What Is Kiviaq? Little Auks Aged in Sealskin, and the Botulism Risk
Kiviaq is an Inughuit food from northwest Greenland: a few hundred little auks packed whole, feathers and all, into a sealskin, sewn shut with the air pressed out…
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Fermented Foods of Nordic countries
Fermented milks, skyr, fermented fish and shark, sima, and Greenland's kiviaq, from Iceland, Norway, Sweden, Finland and Greenland.
Sima Recipe: Finland’s Fizzy Lemon Drink for Vappu (May Day)
Sima is Finland's traditional drink for Vappu (1 May): water, sugar and lemon fermented with a pinch of yeast in sealed bottles for one to two days, with…
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Viili: How to Make Finland’s Stretchy Fermented Milk at Room Temperature
Viili is Finland's ropy fermented milk, made at room temperature: stir 1 tablespoon of viili starter into each cup (250 ml) of pasteurized whole milk and leave it…
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Filmjölk Recipe: Swedish Room-Temperature Fermented Milk
Filmjölk is Sweden's mild fermented milk, set at room temperature by mesophilic lactic acid bacteria such as Lactococcus lactis and Leuconostoc. Stir a few tablespoons of plain filmjölk…
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Surströmming: Sweden’s Fermented Herring – Why It Exists, Is It Healthy, How to Eat It
Surströmming is lightly salted Baltic herring fermented over the summer in northern Sweden and canned while still fermenting, so the cans bulge. Salt-loving bacteria and the fish's own…
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Hákarl: How Iceland’s Fermented Shark Is Made (and Why Not to Try It at Home)
Hákarl is Icelandic Greenland shark that's fermented for several weeks and then dried for weeks to months before being eaten in small cubes, usually with brennivín. Fresh Greenland…
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Rakfisk: Norway’s Fermented Trout – What It Is, How It’s Eaten, and the Safety Facts
Rakfisk is Norwegian trout or char, lightly salted and matured in brine at 3–7°C for 3–12 months, then eaten raw on flatbread with sour cream and onion. Half-fermented…
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Skyr: How Icelandic Skyr Is Made, Is It Fermented, and a Homemade Skyr Recipe
Skyr is Iceland's thick, high-protein cultured dairy food, and yes, it's fermented: skimmed milk is fermented with skyr cultures, then strained of its whey. It takes 3–4 times…
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