What is the origin of Swedish fermented herring
Surströmming is a traditional 16th century dish from the north of the country when Sweden suffered from a shortage of salt. Fishermen needed to preserve fish so that they would last longer, and fermentation became a common method to achieve this.
Today, surstromming has become world famous because of its particular smell and is even the subject of very popular challenges on social networks (just search for “Surstromming challenge” on Youtube to get an idea of ??the magnitude of the phenomenon). Fans mainly insist on its tasty taste once its characteristic aroma is disregarded when the box is opened (which will be done outdoors).
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What is surstromming?
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Surströmming is made from small Baltic herring caught in the spring, which is then salted and fermented to taste, to be canned for about a month before it can be eaten. The fermentation process continues slowly in the cans. Gradually, the boxes bulge and the fish becomes the famous fermented herring with a unique smell in the world.
The smell of fermented or surströmming herring is very strong (extreme, some sensitive souls would say), with a pungent and round flavor at the same time. Without forgetting a touch of acidity…marked (mild understatement).
How to open a surstromming box
It is advisable to open the box in a large basin of water to avoid splashes related to the pressure created by the fermentation. The boxes have a particular design that allows them to deform and they even become domed when fermentation takes place. This is normal.
How to eat Swedish surströmming?
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In Sweden, it is traditionally placed on buttered pancakes of lightly sweetened flatbread (called “tunnbröd”). Then add sliced ??potatoes and chopped red onions and fold everything in half. To be enjoyed with beer, schnapps and a group of friends, but always outdoors!
When is surströmming eaten in Sweden?
The surströmming season officially begins on the third Thursday of August. Fermentation is then well advanced and the first boxes can be opened.
Where to taste surströmming?
The best is clearly outdoors. It’s not for nothing that it’s a summer dish in Sweden!
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