Fermented herring can be traced back as far as the 16th century. Because of Gustav Vasa’s wars with the German Hanseatic League, there was a shortage of salt along the northern Swedish coast. Fishermen who needed to store their catch over the winter were forced to use the little salt they had. Instead of salted herring in the barrels, a fermentation process began, which resulted in fermented herring.

Souring or salting fish was already a well-established preservation method, and the shortage of salt brought something good when the fermented fish turned out to be both edible and tasty. When salt later became more accessible, people continued to ferment the herring for the sake of its fine flavor. The fish was called “gussgåva” (a gift for the wife). Every household had its own secret recipes, passed down for generations. In Gustav Vasa’s time, around 100 barrels were made, and fermented herring was even served at the Swedish royal castle for over 100 years.

It was on the Ulvön islands that the industrial production of fermented herring began, thanks to the tin can replacing the traditional wooden barrel. This revolutionized the pickling process. Producers could now send sample cans to merchants, who were able to taste the delicacy. Merchants who had previously been ignorant of it discovered the fine taste and began placing orders. Demand exceeded supply, and producers could not keep up with all orders.

The Röda Ulven brand was acquired in 1945 by Gösta Hannell and quickly became synonymous with fermented herring. Today, it is Sweden’s leading brand. Röda Ulven took its name from Ulvön, the Mecca of Swedish fermented herring. The reason it became “Röda” (Red) is that this island glows in red thanks to the beautiful red granite called rappakivi.