surströmming

Surströmming is a traditional Swedish fermented fish product made from Baltic herring. The fish are cleaned, salted, and then fermented in weak brine for several months before being canned. The method dates back to at least the 16th century and remains most closely associated with northern Sweden and coastal communities.

During fermentation, lactic acid bacteria and natural enzymes act on the fish in low-oxygen conditions, producing a strong, distinctive aroma and flavor. Modern production typically uses metal cans that can bulge from gas buildup; opening such a can often releases a potent odor and is commonly done outdoors or with good ventilation.

Surströmming is usually eaten with flatbread such as tunnbröd, along with boiled potatoes, onions, and sour cream or butter. The traditional preparation emphasizes simple accompaniments that balance the fish’s intensity. The dish is linked to seasonal gatherings and cultural events, and its strong odor is a frequent topic of discussion outside Sweden as well.

Safety and storage considerations apply similarly to other preserved fish. Surströmming should be kept refrigerated and consumed within the period indicated by its producer after opening. Properly produced surströmming is considered safe to eat when prepared and stored according to guidelines, though the odor can be off-putting to those unfamiliar with it.