August 16, 2017 | Leave a comment
7 Random Facts About Surströmming
- Surströmming is made by preserving the raw herring with just enough salt to prevent it from rotting, then left to ferment for at least 6 months. A Japanese study ranks it as one of the most putrid food smells on the planet.
- Surströmming day is the 3rd Thursday in August – in 2018 this falls on the 16th August.
- Surströmming translated to sour Baltic herring. Tempting, ey?
- How to eat it? A common way is to have it in a ‘klämma’ – a ‘squeeze’. Take two pieces of (crunchy) flatbread and spread with sliced or crushed boiled potato, add the surströmming, squeeze and enjoy. Alternatively, place on a soft flatbread with potato, sour cream and some raw onion. Eat as a wrap. Think of it as the Swedish burrito.
- Whatever you do – NEVER open the tin inside. To say the smell is strong is an understatement. And it lingers.
- Beer and aquavit are commonly served along with it – but milk, too, is a common drink.
- Surströmming is so smelly it is forbidden on most airlines.
Despite (or because of – we don’t know) the smell – surströmming is very popular in Sweden, and many await the season with anticipation, dreaming about the first taste of this speciality.
Have you tried it? What did you think? Share in comments please – we’d love to hear your thoughts on this smelly subject.