Surströmming Challenge: Dare to Try Sweden’s Smelly Fish?

Prepare your senses for a culinary adventure like no other! Sweden’s infamous fermented fish in a can, known as surströmming, is not just a food—it’s an experience that challenges even the bravest of taste buds. This traditional delicacy has gained notoriety worldwide for its pungent aroma and acquired taste, making it a true test of gastronomic courage.

The Origins of Surströmming

Surströmming, which translates to ‘sour herring’, has been a part of Swedish cuisine for centuries. Its origins date back to the 16th century when Baltic herring was fermented to preserve it for longer periods. This preservation method was crucial for survival during long, harsh winters in northern Sweden.

The process involves catching Baltic herring in spring, fermenting it in barrels for a couple of months, and then canning it to continue fermenting. The result? A can of fish that’s under so much pressure from the fermentation process that it bulges at the seams, ready to release its potent contents.

The Unmistakable Aroma

Let’s address the elephant in the room—the smell. Opening a can of surströmming is not for the faint of heart. The odour has been described as everything from rotten eggs to decomposing flesh. It’s so strong that many Swedes insist on opening the can outdoors to avoid lingering smells indoors.

But don’t let the aroma deter you. As with many Swedish cultural traditions, there’s more to surströmming than meets the nose. The taste, surprisingly, is milder than the smell suggests, with a salty, umami flavour that some find quite enjoyable once they get past the initial shock.

The Proper Way to Enjoy Surströmming

If you’re brave enough to take on the surströmming challenge, here’s how to do it right:

1. Open the can outdoors: This is non-negotiable. The pressure build-up can cause the fish juices to spray, so be prepared!
2. Prepare the accompaniments: Surströmming is typically eaten with tunnbröd (thin crisp bread), boiled potatoes, chopped onions, sour cream, and sometimes tomatoes.
3. Make a surströmming sandwich: Place a piece of the fermented herring on the bread, add potatoes, onions, and a dollop of sour cream.
4. Take a bite and chew thoroughly: This allows the flavours to develop and helps neutralise the strong taste.
5. Chase it with a cold beer or snaps: A traditional Swedish aquavit can help wash down the intense flavours.

The Cultural Significance

Surströmming is more than just a challenging food; it’s a part of Sweden’s cultural heritage. In northern Sweden, the third Thursday of August marks the start of the surströmming season, often celebrated with surströmmingsskiva (surströmming parties). These gatherings are a testament to the social nature of Swedish cuisine and the joy of shared experiences.

While some may view surströmming as a novelty or a dare, for many Swedes, it’s a cherished tradition that connects them to their ancestors and the harsh conditions they endured. It’s a reminder of ingenuity in food preservation and the ability to find deliciousness in unexpected places.

The Global Reaction

As Sweden’s unique culinary offerings gain international attention, surströmming has become something of a global phenomenon. YouTube is filled with “surströmming challenge” videos, where brave (or foolhardy) individuals attempt to eat the fermented fish, often with hilarious results.

This notoriety has led to some interesting situations. In 2006, several major airlines banned surströmming cans as they were considered potentially explosive due to the fermentation process. However, this ban was later overturned after a successful campaign by surströmming enthusiasts.

The Health Benefits

Believe it or not, surströmming isn’t just about the challenge—it’s also nutritious. The fermentation process increases the fish’s already high levels of protein and healthy omega-3 fatty acids. It’s also rich in vitamins A and D, as well as calcium and iron. So, while your nose might protest, your body could thank you for the nutrient boost.

Tips for First-Timers

If you’re considering taking on the surströmming challenge, here are some tips to help you succeed:

• Start small: Don’t overload your first bite. A little goes a long way.
• Focus on the accompaniments: The bread, potatoes, and other sides can help balance the strong flavour.
• Keep an open mind: Try to approach it as a unique cultural experience rather than just a dare.
• Have a drink ready: A sip of beer or snaps between bites can help cleanse the palate.
• Share the experience: Surströmming is best enjoyed in good company, where you can laugh and share the adventure together.

Beyond the Challenge

While surströmming might be the most infamous, Sweden offers a wide array of unique culinary experiences. From the sweet tradition of fika to the magical Christmas julbord, Swedish cuisine is diverse and full of surprises. Exploring these foods can offer deep insights into Swedish culture, history, and way of life.

Whether you end up loving surströmming or simply surviving the experience, taking on this challenge is a rite of passage for anyone truly interested in Swedish culture. It’s a testament to the country’s ability to turn necessity into tradition and create community around even the most challenging of foods.

So, are you ready to open that can and join the ranks of those who’ve dared to try Sweden’s smelliest delicacy? Remember, it’s not just about the taste—it’s about embracing the adventure, respecting the tradition, and creating memories that will last a lifetime. Who knows? You might just find yourself hosting your own surströmmingsskiva in the future!

FAQ

Is surströmming safe to eat?

Yes, surströmming is safe to eat when properly stored and consumed before its expiration date. The fermentation process is controlled, and the high salt content prevents harmful bacteria growth. However, as with any fermented food, it’s important to follow proper storage and handling guidelines.

Can I bring surströmming on an airplane?

While surströmming was once banned on some airlines due to concerns about the pressurized cans, most airlines now allow it in checked baggage. However, it’s always best to check with your specific airline before travelling, as policies can vary.

How long does surströmming last?

Properly stored, unopened cans of surströmming can last for several years. The fermentation process continues in the can, which is why the cans often bulge. Once opened, it should be consumed within a few days and kept refrigerated.