hottu

Hottu is a term that can refer to several things, primarily a type of fermented fish dish popular in some Scandinavian countries, particularly in Sweden and Norway. This dish is made by preserving fish, often herring or sprat, in a brine solution that encourages natural fermentation. The fermentation process breaks down the fish, resulting in a strong, pungent aroma and a distinctive flavor. Hottu is typically served cold, often with accompaniments such as rye bread, sour cream, and onions. The preparation and consumption of hottu are deeply rooted in traditional Nordic culinary practices, reflecting historical methods of food preservation in regions where fresh food availability could be seasonal.

Beyond the culinary context, "hottu" can also be a surname. As a given name, it is less common but does appear in some cultures. The etymology of the word is not definitively established, with some theories suggesting links to Old Norse or other Germanic languages, potentially relating to words for "hot" or "fermented." However, these linguistic connections are speculative. In modern usage, the primary association of "hottu" remains with the fermented fish delicacy.