Surströmming: what to expect from Swedish fermented herring?

Surströmming, or fermented herring, is one of those foods that Swedish people have considered a traditional delicacy for centuries, but if you’re not familiar with it, its smell and very specific preparation process can seem quite extreme. This canned fish has become a real sensation, and many consider it one of the world’s strangest foods. But what exactly is surströmming? How is it prepared and why, despite its unique characteristics, has it stood the test of time and gained a new fan base in Latvia?

What is surströmming?

Surströmming is canned herring that has been carefully fermented. It is a traditional Swedish dish that gets its name from the Swedish words “sur” (sour) and “strömming” (herring).

Thanks to its intense smell, which is produced during fermentation, surströmming is one of the most talked-about delicacies in the world. Its popularity has grown significantly outside Sweden, and more and more people are choosing to try this strange dish, even searching for surströmming in Latvia.

Ancient history and strong traditions
Surströmming has entered Swedish culinary history as a traditional dish that was already being eaten in the 16th century. Its history is closely linked to Swedish fishing and food preservation methods, which were necessary to ensure sufficient food for the winter months when access to resources was limited. Preserving herring using a specific fermentation process was an ideal solution that helped to store this valuable source of protein.

How is surströmming made?

The preparation process begins with salting the fish. They are then left to ferment in special containers that are tightly sealed. The lengthy fermentation process creates a typically sour taste, and after a few months, the herring becomes soft and acquires its characteristic smell. It has been a traditional Swedish dish since the early 1500s, and surströmming has also become an important cultural symbol in Sweden.

During fermentation, the fish is not cooked or heat-treated, thus preserving its natural properties, but causing various chemical reactions that produce unpleasant odors. It is often emphasized that the fermentation process is very important for fermented herring and is even necessary to preserve the characteristics of this dish.

Although many people are afraid of surströmming and consider it dangerous, foreign studies have shown that this peculiar delicacy can save you from digestive problems, as its microbes can modify the intestinal microbiome.

The specific smell can be frightening

It is impossible to describe surströmming without mentioning its smell. The smell produced during fermentation is strong and distinctive. It is often compared to rotten fish or other very pungent, strong smells. It should also be noted that the smell becomes much more intense when the can is opened. Therefore, if you plan to buy this delicacy, be prepared that you will not be able to carry it around and enjoy it like a normal product, as its smell will be noticeable to those around you.

How to eat surströmming?

Surströmming is traditionally eaten with flatbread and potatoes. Swedes often eat it on festive occasions, such as special family events or summer picnics, when the surströmming season is celebrated.

Nowadays, surströmming is also offered in various modernized forms, including as part of gourmet tastings or even extreme food competitions, where people challenge each other to eat this delicacy. For example, the “World’s Most Disgusting Food Museum” in Sweden offers special tastings.

Myth or truth: do surströmming cans explode?

There are various popular myths circulating on the internet that surströmming cans tend to explode. It is also believed that for this reason, airlines do not allow surströmming to be carried in the cabin. It is true that at higher temperatures the can begins to swell, but it is not dangerous to explode. If the can has swollen, it should be noted that there is still a small amount of pressure in the can and it should be opened carefully so that the contents of the can do not get on your clothes.

5 true facts about Swedish stinky fish surströmming

In Sweden, Surströmming Day is celebrated on the third Thursday of August.

Fermented herring is most often served with beer, but milk is also a popular drink to accompany this delicacy.

Surströmming is so smelly that most airlines have banned it from being carried in luggage.

The surströmming challenge has become popular on the internet and among international friends, inviting those who have never tried it to taste fermented herring.

In 2002, Japanese researchers recognized surströmming as one of the smelliest foods in the world. It even surpassed the infamous Korean Hongeo-hoe (fermented skate).

Where can you buy surströmming and how much does it cost?

If you want to try this extreme Swedish dish, surströmming is available in specialty food stores and at the zviedrugardumi.lv online store. However, many will ask why a can of herring costs over €20. Keep in mind that it takes a long time and a complicated process to prepare such a specific delicacy.

However, the main problem in this market that will affect the price of surströmming is the volume of herring catches – small producers tend to be on the verge of bankruptcy because they cannot catch enough. Due to low catches, exports are rare and you will rarely find this product outside Sweden. The best-known producers that you will find on store shelves are Roda Ulven, KALLAX, and Oskars.

If you want to try something truly unique, surströmming can be an unforgettable gastronomic experience.