A shortage of herring has pushed a producer of Sweden’s famously stinky surströmming delicacy to experiment with fermenting roach instead.
Björn Lundgren, who produces fermented herring with his brother Lars on the Rovögern peninsular outside Umeå, said that the idea of using roach – another fish – as a herring replacement had come from the musician Stefan Sundström, a friend of the brothers, after they complained of a shortage of herring in the area.
“It was partly because it would be tasty, but we also did it as a little bit of a joke,” he said. “There’s a big shortage of herring, but there’s a lot of roach.”
Finns have been fishing for herring for generations, but new reduced EU quotas are threatening the traditional livelihoods of coastal communities.
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