Opinions vary widely on the scent of surströmming. Some describe it as reminiscent of a decaying corpse, while others liken it to an unwashed diaper or a trash bin long overdue for disposal. No matter your choice of words, one fact remains undeniable: this fermented herring from Sweden is often hailed as the world’s smelliest food.
I realize that this description won’t do much to entice you, yet surströmming holds a cherished place in Swedish culinary tradition, and many locals will assure you that its flavor is far more palatable than its aroma suggests.
Intrigued? This guide will navigate you through where to taste surströmming and how to enjoy it—rest assured, we’re not advising you to don a clothespin on your nose. Let the culinary adventure commence!
What is surströmming?
Before diving deeper, it’s essential to clarify what this infamous dish entails. At its core, surströmming is Baltic herring that has been lightly salted and fermented, then sealed in cans.
A specialty from Sweden’s northern regions, the name translates aptly to “sour herring.” Contrary to popular belief, it’s not “rotten”; rather, it’s a carefully crafted delicacy.
How is surströmming made?
The herring is typically caught in the Baltic Sea during May, just prior to spawning. After a brief brining in a strong salt solution—lasting around 20 hours to draw out the blood—the fish undergoes further processing. Once beheaded and gutted, they are placed in a milder salt solution for several weeks.
Canning begins in early July, with the fish continuing to ferment within their containers, causing the tins to swell. This fermentation process lasts a minimum of six months, leading some cans to bulge, which is a surefire sign of a potent aroma awaiting release. Given this, it’s advisable to conduct the opening outdoors.
What does it smell like?
There’s little dispute about the fact that surströmming emits a formidable odor, particularly upon opening the can. If any of the notorious liquid spills, the aroma can linger for days, infiltrating everything nearby.
However, there are tactics to mitigate the impact. Some locals recommend submerging the can in water while opening it to contain the scent. Another popular strategy is to take a deep inhale immediately as the can is opened, effectively desensitizing your nostrils—because, believe it or not, nothing smells as bad after that initial shock. Many also suggest wearing gloves when handling the fish, as the intense aroma can leave a lingering fishy residue on your fingers.
One golden rule, universally endorsed: always open the can outside. Attempting to do so indoors could result in a fishy aroma that becomes a permanent resident in your home.
What does surströmming taste like?
The locals speak the truth: the flavor isn’t nearly as off-putting as the smell might suggest. While it certainly carries that unmistakable fishiness, there’s also a zesty sharpness akin to a well-aged blue cheese.
It’s an acquired taste, to be sure, but many Swedes proudly savor it—and you might find yourself enjoying it too.
How is surströmming typically served?
When presented, surströmming can be quite an aesthetic delight—far more appealing than its aroma would suggest. Delicate slices of the fish are arranged atop thin pieces of flatbread or crispbread.
They are often adorned with finely chopped onions, a dollop of sour cream, boiled potatoes, and fresh dill. And of course, there’s no better accompaniment than a few shots of snaps to wash it down—especially handy as a palate cleanser for those new to the experience!
Can surströmming make you sick? Is it safe to eat?
Rest assured, while surströmming is fermented, it is not spoiled. This traditional preservation technique has been utilized globally for centuries.
The Swedish National Food Administration has conducted tests, introducing various food-poisoning bacteria to the herring and found that the high salinity of the brine effectively prevents bacterial growth.
So yes, it’s microbiologically safe to consume, provided the tin remains intact.
It’s crucial, however, to store the can in the refrigerator; warmth can trigger the breakdown of the fish, resulting in an unappetizing, mushy texture.
Interestingly, the biggest risk associated with surströmming stems not from its consumption, but from the pressure of its cans, leading some Nordic airlines to refuse transportation of them.
Okay, I’m ready: where can I try surströmming?
If you’re eager to dive in, you can always order a tin online (check out surstromming.com) or find one at a larger supermarket. However, to truly grasp its essence, seek an invitation to a surströmming disc—a traditional fermented herring party.
This annual event, held on the third Thursday in August, sees Swedes gather to crack open their aromatic tins, sip on snaps, and engage in song. For the adventurous, attending the annual Surströmming disc Festival in Alfta, northern Sweden, is a must; typically hosted in mid-August, tickets are around SEK 300.
What is the Surströmming Challenge?
A simple search on YouTube will reveal a plethora of videos showcasing unsuspecting individuals retching or grimacing as they attempt to open a can of surströmming. Some even try to eat the fish straight from the can, often under the watchful eye of bemused locals.
While we would never suggest tackling the entire can in one sitting, if you prepare it in the Swedish style, share it with friends, and accompany it with snaps, you might find yourself pleasantly surprised—and, who knows, you may even grow to love it!
See also:
Swedish souvenirs worth buying
Surviving Sweden’s alcohol monopoly
