surströkur

Surströmming is a Swedish dish consisting of fermented Baltic Sea herring. The process involves salting the herring, allowing it to ferment in barrels for several months, and then typically canning it. The fermentation process results in a pungent odor, which is a defining characteristic of the dish and is often described as one of the strongest smells in the culinary world. Despite the strong aroma, surströmming is considered a delicacy in Sweden.

Surströmming is traditionally eaten during late summer and early autumn. It is usually served with a specific set of accompaniments. These typically include thin bread (tunnbröd), boiled potatoes, finely chopped onions, and sometimes sour cream or crème fraîche. The fish is often filleted from the can and then placed on the bread, topped with the other ingredients.

The consumption of surströmming is often an event, with people gathering to share the meal. The strong smell has led to it being banned from some public transport and airlines. While polarizing, surströmming has a dedicated following in Sweden and among those who appreciate its unique flavor profile, which is described as salty, sour, and with a distinct umami taste. It is a significant part of Swedish culinary tradition.