Surströmming. The name alone evokes strong reactions, often involving wrinkled noses and hesitant gasps. But beyond the infamous odor, what exactly is surströmming? The answer is deceptively simple, yet understanding the nuances of its production and the specific fish involved provides a fascinating glimpse into Swedish culinary tradition.
The Humble Baltic Sea Herring: The Star of Surströmming
At its core, surströmming is fermented Baltic Sea herring. The Baltic Sea herring, scientifically known as Clupea harengus membras, is a subspecies of the Atlantic herring (Clupea harengus). This seemingly small distinction is crucial because the lower salinity of the Baltic Sea affects the herring’s fat content and, consequently, its suitability for fermentation.
The Baltic Sea herring is generally smaller and leaner than its Atlantic cousin. This lower fat content is essential for the fermentation process. Higher fat levels can lead to rancidity instead of the desired, albeit pungent, aromas.
Why Baltic Sea Herring Specifically?
The question arises: why not use other types of herring, or even other fish altogether? The unique combination of the Baltic Sea environment and the herring’s physiology creates the perfect storm, or perhaps, the perfect fermentation, for surströmming.
The brackish waters of the Baltic Sea influence the herring’s diet, leading to a distinct biochemical composition. Furthermore, the relatively low salt concentration in the Baltic Sea aids in the fermentation process by inhibiting certain types of bacteria while allowing others to thrive. These salt-tolerant bacteria, in turn, play a crucial role in the development of surströmming’s characteristic flavors and smells.
The Fermentation Process: From Fresh Catch to Infamous Delicacy
The creation of surströmming is a carefully controlled process that transforms the raw herring into a culinary experience unlike any other. The fermentation process is what truly defines surströmming and separates it from other types of preserved fish.
Catching and Initial Preparation
The Baltic Sea herring used for surströmming are typically caught in the spring, just before spawning. This is when the herring are at their fattest, providing the necessary substrates for the fermentation process. However, as previously noted, it’s still lower in fat than Atlantic herring.
Once caught, the herring are gutted and often beheaded, although some producers leave the heads intact. They are then brined in a strong saltwater solution for several days. This initial brining serves to both preserve the fish and draw out some of the blood and fluids.
The Art of Fermentation
The crucial fermentation stage takes place in barrels. The brined herring are placed in open barrels and left to ferment for several weeks. During this time, a complex interaction of enzymes and bacteria breaks down the fish proteins and fats.
The fermentation process is driven by bacteria such as Haloanaerobium, which produce hydrogen sulfide, propionic acid, acetic acid, and butyric acid, among other compounds. These compounds are responsible for the distinctive, and often overpowering, smell of surströmming. The production of hydrogen sulfide, in particular, is a key contributor to the characteristic rotten-egg aroma.
The length of the fermentation process varies depending on the producer and the desired level of fermentation. Temperature also plays a crucial role. Traditionally, the barrels were kept outdoors, allowing the natural fluctuations in temperature to influence the fermentation process.
Canning and Continued Fermentation
After the initial fermentation period, the herring are canned. However, the fermentation process doesn’t stop there. Even within the sealed cans, the bacteria continue to work, producing gas. This is why surströmming cans are often bulging, a visual indicator of the ongoing fermentation.
This continued fermentation also means that the flavor of surströmming can change over time. Some aficionados prefer younger surströmming, with a milder flavor, while others prefer older, more intensely flavored varieties.
Serving and Enjoying (or Enduring) Surströmming
The consumption of surströmming is a ritual in itself. The strong odor necessitates opening the can outdoors, preferably in a well-ventilated area.
Traditional Accompaniments
Surströmming is rarely eaten straight from the can. It is traditionally served with thin bread called tunnbröd, boiled potatoes (preferably almond potatoes), chopped red onions, and gräddfil (sour cream). Some people also add butter, cheese, or dill.
The tunnbröd provides a neutral base for the strong flavors of the surströmming, while the potatoes and onions offer contrasting textures and sweetness. The gräddfil adds a creamy coolness that helps to balance the intensity of the fish.
A Matter of Taste and Tradition
Whether you find surströmming delicious or disgusting is a matter of personal taste. However, understanding the history, production, and cultural significance of this unique delicacy can provide a newfound appreciation, even if you never acquire a taste for it. It is deeply embedded in Swedish culture, particularly in the north of Sweden, where it is a cherished part of the culinary heritage. It’s more than just a food; it’s a tradition, a social event, and a conversation starter (or stopper, depending on your audience).
