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What is surströmming?
Surströmming is Baltic herring that undergoes a long fermentation process in special barrels, after which it is canned, where the fermentation continues. As a result, gases accumulate inside the can, causing it to bulge, and when opened, it can literally "explode" with a specific aroma reminiscent of a mix of rotten fish, sewage, and hydrogen sulfide.
It is precisely because of this smell that surströmming has gained a reputation as one of the most foul-smelling dishes in the world. It is even prohibited to open it in apartments in some high-rise buildings in Sweden, and carriers refuse to transport cans by air due to the risk of decompression.
Origin: poverty, war, and necessity
Fermented herring appeared in Sweden as early as the 16th century. Legend has it that it became popular due to war. In the 1520s, due to conflicts between Sweden and other states, salt, which was the main preservative at that time, became very expensive. Fishermen, to preserve herring, used a minimal amount of salt, and the preservation process relied on fermentation.
It turned out that even after such prolonged storage, the fish was still fit 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 properly eat surströmming?
Despite its "foulness," surströmming is not just a fish can that can be thoughtlessly placed on bread. In Sweden, there is a special ritual for consuming it:
- Open only outdoors – this is rule number one. The smell is so strong that it can linger indoors for several days.
- Open underwater – often the can is submerged in a bucket of water to avoid splashing the liquid with the unpleasant aroma.
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Eat with traditional Swedish sides:
- Tunnbröd – a thin Swedish bread similar to lavash.
- Boiled or baked potatoes.
- Sour cream or butter – to soften the sharp taste.
- Pieces of onion.
- Snaps or beer – traditional alcohol that helps to mask the aftertaste.
Is surströmming harmful?
Despite all fears, fermented herring is safe for health if stored properly. The main rule is not to eat from bulging cans that have started to leak, as this may indicate excessive bacterial growth.
It is also worth remembering that surströmming has a high salt concentration and a specific level of acidity, so people with stomach or kidney issues should be cautious.
If you want to test your endurance and touch upon Swedish traditions, then this herring is just what you need. The main thing is to open the can outside and be prepared for unforgettable experiences!
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