FERMENTATION VS DECOMPOSITION
FERMENTATION VS DECOMPOSITION IN FOOD PRESERVATION
When comparing decomposition and fermentation, it primarily depends on the type of bacteria present. If putrefactive bacteria dominate, decomposition occurs, leading to the breakdown of proteins into foul-smelling compounds. Fermentative bacteria, on the other hand, produce fermentation, transforming sugars into acids, gases, or alcohol, often under anaerobic conditions.
Fermentation in foods like fish relies on the activity of microorganisms, especially lactic acid bacteria, that convert sugars and proteins into distinct flavors and preservation acids. In surströmming, a traditional fermented fish from Sweden, fermentation results from a natural process known as autolysis, where lactic acid and fish enzymes break down fish tissue to create pungent-smelling compounds, such as butyric and acetic acids. The high salt content in surströmming prevents harmful bacterial growth, making the fish safe for consumption even months after production. This form of preservation has been crucial in Europe and Asia for centuries, allowing fish to be stored long-term.
FERMENTED FISH IN EUROPE AND ASIA
In northern Europe, fermented fish like surströmming is made from Baltic herring and traditionally uses less salt than regular salted herring. This is a continuation of ancient methods where fish was preserved through drying or fermenting, long before modern refrigeration. Surströmming production dates back to at least the 1300s, relying on the natural occurrence of enzymes and bacteria to ferment the fish. With approximately 11.8% protein, 8.8% salt, and 3.8% fat, surströmming offers a rich, unique taste profile distinct to fermented foods.
THE SENSORY EXPERIENCE OF FERMENTED FISH
Fermented fish is known for its strong, rancid aroma, which in historical times was more widely accepted. For centuries, people valued strong-smelling foods like surströmming, as it provided essential nutrients and had a long shelf life. Today, surströmming remains a cherished part of Swedish culinary heritage, with its fermentation process lending it a distinctive flavor that has become an acquired taste for those unfamiliar with the tradition. While its pungency may be overwhelming for newcomers, enthusiasts consider it a cultural treasure.
What Does Surströmming Smell Like?
Surströmming’s smell is famously intense, often compared to rotting eggs, vinegar, and even rancid butter. The smell comes from the breakdown of proteins into strong-smelling compounds like hydrogen sulfide, butyric acid, and acetic acid. This characteristic aroma, while off-putting to many, is part of the unique experience that makes surströmming a culinary curiosity worldwide.
Are Swollen Cans of Surströmming Safe?
Yes, swollen cans of surströmming are considered safe. The can swells due to gases produced during fermentation and is a normal part of the preservation process. Unlike typical spoilage, the gases are a result of natural, non-harmful fermentation. However, it’s advised to open the can outdoors to avoid the intense odor that accompanies the release of these gases.