Surstromming

Surströmming is a dish of sour herring consumed by the people of Sweden. The northern part of the country is known to be partial to this dish and the herrings caught from the Baltic sea are usually used to prepare it. The dish is also available in cans which are often found to be distended due to the continued process of fermentation.

The cans containing the fish are roundish in shape instead of being cylindrical due to the gases developed within the air tight interiors. These characteristic cans are available in supermarkets all across Sweden.

The dish is consumed outdoors generally  due to its putrid smell which is considered to be most overwhelming. The smell is worse than the other fermented fish dishes like the Hongeohoe of Korea and the Kusaya eaten in Japan.

Surströmmingsskiva is a traditional festival held in August and September where the rotten fish is the only dish served.

There have been numerous controversies about the dish which have also been named as one of the most stinky dishes of the world. British Airways and Air France do not allow the fish on board as the cans are liable to explode under pressure.

Origin of  Surströmming

The history of the dish can be traced back to the 16^th century Swedish sailors who usually preserved their catchments of fish by brining them. The popular legend has it that the sailors sold rotten fish to the Finnish as they did not have enough salt to preserve them. The rotten fish was enjoyed by the people of Finland and the Swedes soon adopted it into their food culture serving it with cold milk.

Fermented Surströmming: Ingredients and Preparation Overview

Salt and the herring from the Baltic sea are the only ingredients required to prepare the dish. The herrings spawn during the months of May and June and are considered to be ideal for making the fermented dish.

The fish heads are not used while canning and it is customary to clean the gut before rubbing it down with salt. The salt should not be in excess as that would lead to brining which inhibits the fermentation process. The container in which the fish is placed is not packed tightly as the gap is needed to avoid explosion that can occur due to accumulation of the gases.

The barrel or can is left in the sun for a period of 24 hours to initiate the fermentation. It is then usually moved to a dark and cool place after pouring off the excess saline water.

Fermented Surströmming: Serving Tips

• It is served on tunnbröd, a variety of thin bread with new potatoes and onion.
• Surströmmingsklämma is a sandwich containing the fish and mashed potatoes.
• The Swedes living in the Southern part of the country prefer to eat it with condiments which include gräddfil , a kind of sour cream, chives, dill or sliced tomatoes.
• Svagdricka, the weak alcohol in Sweden is the preferred drink with the dish. Other forms of light beers are also served with the fermented fish in restaurants

Trivia

The first  surströmming museum is located at Skeppsmalen in Sweden.