Everything about Surströmming
Fermented herring “Surströmming”
Surströmming is a traditional 16th-century dish originating from the north of Sweden, a time when the country was experiencing a salt shortage. Today, Surströmming is famous for its distinctive aroma. However, Surströmming enthusiasts focus on appreciating the delicious taste of the fish, rather than its smell.
What is Surströmming?
The small Baltic herring known as "Stromming" are caught in the spring, salted, and fermented until tender, then canned for about a month before consumption. The fermentation process, or "acidification" as the Swedes say, continues inside the cans. Gradually, the cans bulge, and the fish becomes fermented herring, also called surströmming, or as some call it, "rotten fish."
The smell of fermented herring or surströmming is strong, with a round but pungent flavor and a touch of pronounced acidity.
How should it be consumed?
It is eaten on buttered bread, with slices of potato and chopped onions. Milk, beer or schnapps accompany this dish.
Whole or filleted, what are the differences?
Filleted fish have a slightly less pronounced taste, but in return they are easier to prepare and eat.
The opening of Surstromming's box
Due to the pressure inside the can related to the fermentation process, it is best to open it outside in a basin of water to limit splashing.