Spekesild (Norwegian for "salted herring") is Atlantic herring preserved using salt.
Salt curing
[edit]The preservation takes place by the salt extracting water from the herring, and thus poorer growth conditions are created for microbes.[1] Until the 1960s, herring was an important export item for Norway, but the decline in the herring fisheries led to these exports stagnating sharply. In the 1990s, exports picked up somewhat, and Russia, Sweden and Poland are important markets.[2]
Desalination
[edit]The salted herring is soaked in freshwater for one and a half to two hours for desalination before eating.
Important food resource
[edit]In Norway, spekesild was for hundreds of years considered a poor man's diet that kept hunger away. A traditional Norwegian dish with salted herring (spekesild) is along with boiled potatoes, raw onions, dill, pickled beetroots, butter or crème fraîche and flatbrød.[3][4]
References
[edit]- ^ Salting of fish in Norwegian
- ^ Spekesild at Store norske leksikon (in Norwegian)
- ^ Spekesild and potatoes food recipe in Norwegian
- ^ Herring and Potatoes (Sild og Poteter) Authentic Norwegian Cooking, page 72-73
| True herrings |   | |
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| Other herrings | ||
| Misc herrings | ||
| Herring boats | ||
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| Related topics | ||
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction