Which food fish is known as lax in Sweden?
"or part of their lives in fresh water were considered unsuitable for sashimi due to the possibility of parasites (see Sashimi article). Parasitic infections from freshwater fish are a serious problem in some parts of the world, particularly Southeast Asia. Fish that spend part of their life cycle in brackish or fresh water, like salmon, are a particular problem. A study in Seattle, Washington showed that 100% of wild salmon had roundworm larvae capable of infecting people. In the same study farm-raised salmon did not have any roundworm larvae. Parasite infection by raw fish is rare in the developed world"
"since antiquity. In all the Spanish coastal regions, sea urchin roe is considered a delicacy and consumed raw. Smoked and salted cod roe paste, commonly served as sandwich topping is popular in Sweden. The most famous brand is Kalles kaviar. Lightly salted roe of the vendace is called Löjrom in Swedish. It is naturally orange in colour. The most sought after type is Kalix Löjrom from Kalix in the northern Baltic sea. Most Löjrom consumed in Sweden is however imported frozen from North America. Stenbitsrom, the roe of lumpfish is naturally a bleak unappetizing gray, but is coloured black (to"
"Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the Middle Ages, gravlax was made by fishermen, who salted the salmon and lightly fermented it by burying it in the sand above the high-tide line. The word ""gravlax"" comes from the Scandinavian word ""gräva/grave"" (""to"
"same method of curing can be employed for any fatty fish, but salmon is the most commonly used. Gravlax can be cured with salt, dill, and beetroot, and it is often eaten on rye bread. Gravlax Gravlax (gravad lax) or gravlaks is a Nordic dish consisting of raw salmon, cured in salt, sugar, and dill. Gravlax is usually served as an appetizer, sliced thinly and accompanied by ""hovmästarsås"" (literally ""maitre d'hôtel sauce"", also known in Sweden as ""gravlaxsås"" and in Denmark as ""rævesovs"", literally ""fox sauce""), a dill and mustard sauce, either on bread or with boiled potatoes. During the"
"and seafood in Sweden, for example gravlax and various herring pickles, among them the traditional sill i dill (literally ""herring in dill""). In contrast to the various fish dishes flavoured with dill, there is also a traditional Swedish dish called dillkött, which is a meaty stew flavoured with dill. The dish commonly contains either pieces of veal or lamb that are boiled until tender and then served together with a vinegary dill sauce. Dill seeds may be used in breads or akvavit. A newer, non-traditional use of dill is paired up with chives as a flavouring of potato chips. This"
"zander, pike, perch and Baltic herring. A popular dish among the Swedish-speaking population is smoked herring (, ). There are many styles of pickled herring which is a common appetizer and also served around Midsummer accompanied by small potatoes called ""uusiperuna"" (""nypotatis"" in Swedish) which literally means 'new potato', usually the first harvests of potato. Whitefish and vendace roe are Finnish delicacies served on top of a toast or with blinis. Crayfish can be found in many lakes and streams in Finland and, in August especially, the Swedish-speaking population often arranges parties centered around eating crayfish and drinking. Various species"
"Kalix Kalix (Kalix dialect: ""Kôlis"" (), , ) is a locality and the seat of the Kalix Municipality in Norrbotten County, Sweden. The name Kalix is believed to originate from the Sami word ""Gáláseatnu"", or ""Kalasätno"", meaning ""The cold river"" the ancient name of the Kalix River. It had 7,299 inhabitants in 2005, out of 17,300 inhabitants in the municipality of Kalix. There is a culinary speciality specific to Kalix, called ""Kalixlöjrom"", also referred to as caviar of Kalix. It is basically fish eggs (caviar) of the Common bleak, but because of the large influx of fresh water from the"
"all common. ""Barkis"" or ""bergis"" is a localised version of ""challah"" usually made without eggs and at first only available in Stockholm and Göteborg where Jews first settled but now available elsewhere. A limited range of fish and other seafood is an important part of the Swedish cuisine. Farmed salmon from Norway has become increasingly popular. And pickled, sweetened herring, ""inlagd sill"", is the most traditional of Swedish appetizers. Shrimp and lobster are specialties of the Skagerrak coast. There is also the fermented Baltic herring that with its pungent aroma is both loved and hated ‒ in Swedish: ""surströmming"". Common"
"The dishes include local and family specialties. The first course would typically be a variety of fish, particularly pickled herring and lox (gravlax). It is customary to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional dishes would be (smoked) eel, rollmops, herring salad, baked herring, smoked salmon and crab canapés, accompanied by sauces and dips. The second course is often a selection of cold sliced meats, the most important cold cut being the Christmas ham (""julskinka"")"
