Surströmming: Dare to Try Sweden’s Smelliest Delicacy?
Smelly canned fish might not be the first thing that comes to mind when you think of culinary delights, but in Sweden, it’s a treasured tradition. Surströmming, the infamous fermented herring, is a polarising delicacy that has both fascinated and repulsed food enthusiasts worldwide. As an expert on Swedish cuisine, I’m here to guide you through the pungent world of this unique Nordic dish.
What Exactly is Surströmming?
Surströmming is Baltic Sea herring that’s been caught in spring, salted, and left to ferment for months before being canned. The fermentation process continues inside the can, causing it to bulge – a sign that the surströmming is ready for consumption. The result? A fish that’s intensely salty, acidic, and boasts an odour that’s often described as one of the most potent food smells in the world.
The History Behind the Stench
This traditional Swedish food dates back to the 16th century when fishermen in northern Sweden discovered that fermenting fish preserved it longer. What began as a preservation method evolved into a cultural phenomenon, becoming particularly popular in the coastal regions of northern Sweden.
The Surströmming Experience: More Than Just a Smell
Opening a can of surströmming is an event in itself. The pressure built up during fermentation causes the can to bulge, and when opened, it releases a potent aroma that’s been likened to rotten eggs, vinegar, and raw sewage. It’s so strong that many Swedes prefer to open the can outdoors or underwater to mitigate the smell.
How to Eat Surströmming Like a Swede
Despite its challenging aroma, surströmming can be a delightful culinary experience when prepared correctly. Here’s how to enjoy it like a true Swede:
1. The Perfect Setting
Surströmming is typically enjoyed outdoors during late summer, often as part of a festive gathering called a ‘surströmmingsskiva’.
2. The Right Accompaniments
Serve the fermented herring with:
- Tunnbröd (thin Swedish flatbread)
- Boiled potatoes
- Chopped onions
- Sour cream
- Dill
3. The Technique
Place a piece of the fish on a piece of tunnbröd, add the accompaniments, and roll it up like a wrap. This method helps balance the strong flavour of the fish with milder components.
Acquired Taste or Culinary Torture?
For many, surströmming is an acquired taste that requires multiple attempts to appreciate fully. Some describe the flavour as intensely umami, similar to a very strong cheese. Others find it overwhelmingly fishy and struggle to get past the initial smell.
As with many challenging foods, the key to enjoying surströmming often lies in understanding its cultural significance and approaching it with an open mind. It’s not just about the taste, but about participating in a centuries-old Swedish tradition.
Surströmming in Modern Swedish Culture
While not an everyday food for most Swedes, surströmming remains an important part of culinary heritage, particularly in northern Sweden. It’s often featured in Swedish traditions and celebrations, symbolising a connection to the country’s fishing history and regional identity.
In recent years, surströmming has gained international notoriety through social media challenges, where brave (or foolhardy) individuals attempt to eat the fish on camera. While these viral videos have increased awareness of surströmming, they often fail to capture the nuanced appreciation that many Swedes have for this unique delicacy.
Beyond the Smell: Nutritional Benefits
Despite its challenging aroma, surströmming is surprisingly nutritious. It’s rich in protein, omega-3 fatty acids, and vitamin D – all valuable nutrients, especially during the long, dark Swedish winters. The fermentation process also creates beneficial probiotics, potentially aiding digestive health.
Where to Try Surströmming in Sweden
If you’re feeling adventurous and want to experience surströmming firsthand, consider visiting Sweden during late summer when it’s traditionally consumed. Many restaurants in northern Sweden, particularly in coastal towns, offer surströmming during this season. Alternatively, you can purchase canned surströmming from most Swedish supermarkets and attempt the surströmming challenge yourself – just be sure to open it outdoors!
Embracing the Challenge
Trying surströmming is more than just tasting a new food; it’s about embracing a piece of Swedish culture and history. Whether you end up loving it or simply tolerating it, the experience of opening that bulging can and braving the infamous smell is one you’re unlikely to forget.
So, the next time you find yourself in Sweden, why not challenge your senses and dive into the world of surströmming? You might just discover a new favourite dish – or at the very least, earn some serious culinary bragging rights!
FAQ
Is surströmming safe to eat?
Yes, surströmming is safe to eat when properly prepared and stored. The fermentation process creates an acidic environment that inhibits the growth of harmful bacteria. However, as with any fermented food, it’s important to consume it before its expiration date and follow proper storage instructions.
Can I bring surströmming on an airplane?
Many airlines have banned passengers from bringing surströmming on board due to its strong smell and the potential for cans to explode due to pressure changes. It’s best to check with your specific airline before attempting to transport surströmming.
How long does surströmming last?
Unopened cans of surströmming can last for several years if stored properly in a cool, dark place. Once opened, it should be consumed within a few days and kept refrigerated. The smell will intensify over time, so it’s generally recommended to eat it sooner rather than later after opening.
