THE HISTORY OF SURSTRÖMMING

HISTORICAL ROOTS: A TASTE OF ANCIENT PRESERVATION

Surströmming, which translates to ‘sour fish,’ is produced using Baltic Sea Herring caught in their prime, just before spawning during the spring, and is fermented using traditional methods for a minimum of six months. This careful process gives surströmming its legendary reputation, especially for the intense aroma that greets anyone brave enough to open a can.

THE LEGEND OF THE FIRST BATCH

According to legend, surströmming was born out of necessity when a group of fishermen ran low on salt and couldn’t fully preserve their herring. They stored the fish in barrels and sold it at a Finnish port, only to return the next year to find the locals craving more of the “sour” herring. Inspired, they tried it themselves, liked it, and surströmming took its first steps into Swedish culture.

FERMENTATION IN HARD TIMES

In reality, surströmming’s unique preparation was likely due to the high cost of salt, which made full brining too expensive for many. Families used a milder brine, leaving the fish to ferment over time in barrels. This preserved the fish for months, making it a staple during times when fresh food was scarce. Canning, introduced in the 19th century, turned surströmming into a commercially available product, helping it gain broader popularity.

THE CLASSIC WAY TO ENJOY SURSTRÖMMING

For Swedes, enjoying surströmming is all about balance. Traditionally, it is eaten with “tunnbröd” (thin bread) to create a sandwich known as a “surströmmingsklämma,” typically filled with sliced potatoes and onions. These simple, mild-flavored sides help balance the strong taste and aroma of the fish, transforming it into a satisfying meal rather than just a dare.

THE MODERN SURSTRÖMMING CHALLENGE

While enthusiasts swear by these traditional pairings, recent years have seen a new take on surströmming as a “challenge” popularized on social media. Young people worldwide try the “Surströmming Challenge,” often attempting to eat the fish straight from the can, ungutted, and without accompaniments. These videos showcase exaggerated reactions to the potent smell and have helped push surströmming into the realm of pop culture.

FROM NORDIC DELICACY TO GLOBAL CULTURAL ICON

Despite its notoriety, surströmming remains an essential part of Swedish culture and a food celebrated by connoisseurs. Although mass production methods have allowed more people globally to try it, the preparation still relies on traditional brining techniques that preserve its unique, intense flavor profile. Opening a can today is, in a way, a step back into history and an encounter with Sweden’s culinary heritage.