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What is surströming?
Surströming – is a Baltic herring that undergoes a long fermentation process in special barrels, and then it is packaged in jars, where the fermentation process continues. Thanks to this, gases accumulate inside the can and it can deflate, and when opened – literally «, it can explode» with a specific aroma, reminiscent of a mixture of rotten fish, sewage and hydrogen sulfide.
It is because of this smell that surströming gained fame as one of the smellyest dishes in the world. It is even banned from opening in apartments in some high-rise buildings in Sweden, and carriers refuse to transport banks by plane due to the risk of depressurization.
Origin: poverty, war and necessity
Fermented herring appeared in Sweden as early as the 16th century. Legend has it that he became popular thanks to the war. In the 1520s, due to conflicts between Sweden and other states, salt, which was the main preservative in those days, became very expensive. Fishermen used minimal salt to preserve herring, and the preservation process was carried out by fermentation.
It turned out that even after such long storage, the fish was suitable for consumption (although its smell probably shocked people even then). Over time, this method of preparation became traditional in the northern regions of Sweden, especially in the province of Västerbotten.
How to eat surströming correctly?
For all its «stinky», surströming – is not just a fish preserve that can be thoughtlessly put on bread. In Sweden, there is a special ritual of its consumption:
- Open only outdoors <TAG1> is the number one rule. The smell is so strong that it can stay indoors for several days.
- Open underwater <TAG1> often the jar is lowered into a bucket of water to avoid splashing the unpleasant-scented liquid.
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Eat with traditional Swedish side dishes:
- Tunnbröd (tunnbröd) <TAG1> thin Swedish bread similar to pita bread.
- Boiled or baked potatoes.
- Sour cream or butter <TAG1> to soften the sharp taste.
- Pieces of onion.
- Schnapps or beer <TAG1> traditional alcohol that helps to break the aftertaste.
Is surströming harmful?
Despite all fears, fermented herring is safe for health if stored properly. The basic rule of – is not to eat blown cans that have started to leak, as this may indicate excessive bacterial growth.
It is also worth remembering that surströming has a high salt concentration and a specific level of acidity, so it is better not to take risks for people with stomach or kidney problems.
If you want to test your stamina and touch Swedish traditions, then this herring – is exactly what you need. The main thing is to open a jar on the street and be prepared for unforgettable experiences!
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