Fish Sauce and Fermented Fish Sweden, I found out little known, but curios details like:
A German landlord once evicted a tenant without notice for spreading Surströmming (Swedish fermented herring) brine in the building's stairwell. When taken to court, it was ruled that the eviction was justified when the landlord opened a can of the fish inside the courtroom.
how to make fermented fish?
Ketchup originally did not contain any trace of tomato, but was made from fermented fish.
What fermented fish means?
In my opinion, it is useful to put together a list of the most interesting details from trusted sources that I've come across answering what does fermented fish taste like. Here are 16 of the best facts about Fermented Fish In A Can and Fermented Fish Norway I managed to collect.
what's fermented fish?
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Ketchup originated from attempts to recreate Fish Sauce - which is made from fermented fish
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Ketchup originated in China, where "kê-chiap" was a sauce of fermented fish and spices. The British encountered it and added mushrooms, which eventually became the main ingredient. Americans replaced the mushrooms with tomatoes and eliminated the fish altogether.
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Garum, a popular condiment of Ancient Romans was a fermented fish sauce similar to that used by Vietnamese or Thai
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The word “ketchup” didn’t overtake the word “catsup” until nearly 1980. Ketchup was originally a traditional Cantonese paste made from fermented fish guts, and didn’t include tomatoes until the early 1800s.
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Fish sauce is traditionally made by a process of fermentation which can take up to a year. The final sauce is then actually a liquid created during the decomposition of fish.
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Garum, a popular sauce in ancient Rome, is made by putting fish intestines in a container with salt and letting it ferment in the sun for days.
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Ketchup, possibly the most all-American of condiments, evolved from fermented fish sauce people in Southeast Asia have been making for more than a thousand years
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Surströmming, a dish of fermented fish from Sweden, is consistently voted as some of the foulest smelling food on the planet. Lightly salted (just enough to prevent rot) and with an acidic taste, the challenge, as noted, is to vomit after the first bite and not before.
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A traditional native Alaskan dish is called "Stink Heads" which are fermented salmon heads. After the fish are caught, the heads are removed and buried in the ground in fermentation pits for several weeks, dug up, and consumed as a putty-ish mash.
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Sushi originated from a method of preserving fish. The fermented rice prevented the fish from spoiling, and was discarded before consumption of the fish.
What is true about fermented fish?
You can easily fact check it by examining the linked well-known sources.
Sushi was originally a form of food preservation. In the 8th century, entire fish were put in large barrels of fermented rice. As time went on and preservation methods advanced, demand for variety and a more delicate pallate led to the bite sized portions of sushi we are familiar with today.
The ancestor of modern ketchup was completely tomato-free. The precursor to our ketchup was a fermented fish sauce from southern China. The fish sauce, called “ge-thcup” or “koe-cheup” by speakers of the Southern Min dialect, was easy to store on long ocean voyages. - source
surströmming, fermented fish that is widely held as the smelliest food in the world, should be outlawed in the E.U. because it has too high levels of polychlorinated biphenyl (a cancer-causing toxin), but that Sweden was able to win a special concession from the E.U.