Surströmming: More Than Just a Stinky Fish
Surströmming is more than just fermented herring. It’s a window into Swedish history, culture, and culinary innovation. The process of preserving fish through fermentation dates back centuries, offering a way to store food in a time before refrigeration. While the smell may be off-putting to some, the taste, when enjoyed with the traditional accompaniments, can be surprisingly complex and satisfying.
It embodies the principle of “acquired taste.” It’s unlikely that someone will instantly fall in love with surströmming on their first try. However, with repeated exposure and a willingness to embrace the unusual, some people develop a genuine fondness for its unique flavor profile.
In essence, surströmming is a testament to human ingenuity and the power of food to connect us to our past. It is a reminder that some of the most interesting and flavorful foods are those that challenge our perceptions and push the boundaries of what we consider edible.
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What exactly is Surströmming?
Surströmming is a lightly-salted fermented Baltic Sea herring. The name literally translates to “sour herring” in Swedish. This traditional Swedish dish is notorious for its pungent and overpowering odor, a byproduct of the fermentation process.
The fermentation involves lactic acid bacteria acting on the herring, creating propionic acid, butyric acid, acetic acid, and hydrogen sulfide. These compounds are responsible for the distinctive and often offensive smell. The process dates back centuries, possibly originating from a need to preserve food with limited salt supplies.
Where does Surströmming come from?
Surströmming originates from the northern part of Sweden, specifically the High Coast region along the Baltic Sea. It is a deeply ingrained part of the culinary heritage of this area, with the fermentation process and consumption traditions carefully preserved over generations.
The fishing and initial preparation of the herring are often carried out during the short summer season. The fish is then fermented in barrels before being canned. While available throughout Sweden, it’s most closely associated with the northern regions and is a significant cultural symbol there.
How is Surströmming made?
The process begins with catching Baltic Sea herring in the spring, before they spawn. The fish are then brined in a strong salt solution to draw out blood and prevent rotting. This initial brining is crucial for the fermentation process.
After brining, the herring are placed in open vats to ferment. The fermentation process, which takes several months, is controlled by the lactic acid bacteria naturally present in the fish. As the fish ferments, the enzymes and bacteria break down the proteins, producing the characteristic strong odor and soft texture. Finally, the herring are canned, and the fermentation continues slowly within the can, causing it to bulge.
Why does Surströmming smell so bad?
The strong and distinctive odor of Surströmming is due to the various volatile organic compounds produced during the fermentation process. The most prominent of these are hydrogen sulfide, propionic acid, butyric acid, and acetic acid, all of which contribute to the pungent smell.
Hydrogen sulfide contributes a rotten egg smell, butyric acid is associated with rancid butter, and propionic acid contributes a sweaty odor. The combination of these compounds creates a complex and, to many, highly unpleasant aroma. This is also why it is often opened outdoors.
How is Surströmming traditionally eaten?
Surströmming is traditionally eaten with thin bread called “tunnbröd,” boiled potatoes, diced onions, and sour cream. Some people also add butter, dill, or cheese to their preparation. The fish is typically filleted and the bones removed before being added to the tunnbröd sandwich.
The combination of the strong-smelling fish with the milder flavors of the bread, potatoes, onions, and sour cream creates a balanced taste experience for those who enjoy it. Aquavit or beer is often served alongside the Surströmming meal, intended to complement the strong flavors and aid digestion. Many prefer to eat it outdoors due to the smell.
Is Surströmming dangerous to eat?
Surströmming, when properly prepared and stored, is generally safe to eat. The fermentation process creates an acidic environment that inhibits the growth of harmful bacteria. However, it’s important to ensure that the fish has been properly fermented and that the can is not excessively bulging before opening, as this could indicate spoilage.
While the smell can be off-putting, the fish itself does not contain toxins that are harmful to humans in normal consumption. Some individuals may experience digestive discomfort or allergic reactions, as with any food. It is best to consume responsibly and in moderation.
How should Surströmming be stored and handled?
Surströmming cans should be stored in a cool, dark place, ideally in the refrigerator. This helps to slow down the fermentation process and minimize the pressure buildup inside the can. It is very important to open the can outdoors or in a well-ventilated area due to the intense odor.
When opening the can, it’s advisable to submerge it in water to minimize the release of the strong-smelling gases and prevent them from spreading. Any remaining Surströmming should be stored in an airtight container in the refrigerator to prevent the smell from permeating other foods and to maintain freshness.
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