Surströmming: Sweden’s infamous fermented herring

Surströmming: Sweden’s fermented herring you’ll never forget (no matter how hard you try)

Let’s not sugarcoat it—surströmming has a reputation. This Swedish fermented herring is often described as one of the smelliest foods in the world 😷. Some people gag at the first whiff, while others treat it like a national treasure 🇸🇪. It’s intense, it’s bold, and it’s been part of Swedish life for centuries. So, why do people eat it? And what makes it so special? 🤔

From survival food to cultural icon 🏺

Centuries ago, Swedes had to find ways to make food last through the unforgiving winters ❄️. Fresh fish wouldn’t cut it—it spoiled too quickly. But by lightly salting and fermenting Baltic herring, they discovered a way to preserve it for months without ice or refrigeration. It was cheap, effective, and, over time, became something more than just a survival hack. Today, surströmming is a proud part of northern Swedish tradition. It's a symbol of resilience, heritage, and let’s be honest—bravery 💪.

The making of a (very) strong dish 🧪

The process behind surströmming is as unique as the fish itself. It starts with freshly caught herring from the Baltic Sea 🌊. Unlike other preserved fish, surströmming is only lightly salted 🧂. Why? Because it’s the bacteria that do most of the work. After salting, the fish is packed in brine and left to ferment for months—usually in sealed tins 🛢️. During fermentation, gases build up, giving the can its signature bulge. That’s not a defect—it’s a sign that things are going exactly as planned. Open one, though, and you’ll understand the warning. The smell hits hard: sour, fishy, almost rotten—but in a strangely intriguing way 🤢. Some describe it as a cross between overripe cheese, strong vinegar, and low tide 🌊.

How Swedes actually eat surströmming 🍽️

Despite its reputation, surströmming is still enjoyed every year—especially in northern Sweden. Locals know how to make the most of the experience, starting with the golden rule: always open the can outside 🌳. Ideally, far from closed windows and innocent bystanders. The dish is most commonly served in a sandwich called surströmmingsklämma. Here’s how it comes together:

• A piece of tunnbröd (Swedish flatbread), which can be soft or crispy 🌾
• Boiled potatoes, usually sliced or mashed 🥔
• Fermented herring, bones removed (unless you're a purist 🧐)
• Red onions, finely chopped for bite 🧅
• Sour cream or crème fraîche, to soften the sharpness 🥄
• Chives or dill, for a fresh herbal finish 🌿

It’s salty, tangy, creamy, and surprisingly balanced—if you can get past the aroma 😅. And then there’s snaps (or aquavit), the traditional Scandinavian liquor 🍸 that often accompanies the meal. It helps take the edge off the flavor and adds to the festive mood 🎉.

A social event, not just a meal 🎊

Surströmming isn’t something you eat alone in the kitchen. It’s meant to be shared—with friends, family, or anyone willing to give it a try 🙌. In fact, many Swedes don’t eat it that often—just once or twice a year, usually at a summer gathering or special surströmming party. These events are full of laughter, music 🎶, and plenty of reactions 😱. There’s always someone trying it for the first time. And someone else filming their reaction 🎥. In August, when the official “surströmming season” starts, festivals and picnics pop up across the country 🗓️. For many, it’s a nostalgic reminder of childhood, family traditions, or summer holidays in the countryside 🏡.

Final thoughts: love it or hate it, you’ll never forget it

Surströmming isn’t about perfection. It’s about experience. It’s about pushing boundaries, embracing something old, and sharing a moment with others—whether you’re laughing through the tears 😂 or trying not to breathe through your nose 👃. For some, it’s a taste of home. For others, it’s a bucket list challenge 🎯. Either way, surströmming leaves a lasting impression. And maybe, just maybe, you’ll surprise yourself and go back for a second bite 😅. More Swedish recipes