Herring Diplomacy

A comprehensive literary work that takes you on a journey from the northernmost part of Iceland to South Africa. New recipes, travel narratives, incredible encounters…

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A book written by
Håkan Juholt and
Ted Karlberg

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“The world’s oldest fermentation facility has been found in Blekinge, outside Sölvesborg. It is nine thousand years old.”

“The herring takes me home.”

“A larger excavation followed, and in the end, they had discovered over 200,000 fish bones…”

“I wanted to bring the best of Sweden with me to my new homeland, where the task was to represent Sweden.”

“When it’s time to start the smoking process, we soak juniper twigs, and also moisten the alderwood shavings. We put a generous amount of wood on the embers that have dried the fish, so the flames flare up. These are quickly smothered when we add juniper twigs and alderwood shavings. Then, a thick white smoke forms, smelling wonderful in my nose.”

Håkan Juholt

Author

Ted Karlberg

Author

“There are people, and then there are people. I don’t differentiate between them, like I don’t between herring and Baltic herring, but some people are surrounded by a light that is very positive and charged. By charged, I mean that these people don’t drain you; instead, you are filled with joy and energy after meeting them.

I have been blessed to know a bunch of just such people, and now I claim that you, sitting with this book in your lap, are incredibly fortunate because you are about to meet some of them in this story about schnapps.”

4 whole rinsed salted herring fillets

Brine:

1/2 liter water
1 dl white vinegar (12%)
1/2 dl sugar

Sauce:

2 dl mustard
4 tbsp sugar
4 tbsp vinegar
4 tbsp vegetable oil
1/2 dl finely chopped dill

Instructions:

Rinse the herring fillets and let them drain. Mix the ingredients for the brine.

Pour the brine over the herring and let it stand in the cold for an hour. Remove the fillets and cut them into pieces.

Mix together the ingredients for the sauce.

Place the herring in a glass jar and pour the sauce over it.

Let it stand in the cold for a day before serving.

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The book costs 365 SEK (ENG), 345 SEK (SWE) and shipping is additional. Feel free to send us your questions about the book.

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