176 TORNEA. 



Str(Emming', uhicli is eaten without any 

 preparation, like smoked and salted meat. 

 If the director of the family is a good (Eco- 

 nomist, he will never allow it to be boiled 

 or roasted. They let the fish which is to 

 make sour Stroemming lie for three or four 

 hours only before they take out the entrails, 

 after which it is washed in a small coarse 

 sieve, till most of the blood is removed. 

 It is then salted, in the proportion of 

 thirty pounds of ordinary salt to each bar- 

 rel of fish. The fish destined to make salt 

 Stroemming must be much more carefully 

 washed, for if the least drop of blood re- 

 mains it will turn sour. Every barrel of 

 this requires a quarter of a barrel of salt 

 which is disposed in layers, alternately 

 with layers of fish. Each layer of fish and 

 salt are rubbed together with the hands, 

 till a sort of scum rises on the top. 



Another way of preparing salt Stroem- 

 ming is to make so strong a brine that the 

 entire fish, thrown into the tub, will not 

 sink. They put in only so many of the 