"dish in Sweden and Finland, and is by tradition primarily consumed at a crayfish party, called ""kräftskiva"", during the fishing season in August. The boil is typically flavored with salt, sugar, ale, and large quantities of stems and flowers of the dill plant. While most Americans eat them warm, the Swedes and Finns normally eat them cold. One traditional Swedish and Finnish practice is to eat crayfish with a vodka or akvavit chaser. The catch of domestic freshwater crayfish, ""Astacus astacus"", and even of a transplanted American species, ""Pacifastacus leniusculus"", is very limited, and to satisfy demand, the majority of"
"Fish Oreos, available at Kroger grocery stores nationwide. Swedish Fish Swedish Fish is a fish-shaped, chewy candy originally developed by Swedish candy producer Malaco in the late 1950s for the U.S. market. The wrapper calls them ""a fat free food"" and they are marketed in different colors and flavors. According to the USA distribution packages, the candy is made out of the following ingredients: One of the ingredients in Swedish Fish is invert sugar, a combination of glucose and fructose. Invert sugar is important in Swedish Fish due to its ability to retain moisture. Fructose has high solubility, therefore it"
"or gravad laks. (""lax"" or ""laks"" means ""salmon"" in the Scandinavian languages.) Other similar brined and smoked fish products are also popular in delis and fish stores, particularly in Chicago and the New York City boroughs, such as chubs, sable (smoked cod), smoked sturgeon, smoked whitefish, and kippered herring. Lox Lox is a fillet of brined salmon. Lox is one type of salmon product served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers. The other type of salmon product is smoked salmon. The American English word ""lox"" is derived from"
"Swedish Fish Swedish Fish is a fish-shaped, chewy candy originally developed by Swedish candy producer Malaco in the late 1950s for the U.S. market. The wrapper calls them ""a fat free food"" and they are marketed in different colors and flavors. According to the USA distribution packages, the candy is made out of the following ingredients: One of the ingredients in Swedish Fish is invert sugar, a combination of glucose and fructose. Invert sugar is important in Swedish Fish due to its ability to retain moisture. Fructose has high solubility, therefore it holds more water and crystallizes less easily. This"
"Lutefisk Lutefisk (Norwegian, ) or lutfisk (Swedish, ; ) is a traditional dish of some Nordic countries. It is traditionally part of the Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (""klippfisk"") and lye (""lut""). It is gelatinous in texture. Its name literally means ""lye fish"". Lutefisk is dried whitefish (normally cod, but ling and burbot are also used) treated with lye. The first step is soaking the stockfish in cold water for five to six days (with the water changed daily). The saturated stockfish"
"served with cream or ice cream. They are often used on top of ""viili"" and other yogurt-type dishes. Lakes and rivers in Finland and the Baltic Sea provide many opportunities for fishing and fish has always been an important protein source. Numerous methods of preparing fish are used, including frying, boiling, drying, salting, fermenting, cold smoking or simply slicing sea fish and eating it raw. Salmon is a popular choice, both as ""kylmäsavustettu lohi"": cold smoked salmon, lox, or served raw with lemon juice as graavilohi (""gravlax in Swedish""). It is common to smoke any types of fish, like salmon,"
"which consists of fermented trout, a culinary relation of Swedish ""surströmming"". Until the 20th century, shellfish was not eaten to any extent. This was partly due to the abundance of fish and the relative high expenditure of time involved in catching shellfish when set against its nutritional value, as well as the fact that such food spoils rather quickly, even in a northern climate. However, prawns, crabs, and mussels have become quite popular, especially during summer. Lobster is, of course, popular, but restrictions on the catch (size and season) limit consumption, and in addition lobster has become rather rare, and"
"Lox Lox is a fillet of brined salmon. Lox is one type of salmon product served on a bagel with cream cheese, and is usually garnished with tomato, sliced onion, cucumbers, and sometimes capers. The other type of salmon product is smoked salmon. The American English word ""lox"" is derived from the Yiddish word for salmon, לאַקס ""laks"" (cf. German ""Lachs"", Swedish ""Lax""), which ultimately derives from the Germanic word for salmon, ""*laks-"". The word ""lox"" has cognates in numerous Germanic languages. For example, cured salmon in Scotland and Scandinavian countries is known by different versions of the name Gravlax"
"vendace roe and the grains have a mild taste. Kalix Löjrom is often served at royal dinners and it is common on the Nobel prize banquets. Kalix Löjrom means literally ""Kalix vendace roe"". It is marketed as """"Caviar of Kalix"""". Kalix Löjrom Kalix Löjrom is the designation of the roe of the small salmonid fish species vendace (""Coregonus albula""), harvested specifically from the Bothnian Bay archipelago of the Baltic Sea in northern Sweden. Since 2010 it has a status of Protected Designation of Origin (PDO) issued by the European Union, and is the only Swedish product with the PDO status."
