What is surströmming?

Surströmming is an infamous Swedish delicacy made of fermented Baltic sea herring. The fish are caught in spring, then preserved in a series of salted water solutions for two months. After this initial process, they are transferred to airtight tins where they continue to ferment for up to a year.

This fermentation process is what gives the fish its famously strong smell and flavor. The name itself is a clue: "sur" means "sour" or "soured," and "strömming" is the Swedish name for Baltic herring.

Interestingly, for many years, a royal decree stipulated that the year’s batch could not be sold before the third Thursday in August. While this rule is no longer in place, that date is still celebrated as the official premiere day, particularly in Sweden's High Coast region, the birthplace of this unique tradition.

The story behind the stink

There are a few stories about how surströmming came to be, but the most likely reason is rooted in history. In the 1500s, salt was expensive and hard to come by, particularly during King Gustav Vasa's Rebellion. With limited salt for preservation, Swedes had to get creative. Fermentation proved to be a reliable, salt-free method to keep fish edible for the long, cold winters.

This tradition, which started out of necessity, evolved into a source of cultural pride. While it's no longer a "poor man's food," it represents a connection to Swedish history and a more self-sufficient way of life.

How to pronounce surströmming

The word can look intimidating, but it's easier than it seems. Say it like this: "Sur-stroh-ming."

• "Sur" sounds like the first part of "sir" but with a rounded, almost German "u" sound.
• "Strömming" sounds like "strew-ming," with the emphasis on the "strew." The Swedish "ö" sound is similar to the "e" in the English word "her" but with your lips rounded as if you were about to whistle.

The surströmmingsskiva: a social event

In Sweden, eating surströmming is not something you do alone. It's a social activity, a community rite of passage. Many Swedes participate in a surströmmingsskiva (surströmming party) from the third Thursday of August through September.

This social aspect is a key part of the tradition, and it's a great way to understand a different side of Swedish culture. The collective effort of preparing the fish, assembling the sandwiches, and making it through the experience together is a bonding ritual in itself.

How to eat surströmming

If you're brave enough to try it, the key is to prepare it correctly. Here's a quick guide to a traditional surströmming meal.

1. Open the can outside. This is non-negotiable. The gases inside can cause the can to burst, and you don’t want that smell trapped indoors. The safest way is to submerge the can in a bucket of water before puncturing it.
2. Clean the fish. After opening the can, you'll need to gut and fillet the small herrings. This is often the most challenging part for beginners.
3. Assemble your meal. Surströmming is rarely eaten plain. It's served on a type of flatbread called tunnbröd, either soft or crispy. The most important part is the toppings, which are used to balance the strong, salty flavor.
4. Add toppings. Traditional accompaniments include boiled potatoes, finely diced red onion, sour cream, and fresh chives or dill. Many people find that a generous amount of these toppings is the only way to make the fish palatable.
5. Pair with drinks. To wash it all down, Swedes often drink cold beer and a shot of akvavit, a traditional Swedish spirit.

With the right preparation and the right mindset, surströmming can be a surprisingly complex culinary experience. It's savory and acidic, and while it might taste exactly as it smells to a beginner, enthusiasts insist the flavor is far richer and more nuanced.

Is it safe to eat?

Yes, surströmming is completely safe to eat. The fermentation process acts as a preservation method. Just be sure to check the expiration date on the can.

Trying surströmming is more than just tasting a weird food—it's an act of cultural immersion. It's about stepping outside your comfort zone, challenging your preconceived notions, and participating in a deeply rooted tradition. So, if you're ever invited to a surströmmingsskiva, don't just run the other way. See it as an opportunity to connect with Swedish culture on a truly memorable (and smelly) level.