Q 01/05

Surströmming is a fermented version of which fish?

A) Baltic herring

B) Atlantic cod

C) Mackerel

D) Arctic char

Answer · why

A) Baltic herring

The smaller Baltic strömming is caught before spawning in April and May and fermented for at least six months.

Q 02/05

Retailers traditionally release the year's surströmming on which day?

A) Midsummer's Eve

B) The first Monday in September

C) St Lucia's Day

D) The third Thursday in August

Answer · why

D) The third Thursday in August

A 1940s royal ordinance banned earlier sales to stop under-fermented fish reaching shops; the date stuck as the 'premiere'.

Q 03/05

Lutefisk is dried whitefish cured in what?

A) Vinegar

B) Lye

C) Brine

D) Whey

Answer · why

B) Lye

It is rehydrated for days and takes on a gelatinous texture; the name literally means 'lye fish'.

Q 04/05

Which fish is most commonly used for lutefisk?

A) Herring

B) Trout

C) Cod

D) Halibut

Answer · why

C) Cod

Ling and burbot are used occasionally; it is served at Norwegian, Swedish and Finnish Christmas tables.

Q 05/05

Smørrebrød is usually built on which bread?

A) Rugbrød

B) Franskbrød

C) Knäckebröd

D) Lefse

Answer · why

A) Rugbrød

The dense dark sourdough rye is buttered before cold cuts, fish or cheese go on top.