"Sweden, a large share of confectionery sales is sold as pick and mix. Wine gums are sold in many different shapes, of which fish is just one. The Swedish Fish candy is marketed under the name ""pastellfiskar"", literally ""pastel fish"", and under the Malaco brand among others. The fish shaped candies are also part of various Malaco bags of mixed candy. This candy bag has been sold for many years and is still a favorite among Swedes. Today the Swedish Fish consumed in North America are made in Hamilton, Ontario, Canada, and Turkey by Mondelēz International. In Canada, Swedish Fish"
"the chanterelle, and considered almost as delicious, is the porcini mushroom, or ""karljohansvamp"", named after Charles XIV John (Karl XIV Johan) who introduced its use as food. In August, at the traditional feast known as ""kräftskiva"", crayfish party, Swedes eat large amounts of crayfish, boiled and then marinated in a broth with salt, a little bit of sugar, and a large amount of dill weed. Some Swedish dishes are: Meals consists of breakfast in the early morning (""frukost""), a light lunch before noon (""lunch""), and a heavy dinner (""middag"") around six or seven in the evening. It is also common"
"there are large Scandinavian populations. Kingman, Alberta proclaims itself on its greeting sign to be the ""Lutefisk capital of Alberta"". The Wisconsin ""Employees' Right to Know Law"" specifically exempts lutefisk in defining ""toxic substances"". Lutefisk Lutefisk (Norwegian, ) or lutfisk (Swedish, ; ) is a traditional dish of some Nordic countries. It is traditionally part of the Norwegian julebord and Swedish julbord, as well as the similar Finnish joulupöytä. It is made from aged stockfish (air-dried whitefish) or dried/salted whitefish (""klippfisk"") and lye (""lut""). It is gelatinous in texture. Its name literally means ""lye fish"". Lutefisk is dried whitefish (normally"
"to eat particular foods together; herring is typically eaten with boiled potatoes and hard-boiled eggs and is frequently accompanied by strong spirits like snaps, brännvin or akvavit with or without spices. Other traditional foods are smoked eel, rollmops, herring salad, baked herring and smoked salmon. Other dishes are pork sausages (""fläskkorv""), smoked pork and potato sausages (""isterband""), cabbage rolls (""kåldolmar""), baked beans, omelette with shrimps or mushrooms covered with béchamel sauce. Side dishes include beetroot salad in mayonnaise and warm stewed red, green or brown cabbage. Lutfisk, lyed fish made of stockfish (dried ling or cod served with boiled potato"
"(roux) and ""långkok"" (literally 'long boil') are commonly employed and spices are sparingly used. Examples of Swedish husmanskost are pea soup (""ärtsoppa""), boiled and mashed carrots, potato and rutabaga served with pork (""rotmos med fläsk""), many varieties of salmon (such as ""gravlax"", ""inkokt lax"", fried, pickled), varieties of herring (most commonly pickled, but also fried, ""au gratin"", etc.), fishballs (""fiskbullar""), meatballs (""köttbullar""), potato dumplings with meat or other ingredients (""palt""), potato pancake (""raggmunk""), varieties of porridge (""gröt""), a fried mix of pieces of potato, different kind of meats, sausages, bacon and onion (""pytt i panna""), meat stew with onion (""kalops""),"
"known as crayfish party, ""kräftskiva"", Swedes eat large amounts of crayfish boiled with dill. Swedes have been fairly prominent in the film area through the years. A number of Swedish people have found success in Hollywood, including Ingrid Bergman, Greta Garbo and Max von Sydow. Amongst several directors who have made internationally successful films can be mentioned Ingmar Bergman, Lukas Moodysson and Lasse Hallström. Interest in fashion is big in Sweden and the country is headquartering famous brands like Hennes & Mauritz (operating as H&M), J. Lindeberg (operating as JL), Acne, Lindex, Odd Molly, Cheap Monday, Gant, WESC, Filippa K,"
"and fish is a considerable part of the Swedish diet. Cadbury Adams distributes the candy in the US today, but the fish gummies are still distributed by Malaco in Sweden. In 2009, Rita's Italian Ice, a U.S. chain which serves Italian ice and Frozen Custard, debuted a red Swedish Fish flavored Italian ice as a cobranded product. Trident, a gum company owned by Mondelez Global, LLC, carries a Swedish Fish flavor of their Trident Layers line, which is advertised as ""Berry + Lemon"" flavor (berry top and bottom, lemon in the middle). In 2016, Nabisco created a test-market product Swedish"
"native fish, and is a popular attraction for anglers. The most common types of fish are pikeperch, pickerel, perch, and eels. The lake is also a popular destination for boating and canoeing, with camping areas along the lake shore. Åsnen Åsnen is a large lake in southern Småland, Sweden, roughly 150 km² in size. The river Mörrumsån flows south from Åsnen into the Baltic Sea. The lake lies south of Alvesta and Växjö and northwest of Tingsryd and is the third-largest lake in Småland, after Vättern and [Bolmen]. Approximately 19 km² of the lake's area is occupied by small islands."
