A Swedish Cultural Treasure
“Fermented herring is a northern Swedish national dish made from Baltic herring, which has been kept in brine for a long time and then fermented. It smells unpleasant and strong but is generally regarded as a great delicacy, especially in Norrland.”
Åhlén & Åkerlund’s Encyclopedia, 1929
Gösta Hannell’s Fish Saltery is the world’s largest producer of fermented herring, refining a food tradition that dates back to the 1500s. Because of Gustav Vasa’s wars with the German Hanseatic League, there was a shortage of salt along the northern Swedish coast. Necessity is the mother of invention, and fishermen who needed to preserve their catch through the winter had to make do with the little salt they had. Instead of salted herring in the barrels, a fermentation process began, resulting in fermented herring.
The connection to war continues. The “Fermented Herring King” Gösta Hannell founded the Fish Saltery in Skagshamn in the 1940s, at the height of World War II. During the war, it was difficult to obtain tin cans for storing the fish. Gösta Hannell saw the potential in his fish, but also the consequences of packaging limitations, and so he took the matter into his own hands and started producing tin cans. Fermented herring is more than just food – it is an experience. It is our finest national dish, celebrating Swedish culture and history. For many Swedes, the fermented herring party is a cherished festivity – which is why we at Gösta Hannell’s Fish Saltery love to preserve and develop this tradition. We are proud to offer a product deeply rooted in Swedish history, appreciated by both current and future generations.
A Swedish Cultural Treasure
“Fermented herring is a northern Swedish national dish made from Baltic herring, which has been kept in brine for a long time and then fermented. It smells unpleasant and strong but is generally regarded as a great delicacy, especially in Norrland.”
Åhlén & Åkerlund’s Encyclopedia, 1929
Gösta Hannell’s Fish Saltery is the world’s largest producer of fermented herring, refining a food tradition that dates back to the 1500s. Because of Gustav Vasa’s wars with the German Hanseatic League, there was a shortage of salt along the northern Swedish coast. Necessity is the mother of invention, and fishermen who needed to preserve their catch through the winter had to make do with the little salt they had. Instead of salted herring in the barrels, a fermentation process began, resulting in fermented herring.
The connection to war continues. The “Fermented Herring King” Gösta Hannell founded the Fish Saltery in Skagshamn in the 1940s, at the height of World War II. During the war, it was difficult to obtain tin cans for storing the fish. Gösta Hannell saw the potential in his fish, but also the consequences of packaging limitations, and so he took the matter into his own hands and started producing tin cans. Fermented herring is more than just food – it is an experience. It is our finest national dish, celebrating Swedish culture and history. For many Swedes, the fermented herring party is a cherished festivity – which is why we at Gösta Hannell’s Fish Saltery love to preserve and develop this tradition. We are proud to offer a product deeply rooted in Swedish history, appreciated by both current and future generations.
A Swedish Cultural Treasure
“Fermented herring is a northern Swedish national dish made from Baltic herring, which has been kept in brine for a long time and then fermented. It smells unpleasant and strong but is generally regarded as a great delicacy, especially in Norrland.”
Åhlén & Åkerlund’s Encyclopedia, 1929
Gösta Hannell’s Fish Saltery is the world’s largest producer of fermented herring, refining a food tradition that dates back to the 1500s. Because of Gustav Vasa’s wars with the German Hanseatic League, there was a shortage of salt along the northern Swedish coast. Necessity is the mother of invention, and fishermen who needed to preserve their catch through the winter had to make do with the little salt they had. Instead of salted herring in the barrels, a fermentation process began, resulting in fermented herring.
The connection to war continues. The “Fermented Herring King” Gösta Hannell founded the Fish Saltery in Skagshamn in the 1940s, at the height of World War II. During the war, it was difficult to obtain tin cans for storing the fish. Gösta Hannell saw the potential in his fish, but also the consequences of packaging limitations, and so he took the matter into his own hands and started producing tin cans. Fermented herring is more than just food – it is an experience. It is our finest national dish, celebrating Swedish culture and history. For many Swedes, the fermented herring party is a cherished festivity – which is why we at Gösta Hannell’s Fish Saltery love to preserve and develop this tradition. We are proud to offer a product deeply rooted in Swedish history, appreciated by both current and future generations.
From Skagshamn to Swedish Homes
From Gösta Hannell’s visionary foundation in the idyllic harbor of Skagshamn to every well-known can of Röda Ulven (‘Red Wolf’), our heritage carries a story of innovation, quality, and the bold entrepreneurship that shaped our saltery. Join us on a journey through time, where every can is not only part of Sweden’s culinary history but also a testament to the craftsmanship and care that go into preserving and honoring the tradition of fermented herring.
Gösta Hannell was one of six brothers who grew up in Skeppsmalen, where fishing was part of everyday life. In the early 1930s, the brothers acquired a truck to sell and deliver their fish themselves, and in 1937 three of the brothers started a saltery for both fermented herring and salted herring. In 1942, the saltery was built in Skagshamn, where it still stands today. In 1945, during the war, the saltery was expanded, and that winter they also began producing their own tin cans. The business grew rapidly, from 10 employees to 30 the following year. In 1947, Gösta became the sole owner of the saltery, and Gösta Hannell’s Fish Saltery was introduced in 1950. The Röda Ulven brand soon came under Gösta’s wings, and today the brand is synonymous with fermented herring.
GÖSTA HANNELL
Hello world
Discover the journey of fermented herring from Skagshamn to every corner of the world. This beloved and debated Swedish delicacy has navigated through the EU’s strict food regulations to maintain its place on the cultural and culinary map. Learn more about where in the world Röda Ulven is consumed and recognized.
