Character
Rules
Events
Map
RP Points
Proplimits
Statistics
Steam Group
Members
Hall of Fame
Team
Bans
Blacklists
Warnings
Changelog
Content
09-22-2013, 08:51 PM
(This post was last modified: 09-01-2022, 01:02 AM by Fearless Community.
Edit Reason: Fixed Encoding
)
Surströmming
production
The herring are caught in April and May, when they are in prime condition and just about to spawn. Prior to spawning, the herring have not fattened. They are then put into a strong brine for about 20 hours which draws out the blood, the heads are removed and they are gutted and put into a weaker brine solution. The barrels are then placed in a temperature controlled room kept at 15 to 20 degrees Celsius. Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.
(I know that a lot swedish people would never touch it)
production
The herring are caught in April and May, when they are in prime condition and just about to spawn. Prior to spawning, the herring have not fattened. They are then put into a strong brine for about 20 hours which draws out the blood, the heads are removed and they are gutted and put into a weaker brine solution. The barrels are then placed in a temperature controlled room kept at 15 to 20 degrees Celsius. Canning takes place at the beginning of July and for five weeks thereafter. Ten days prior to the premiere the final product is distributed to wholesalers.
Spoiler :
(I know that a lot swedish people would never touch it)