"Kalix Löjrom Kalix Löjrom is the designation of the roe of the small salmonid fish species vendace (""Coregonus albula""), harvested specifically from the Bothnian Bay archipelago of the Baltic Sea in northern Sweden. Since 2010 it has a status of Protected Designation of Origin (PDO) issued by the European Union, and is the only Swedish product with the PDO status. Kalix is a locality in Norrbotten County. The roe harvest normally starts late September and continues until the vendace are ready for spawning around late October. For various reasons the roe has a more orange or red color than most"
"the smörgåsbord, or lavish buffet. ""Akvavit"" is a popular alcoholic distilled beverage, and the drinking of ""snaps"" is of cultural importance. The traditional flat and dry crisp bread has developed into several contemporary variants. Regionally important foods are the ""surströmming"" (a fermented fish) in northern Sweden and eel in Scania in southern Sweden. Swedish traditional dishes, some of which are many hundreds of years old, others perhaps a century or less, are still a very important part of Swedish everyday meals, in spite of the fact that modern-day Swedish cuisine adopts many international dishes. In August, at the traditional feast"
"use spices. Many meat dishes, especially meatballs, are served with lingonberry jam. Fruit soups with high viscosity, like rose hip soup and blueberry soup (""blåbärssoppa"") served hot or cold, are typical of Swedish cuisine. Butter and margarine are the primary fat sources, although olive oil is becoming more popular. Sweden's pastry tradition features a variety of yeast buns, cookies, biscuits and cakes; many of them are in a very sugary style and often eaten with coffee (""fika""). The importance of fish has governed Swedish population and trade patterns far back in history. For preservation, fish were salted and cured. Salt"
"identified by point of origin (e.g., from Scotland, Norway, Holland, the Pacific, and Nova Scotia, Canada—the latter usually identified as ""Nova lox"" or just ""Nova""). Traditionally, ""lox"" designates brined rather than smoked salmon, but the linguistic boundary between the two types of products has become blurred. ""Gravad lax"" or gravlax remains the only type that is unmistakably ""not"" smoked fish. However, commercial labels still identify most smoked products as ""smoked salmon"" rather than ""lox"". Most other smoked fish in the US is hot-smoked, although cold-smoked mackerel is always available in East-European delis, along with cold-smoked sturgeon, sea bass, halibut or"
"as a ""surströmmingsklämma"") using two pieces of buttered hard tunnbröd. In addition to the fish, the two most common toppings are potatoes (either sliced or mashed, often almond potatoes) and finely diced onion. Surströmming is also commonly eaten without bread together with the accompanying ingredients. To balance the strong flavour of the fish, Västerbotten cheese is sometimes added. In the southern part of Sweden, it is customary to use a variety of condiments such as diced onion, ""gräddfil"" (fat fermented milk/sour cream similar to smetana) or crème fraîche, chives, and sometimes even tomato and chopped dill. Surströmming is commonly served"
"bream, carp bream, bleak, European smelt, zander, burbot, tench, and crucian carp. Additionally, there a range of introduced species such as lake trout, char, salmon, and spined loach. The presence of fourhorn sculpins is a reminder from the time when lake Mälaren was a still bay forming part of the Baltic Sea. Vårbyfjärden was one of the first maritime environments in Sweden to suffer crayfish plague which hit the lake in 1907. The plague was introduced in Lake Mälaren by affected animals thrown into the water at Kornhamnstorg in central Stockholm, from where ships carrying crayfishes spread the disease further"
"huge rivers around and in Kalix, this has transformed the taste of the fish eggs, rendering them unique in flavour to this area alone. It is the special mix of the elements bromine, strontium, iodine, selenium, molybdenum, barium and lithium, along with a unique ratio between strontium and barium, that makes the Kalixlöjrom unique, which is why the EU has granted the Protected Geographical Status for the Kalixlöjrom. The Kalixlöjrom has been present at many Nobel dinners through the years, and among others, the 1990 Gastronomy Academy gold medal winner Norbert Lang of Paul & Norbert in Stockholm likes his"