WHAT DOES SURSTRÖMMING SMELL LIKE?

THE SCIENCE BEHIND THE SMELL

Surströmming is famous for its intense smell, largely due to a unique fermentation process that involves a complex blend of acids and gases. During this process, anaerobic bacteria break down proteins in the fish, resulting in the production of powerful compounds like propionic acid, butyric acid, and acetic acid, each of which contributes to the dish’s signature tang. However, the primary culprit behind the smell is hydrogen sulfide, a compound also responsible for the smell of rotten eggs. This mix of organic acids and sulfur compounds makes surströmming’s scent unforgettable and challenging for newcomers.

What’s interesting is that the canning process preserves the bacteria responsible for fermentation, meaning the fish continues to ferment even after canning. This leads to the pressurized, bulging cans characteristic of surströmming, which, if shaken or handled roughly, may burst upon opening. Fermentation occurs in a low-oxygen environment, enhancing the production of gases that would otherwise dissipate if exposed to air. Hydrogen sulfide, methyl mercaptan, and other sulfur-based compounds are key to the fish’s powerful smell and are produced as proteins break down, releasing free amino acids and sulfides.

ENJOYING SURSTRÖMMING THE TRADITIONAL WAY

Given the intense smell, surströmming is usually opened outdoors to prevent its aroma from overwhelming indoor spaces. In Sweden, it's traditionally eaten with thin hard bread, boiled potatoes, and accompaniments like chopped onions and sour cream. Often enjoyed with a glass of beer or a shot of aquavit, this traditional serving method complements the fish's strong flavors and balances the sensory experience. Some locals even rinse the fish in soda water to reduce its pungency slightly, preserving the taste while lessening the shock for first-timers.

A FLAVOR THAT DEFIES THE SMELL

Although surströmming’s smell is intense, the taste is milder and surprisingly complex. Its flavor combines saltiness with creamy and herbal notes, especially when eaten with traditional accompaniments. The initial shock from the smell can be offset by the texture and flavor layers, which are notably more palatable. The fish itself has a slightly acidic taste due to lactic acid from the fermentation process. Despite the challenging aroma, these layered flavors make surströmming a beloved dish in Sweden, enjoyed best in good company.

THE ART OF FERMENTATION

Fermentation is a precise art for surströmming producers, requiring exact timing to capture the peak flavor and aroma before canning. Once the herring is caught, it's lightly salted and left to ferment in barrels under controlled conditions. The fish’s unique flavor profile intensifies over time, making it one of the world’s most pungent foods. According to a Japanese study, a freshly opened can of surströmming emits an aroma stronger than even notoriously smelly foods like Korean hongeohoe and Japanese kusaya. The powerful aroma of surströmming has made it a viral phenomenon, with some adventurous eaters even attempting the infamous *surströmming challenge*.

HEALTH BENEFITS OF SURSTRÖMMING

Beyond its unique flavor, surströmming offers health benefits thanks to the lactic acid bacteria and microbes found in fermented foods. These contribute to gut health, supporting immune function and aiding digestion. Regularly consuming fermented foods has been shown to help maintain a balanced gut microbiome, which is essential for overall well-being. Surströmming, despite its bold aroma, contains these beneficial bacteria, adding another reason for enthusiasts to enjoy this Swedish delicacy.

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