ARE SWOLLEN CANS OF SURSTRÖMMING SAFE?
Yes, swollen cans of surströmming are generally safe to eat as long as they aren’t leaking. Surströmming, the infamous fermented fish, undergoes a pressurized fermentation process inside the can, causing it to swell. Despite the pungent smell and appearance, microbiologically, surströmming is considered very safe. In the 1970s, tests showed that common harmful bacteria like Staphylococcus aureus couldn’t grow in surströmming due to its high salinity.
However, caution is needed with extremely swollen cans as they might leak, and in extreme heat conditions, like in the case of a 2014 warehouse fire in Sweden, the cans could burst due to the pressure. Still, in typical scenarios, even very swollen cans pose no risk if handled properly.
Surströmming Explosions in Sweden
A dramatic example of surströmming’s explosive potential occurred in 2014 when a fire engulfed a warehouse in Hudiksvall, Sweden. Inside were over 1,000 tins of surströmming. Due to the extreme heat, the swollen tins exploded for six hours, launching fermented fish across rooftops and even over a nearby bay! Firefighters initially thought propane tanks caused the explosions but later realized the true culprits were the pressurized surströmming cans. This case proves that while surströmming is safe under normal conditions, extreme heat can turn those cans into flying projectiles.
The BBC humorously noted that surströmming cans could "explode," sparking curiosity and concern. However, in most cases, a swollen can won’t explode unless subjected to extreme heat or fire. In normal conditions, a pressurized can might squirt brine if punctured, but it's hardly the explosive hazard many imagine. The combination of fermentation gases and fire is a rare but notable exception, as demonstrated by the warehouse incident. Some airlines even classify surströmming as a potentially hazardous item, banning its transport due to pressure-related concerns.
To truly make surströmming “explode,” however, one would need more than just fermentation gases — it requires extreme conditions, like the warehouse fire in Hudiksvall, to turn these cans into airborne projectiles. For the average consumer, surströmming remains a safe and unique food experience, perfect for those brave enough to embrace the pungent, salty taste of this legendary delicacy. Enjoying surströmming is as much about cultural experience as it is about flavor.
Surströmming: A Safe Yet Infamous Delicacy
So, while surströmming is not about to become the next weapon of choice, it remains one of Sweden’s most talked-about foods. Whether you’re enjoying it traditionally or just challenging yourself (or your friends), surströmming is bound to leave an impression. Just be sure to open the can in a well-ventilated space!
Despite its explosive reputation, surströmming is microbiologically safe. In the 1970s, Sweden's National Food Administration tested the product with harmful bacteria like Staphylococcus aureus and Bacillus cereus, and none were able to grow due to the high salinity. Although Clostridium botulinum and Listeria monocytogenes weren’t tested, the high salt content makes it improbable that such bacteria could survive. This makes surströmming a safe delicacy, even if its swollen cans appear alarming. As long as the can isn’t leaking, the contents are safe to eat.
Surströmming in Popular Culture
Surströmming’s reputation for strong smells and pressurized cans has become somewhat of a cultural phenomenon. While it’s a beloved delicacy in northern Sweden, where it's traditionally eaten outdoors due to its smell, the rest of the world has found both amusement and trepidation in the idea of trying it. Popular YouTubers like PewDiePie have famously tested surströmming, with reactions ranging from humor to horror, adding to the dish’s global mystique and its status as the ultimate taste adventure.
Fermentation Process of Surströmming
Surströmming’s signature strong aroma and taste come from its unique fermentation process. Fresh Baltic herring is brined in a solution with just enough salt to prevent spoilage but allow fermentation to occur. This anaerobic fermentation produces gases that cause the cans to swell, giving surströmming its characteristic “puffed” appearance. This traditional method, used since the 16th century, results in a highly aromatic, savory flavor beloved in Sweden, especially in the north.
All You Need to Know About Surströmming
Surströmming, a fermented herring, is one of Sweden's most iconic foods. Known for its pungent smell, it’s typically eaten with sides like thin flatbread, potatoes, and onions, creating a balanced flavor. The dish is enjoyed outdoors in Swedish culture and has inspired the viral “Surströmming Challenge” globally. While the smell may deter some, surströmming is celebrated by enthusiasts for its bold flavor and is considered microbiologically safe due to its high salt content. It’s an experience that combines tradition, taste, and a bit of daring!