Surströmming: Sweden’s Most Notorious Fermented Herring
Surströmming, Sweden’s infamous fermented herring, challenges even the bravest of eaters with its overpowering odor. The smell is so intense that many people choose to open the can outdoors to avoid overwhelming their senses.
The Origins of Surströmming
The exact origins of Surströmming are unclear, but historical accounts suggest that its roots trace back to the early 16th century. During a period of increased herring catch, the supply of salt was insufficient for proper preservation. As a result, the fish began to ferment, emitting a strong odor. Locals discovered this fermented fish could be transformed into a distinct Swedish delicacy. Despite its pungent nature, Surströmming quickly gained popularity and became a celebrated specialty of Sweden.
Ingredients and Fermentation Process
Surströmming is made from Baltic herring, a fish native to the brackish waters of the Baltic Sea near Kalmar, southeastern Sweden. This type of herring contains lactic acid bacteria, essential for the fermentation process. The best time to catch Baltic herring is between April and May, when the fish are rich and fatty.
The preparation involves several steps:
- Cleaning and Brining: The herring is cleaned, soaked in saltwater for about 20 hours, then gutted and rinsed.
- Drying: The fish is sun-dried for approximately 24 hours during summer.
- Fermentation: The fish is placed in barrels for fermentation. To prevent excessive gas build-up that could cause explosions, the fish are not packed too tightly—leaving about 5 cm of space from the top of the barrel.
A crucial step in producing Surströmming is determining the right level of fermentation. This requires a keen sense of smell, as the fish must be checked regularly before being canned. Typically, Surströmming ferments for 6 to 8 months, but due to high demand, it is often canned after just 4 months.
The Unique Flavor of Surströmming
True to its name, Surströmming has an incredibly strong and offensive odor. This smell arises from the bacteria Haloanaerobium that produces carbon dioxide and other odorous compounds, including butyric acid, acetic acid, and sulfur compounds. The result is a powerful and distinctive aroma that can be overwhelming for many.
For the picky eater, Surströmming might not be the best choice, as its potent smell can induce nausea and dizziness. Experienced eaters recommend opening the can near a water source to help neutralize the odor or pairing it with carbonated beverages to mask the smell. Traditionally, Surströmming is served with flatbreads, potatoes, vegetables, tomatoes, and butter, which can help balance the flavors and make the dish more palatable.
Surströmming remains a unique and challenging delicacy within Swedish cuisine. Despite its fearsome reputation, it continues to be a celebrated part of Swedish food culture, enjoyed by those brave enough to appreciate its distinctive taste and historical significance.
