spekesild

The preservation takes place by the salt extracting water from the herring, and thus poorer growth conditions are created for microbes.[http://www.kjell.gilje.org/salting.htm Salting of fish] in Norwegian

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.[http://snl.no/spekesild Spekesild] at Store norske leksikon (in Norwegian)

The salted herring is soaked in freshwater for one and a half to two hours for desalination before eating.

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.[https://www.matoppskrift.no/oppskrift/spekesild-og-poteter Spekesild and potatoes] food recipe in Norwegian[https://tanuljunknorvegul.files.wordpress.com/2014/02/authentic-norwegian-cooking-traditional-scandinavian-cooking-made-easy.pdf Herring and Potatoes (Sild og Poteter)] Authentic Norwegian Cooking, page 72-73

{{see also|Salted fish}}

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{{herrings}}

Category:Herring dishes

Category:Norwegian cuisine