Surströmming

Surströmming is a traditional Swedish dish made from fermented Baltic herring. The dish has a strong odor and is considered a delicacy by some, but is also notorious for its pungent smell, which has led to bans on its consumption in some public places.

History

• Surströmming has been eaten in Sweden for hundreds of years, and is believed to have originated in the northern part of the country, where the abundance of herring made it a staple food for many. The fermentation process used to make surströmming was originally used to preserve fish for long periods of time, allowing people to have a supply of food during the winter months.

Description

• Surströmming is made by taking fresh Baltic herring, and packing them in salt for several weeks. The fish are then rinsed and placed in airtight cans, where they continue to ferment for several months.
• The fermentation process gives surströmming its characteristic strong odor and sour taste. When the cans are opened, the gas released from the fermentation process causes the fish to bulge and emit a strong odor.
• Surströmming is typically served as an appetizer, and is often eaten with potatoes, onions, and sour cream. The dish is often accompanied by snaps, a traditional Swedish liquor.

Controversy

• Surströmming is a controversial dish, and its pungent smell has led to bans on its consumption in some public places. The dish has also been the subject of several challenges and competitions, including a popular YouTube trend in which people try to eat surströmming without vomiting.

See also

• Herring
• Fermentation
• Swedish cuisine