HOW LONG WILL AN OPENED CAN OF SURSTRÖMMING LAST IN THE FRIDGE?
An opened can of surströmming can last in the fridge for about 2-3 days, but it’s important to store it properly. Transfer the leftover fish into an airtight container to help minimize the strong odor from spreading in your fridge. Be sure to consume it within a few days for the best quality and taste, as the flavor can degrade over time.
RECIPE: TURN SURSTRÖMMING INTO A SWEDISH CLASSIC
After hosting a surströmming feast, it’s common to have leftover fermented herring. Instead of discarding it, why not transform it into a twist on a Swedish classic? Try making *Janssons frestelse* (Jansson's temptation), a creamy, savory gratin usually made with potatoes, cream, and anchovies. By swapping out the anchovies with surströmming, you create a dish with a bold flavor that brings a true taste of Swedish tradition.
This alternative recipe offers a richer, earthier version of the original dish, blending creamy textures with the intense, salty umami of surströmming. It’s a unique way to repurpose leftovers and experience another dimension of Swedish cuisine.
Ingredients:
- Fermented herring
- Yellow onions
- Butter
- Anchovy fillets (with brine)
- Potatoes
- Chopped dill
- Heavy cream
- Crème fraîche
Instructions:
- Preheat your oven to 200°C (392°F).
- Clean the herring thoroughly, remove bones, and sauté onions in butter until golden.
- Layer potatoes, herring, onions, anchovies, and dill in a baking dish.
- Mix heavy cream, anchovy brine, and crème fraîche, then pour the mixture over the layered ingredients.
- Bake for 50-55 minutes until golden and bubbly.
Enjoy a distinctive, savory twist on this Swedish classic! The richness of the potatoes and cream balances the surströmming’s intensity, resulting in a gratin that’s both bold and comforting.
HOW TO STORE OPENED SURSTRÖMMING
The main challenge with storing opened surströmming is the pungent odor that can spread to other foods, even if the fish is wrapped in plastic or placed in a zip-lock bag. Dairy products like milk, butter, and cheese are especially prone to absorbing the smell.
To prevent this, transfer the fish to a glass jar with a tight-fitting rubber seal. Stored this way, surströmming can last 3-4 days in a fridge at around 4°C (39.2°F). Use the original liquid from the can for best results. If the liquid is gone, placing sliced raw onions at the bottom of the jar can help preserve the fish and mitigate some of the strong smell.
Helpful Tips
How to Open a Can of Surströmming
Opening a can of surströmming can be tricky. For the best results, open it outdoors or near a sink with the can fully submerged in water. This reduces the intense initial aroma and prevents any brine from spraying. Make sure to have the can opener ready, and wear gloves if you're sensitive to strong smells.
The Baltic Sea Herring: The Heart of Surströmming
The unique flavor of surströmming comes from the Baltic Sea herring, a smaller, oil-rich fish ideal for fermentation. These herring are traditionally caught in the spring when their flavor is at its peak, making them perfect for surströmming. The delicate balance of salt and fermentation brings out the characteristic taste that’s beloved by surströmming enthusiasts.