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In page Swedish cuisine:

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The importance of fish has governed Swedish population and trade patterns far back in history. For preservation, fish were salted and cured. Salt became a major trade item at the dawn of the Scandinavian Middle Ages, which began c. 1000 AD. Cabbage preserved as sauerkraut and various kinds of preserved berries, apples, and other fruit were used once as a source of vitamin C during the winter (today sauerkraut is very seldom used in Swedish cuisine). Lingonberry jam, still a favourite, may be the most traditional and typical Swedish way to add freshness to sometimes rather heavy food, such as steaks and stews. Black currant jelly is often served with wild game such as venison, elk or moose.[citation needed]