Spekesild

The preservation takes place by the salt extracting water from the herring, and thus poorer growth conditions are created for microbes.

In the 1990s, exports picked up somewhat, and Russia, Sweden and Poland are important markets.

[2] 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.