Scan Magazine | Special Theme | A Taste of Sweden
Preserving the great herring tradition Nutritious, quick to prepare, and good value for money. Herring is many people’s favourite dish at Swedish traditions such as Midsummer and Christmas, but is also a healthy food to enjoy as part of your everyday life. The popular delicacy even has its own festive day and awards. By Malin Norman | Photos: Klädesholmen Seafood
to prepare and good value for money – all in all, ideal everyday food. The traditional way of eating pickled herring is on crisp bread or as a full meal with potatoes, boiled eggs, chives and sour cream. The classic version, matjesill, is still the alltime bestseller, but the creamy versions such as mustard or curry herring, which are more delicate on the palate, are also incredibly popular.
girls) cut the fish into bite-sized pieces. “There are not many family-owned businesses like this one left,” says marketing director Annika Fogelström Helmer. “The sea is in their blood and upbringing, which makes Klädesholmen Seafood such a strong brand. It’s all there, the tradition and knowledge, in the company culture.”
For hundreds of years, herring was an important source of income, and it remains a strong commercial force to this day at Klädesholmen, a small fishing community in Tjörn, Sweden. Through many generations, the islanders have preserved the heritage and craftsmanship and today, Klädesholmen Seafood is the largest Swedish-owned herring producer with a wide range of salted, spiced and marinated herring products, as well as delicious caviars and fish-based spreads.
The herring girls
Based on five generations of experience of living off the sea, Klädesholmen Seafood is nonetheless a modern business and since 2002 run by eight joint owners from the area. With around 50 staff, the majority working in production, the company is an important employer on the island and Fogelström Helmer credits the local connection and its down-toearth leadership for its success.
Sometimes described as a Swedish version of tapas, herring is nutritious, quick
Historically, the work of preparing pickled herring used to be carried out by hand, and the so-called ‘silletöser’ (herring
The old factory in Klädesholmen is still active, used mostly for producing caviars
98 | Issue 109 | February 2018