Surströmming

What is Surströmming?

Surströmming is made from Baltic herring, a small fish caught in the brackish waters of the Baltic Sea. The fish is preserved by fermenting it in a lightly salted brine for at least half a year. The result is a soft, silvery fish with a powerful, sour and pungent aroma, widely considered one of the strongest-smelling foods in the world. The taste is acidic and salty, with a texture that can be tender or slightly chewy. It is usually sold in bulging cans, as fermentation continues after packaging.

Where does Surströmming come from?

Surströmming has been part of northern Swedish food traditions since at least the 16th century. Fermenting fish in brine was a way to preserve it when salt was expensive. The method likely developed in Sweden’s north, where cool temperatures helped control the process. Canning, introduced in the 19th century, allowed surströmming to be stored and sold more widely. The annual release of new surströmming each August remains a tradition, even after the end of a royal ordinance that once regulated its sale.

How is Surströmming made?

The herring are caught in spring, before spawning. They are first soaked in strong brine to draw out blood, then cleaned and placed in weaker brine to ferment in barrels at cool temperatures for at least six months. The fish is then canned, where fermentation continues, causing the cans to bulge. The process relies on lactic acid enzymes and specific bacteria that create the dish’s characteristic acids and gases. Traditionally, surströmming was stored in wooden barrels, but canning now makes it easier to transport and store.

How and when is Surströmming eaten?

Surströmming is most often eaten outdoors due to its strong smell. The can is opened carefully, sometimes under water to avoid spraying brine. The fish can be filleted or gutted at the table. It is commonly served on flatbread called tunnbröd, with potatoes (often almond potatoes) and finely chopped red onion. In some regions, sour cream, chives, or cheese are added. It is usually enjoyed with light beer, snaps, or milk, and is the centerpiece of a festive gathering called a surströmmingsskiva.

Kinds of Surströmming

Surströmming is most popular in northern Sweden, where it is often eaten as a sandwich with hard or soft tunnbröd. In the south, people may add sour cream, tomatoes, or dill. The fish is sold both as whole, ungutted fish (with only the head removed) and as fillets. Some versions include the roe. The basic method and ingredients remain much the same, but accompaniments and serving styles vary by region.

What Surströmming means

Surströmming is a symbol of northern Swedish heritage and is linked to annual traditions, especially the late summer premiere. Its powerful smell has led to strong reactions, legal disputes, and even airline bans. Despite its divisive reputation, about two million Swedes eat it each year. The dish has its own museum and is celebrated at special gatherings. Recent years have seen concerns about overfishing and the future availability of Baltic herring.

Questions people ask about Surströmming

Good reading and sources

• Sweden fire turns cans of rotten fish into exploding missilesBBC, Article

• Surströmming on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos
• Wikidata recordOpen data