Bestås

Bestås refers to a type of fermented or cured fish, particularly known in Scandinavian cuisine. It is typically made from herring or other small, oily fish. The preparation process involves salting the fish, often with sugar and spices, and then allowing it to ferment for a period of several months. This fermentation process breaks down proteins and fats, resulting in a distinctive pungent aroma and a rich, savory flavor.

Historically, bestås was a method of preserving fish before refrigeration was widely available. It allowed communities to store fish for extended periods, especially during the winter months. The specific recipes and ingredients used can vary regionally, with common additions including dill, onions, garlic, and various spices.

Bestås is often served as an appetizer or part of a smörgåsbord. It is commonly accompanied by rye bread, sour cream, chives, and sometimes potatoes. The strong flavor profile means it is usually consumed in small portions. While it may be an acquired taste for some, bestås holds a significant place in traditional Nordic culinary heritage. The term itself can sometimes be used more broadly to encompass various types of preserved fish preparations within the region.