ALL YOU NEED TO KNOW ABOUT SURSTRÖMMING

Surströmming is the Swedish term for soured herring, referring to a fermented dish made from Baltic Sea herring. This delicacy, which originates from northern Sweden, is typically sold in cans and is known for its strong aroma. The word "surströmming" is derived from the combination of "sur" (sour or acidic) and "strömming" (Baltic herring).

The History of Surströmming

The history of surströmming can be traced back to a time when salt was expensive and in limited supply. To preserve fish with minimal salt, early methods involved fermenting herring in weak brine, allowing salt-tolerant bacteria, such as the Haloanaerobium species, to ferment the fish. The fish was stored in wooden barrels, where the fermentation process would turn the fish glycogen into organic acids, preserving it and creating the distinct sour taste that defines surströmming.

How Surströmming is Made

Herring for surströmming is usually caught during the spring months, particularly between May and June, when the fish is in its best condition, just before spawning. After being caught, the fish is cleaned and placed in brine, where it remains for about 24 hours to draw out blood and prepare it for fermentation.

Following the brining, the fish is stacked in barrels where it ferments for one to two months. During this time, gases accumulate inside the barrels, and enough space is left at the top to prevent bursting. Afterward, the fermented herring is canned but not pasteurized or sterilized. The fermentation process continues in the can, and after about six months, the cans often bulge due to the gases produced by fermentation, signaling they are ready to eat.

Surströmming’s Journey to International Markets

Before modern canning methods, surströmming was stored in wooden barrels and enjoyed primarily in Sweden. However, advancements in canning technology have made it possible for this unique dish to reach international markets, allowing people from around the world to order and try surströmming from various online sources.

Surströmming Parties: A Northern Swedish Tradition

Surströmming is celebrated annually in northern Sweden with "surströmming parties" marking the beginning of the season. These gatherings, usually held outdoors, feature the fermented herring alongside traditional sides like almond potatoes, red onions, chives, tomatoes, and dill. It’s typically served on soft or crispy bread, creating a unique and flavorful experience that showcases the full spectrum of flavors.

The Fermentation Process and Sweden’s Climate

Surströmming’s fermentation relies on a lactic acid enzyme in the fish’s spine, activated when conditions are right. The colder climate in northern Sweden plays a significant role in this process, contributing to the distinct and rich taste of surströmming that enthusiasts enjoy. This environment creates the ideal conditions for surströmming’s slow fermentation process, allowing the flavors to develop fully.

Surströmming’s Global Appeal

While surströmming’s intense smell may deter some, it is similar in strength to other fermented foods like Worcestershire sauce or garum, a fish sauce dating back to the ancient Greeks and Romans. Today, surströmming remains a beloved Swedish tradition, appreciated by adventurous food lovers around the world. Whether it’s your first experience or a long-standing favorite, surströmming offers an unforgettable culinary adventure, with every bite connecting you to a centuries-old tradition that has survived the test of time.