Baku Kitchen! An independent reference of traditional food

Sursild

Salt-cured herring steeped in sweet vinegar with onion and spices

Norway Fermented & pickled

Your guide, Chef Baku
Drawn, not photographed Updated September 2026
RATE

A full recipe for this dish has not been written yet.

History

A Norwegian koldtbord staple; salted herring was the country’s key preserved protein for centuries.

Frequently asked questions

What is Sursild?

Sursild is a fermented & pickled from Norway: salt-cured herring steeped in sweet vinegar with onion and spices. A Norwegian koldtbord staple; salted herring was the country’s key preserved protein for centuries.

Made with

fishonionsugar

Cooked

curedpickled

Nutrition facts

Nutrition has not been calculated for this dish yet.

The atlas would have to match every ingredient to a food-composition database before it could publish a figure, and an estimate is not worth having if someone is counting on it.

Reviews

No reviews yet.

Cooked this? Say how it went — yours will be the first.

Leave a review

No account needed. Only the fields marked * are required, and an address is never published.

Your rating

More from Norway

mainKjøttkakerRustic beef patties in brown gravy with pea stew.street foodSveleThick soft pancake folded over butter and brown cheese or sugardessertMultekremGolden cloudberries folded into whipped cream, Christmas dessert.dessertFyrstekakeAlmond-filled tart under a lattice of pastry strips

You'll also love

GuyanaGarlic porkPortuguese-Guyanese pork cured in garlic vinegar, fried for ChristmasMaldivesAsaaraChopped mango, chilli and lime cured in oil and salt into a sharp pickleLithuaniaRauginti kopūstaiBarrel sauerkraut eaten cold with oil or stewed with pork ribs.GeorgiaMzhaveuliBrined vegetables such as cabbage, green tomatoes and garlic, eaten with meat and wine.