Surströmming Understanding the Swedish Delicacy of Fermented Fish
Surströmming is a traditional Swedish delicacy of fermented Baltic Sea herring, notorious for its strong odor and sharp taste. Originating from at least the 16th century, this distinctive food item is integral to Swedish cuisine. The Baltic herring, referred to as strömming in Swedish, undergoes a salting process before being left to ferment. It's a dish that's deeply rooted in the cultural and historical practices of Sweden, and it presents a challenge to those unfamiliar with its potent qualities.
The fermentation of surströmming begins in a controlled environment where the herring are salted and then left to sour, a process which results in the strong smell that the fish is so well-known for. This process takes place in barrels for several months before the herring is finally canned, a stage at which the fermentation continues. It's this continued fermentation that causes the cans to bulge, a tell-tale sign of authentic surströmming.
Often considered an acquired taste, surströmming is much more than just fermented herring; it is a culinary challenge and a rite of passage for many. The pungent aroma and the intense flavor profile offer not just a meal, but an experience that is quintessentially Swedish. As a cultural staple, it invites both excitement and trepidation, presenting itself as a true gastronomic trial for the daring and the curious.
History and Origin of Surströmming
Surströmming, a uniquely Swedish delicacy, has its roots in practicality, emerging from a need to preserve fish, and has since evolved into a cultural touchstone that withstands the test of time.
Emergence in Swedish Cuisine
Surströmming's journey began as a response to a salt shortage in Sweden during the 16th century. Salt was an expensive commodity, and as such, the traditional method of preserving herring by heavy salting was not sustainable. To cope with this, the people of Sweden started to use a lesser amount of salt, which led to the fish fermenting. This process of lightly salting Baltic Sea herring initiated the creation of surströmming, effectively addressing the need for a preservation method that could withstand long periods without refrigeration.
Cultural Significance
The consumption of surströmming goes beyond mere sustenance; it has entrenched itself in Swedish culture. It is particularly associated with the northern part of Sweden. Each year, Surströmming parties are held to celebrate the first tasting of the season's catch. There even exists a Surströmming Academy, which was founded to preserve the tradition and promote the historical significance of this particular food. The academy organizes events and provides education on the proper ways to enjoy surströmming.
16th Century to Present Day
Since its origin, surströmming has journeyed from being a necessity to becoming a historical delicacy. Its production has remained relatively unchanged since the 16th century, demonstrating the enduring value placed on tradition in Swedish food culture. Over the centuries, it has remained a staple, particularly in the northern regions of Sweden, despite its potent aroma and distinct taste. The process begins in spring when herring are caught in the Baltic Sea, signaling the start of a months-long fermentation process that results in the final product, ready for consumption and continuing the lineage of this time-honored food.
The Fermentation Process
The fermentation of Surströmming is a precise, controlled process that turns Baltic herring into a unique, aromatic culinary experience. Key elements include the use of specific bacteria, salt, and a brine solution that contribute to its distinct olfactory characteristics.
Traditional Methods
Traditionally, the process begins shortly after the herring is caught from the Baltic Sea, typically between May and June. It is crucial to start the fermentation before the onset of decay. The fish are gutted, with care taken to leave the pancreas intact, which is a source of vital enzymes for the fermentation. They are then placed in a strong brine for about 24 hours, removing excess blood and bacteria. After this initial brining, the herring is transferred to a weaker brine solution comprised of salt and water in a ratio that prevents decay but allows fermentation.
Role of Bacteria and Salt
Salt plays a dual role in the process: it inhibits harmful microorganisms and supports the growth of Halanaerobium, a bacteria that thrives in salty environments and is pivotal in fermentation. The Halanaerobium bacteria initiates the production of lactic acid from the sugars in the fish, reducing the pH and preserving the product. Sufficient salt concentration is essential for a successful ferment without spoilage.
Chemistry Behind the Smell
The infamous smell of Surströmming is produced by complex chemical reactions during fermentation. Compounds such as indole, putrescine, and cadaverine are formed as byproducts when bacteria break down amino acids in the fish. Additionally, hydrogen sulfide and other volatile sulfur compounds contribute to the strong, quintessential odor that Surströmming is known for. This potent aroma, evocative of a ripe cheese or fermented soy, is a defining trait of the delicacy, making it one of the smelliest foods worldwide.
Surströmming as a Dish
Surströmming is a lightly salted, fermented Baltic Sea herring that's been a part of Swedish cuisine for centuries. The dish is not only famous for its pungent aroma but also for its unique taste and traditional eating methods.
Serving Traditions
In Sweden, surströmming has a designated season, beginning in August after the fermentation process that starts in spring. It's traditionally served at surströmmingsskivor (surströmming parties), where the opening of the can is done outdoors due to the strong smell. The fish itself is never eaten alone and is considered a social dish that brings people together.
Accompaniments and Variations
Surströmming is typically served with a variety of accompaniments that balance its robust flavor. Key elements on the table include:
Onions: Finely chopped, they add a crisp and fresh contrast.
Sour Cream: It complements the salty fish with a cooling creaminess.
Chives: Often snipped over the dish for a mild oniony kick.
Bread: Tunnbröd, a type of thin soft or crispy bread, is the traditional choice.
Potatoes: Boiled potatoes are common, sometimes mashed for texture.
The dish offers a blend of flavors and textures that appeal to adventurously palatable diners.
How to Eat Surströmming
Eating surströmming is an experience, and there's an etiquette involved:
Open the Can Carefully: Ideally outside and submerge it in a bucket of water to minimize the escape of the aroma.
Prepare a Sandwich: Layer tunnbröd with boiled potatoes, onions, chives, and a dollop of sour cream.
Add the Fish: Taking care to remove bones and skin, place a piece of surströmming on top.
Enjoy: Fold into a sandwich or eat as an open-face creation, ensuring each bite contains a bit of all the elements.
Essentially, surströmming is a dish that engages all senses and is best enjoyed following these traditional practices.
Cultural Events and Festivities
The pungent delicacy of Surströmming is celebrated throughout Sweden, particularly in northern regions, with events that bring together enthusiasts and the curious alike. These festivities typically occur in August, the prime season for Surströmming.
Surströmmingsskiva
Surströmmingsskiva refers to the Surströmming parties held in private settings, often in the form of outdoor picnics or gatherings at home. Aligning with the tradition of eating Surströmming, these events are common in August, coinciding with the first day of the Surströmming season, which is the third Thursday of August. People gather to share in the experience of eating Surströmming, usually accompanied by a variety of side dishes and traditional Swedish tunnbröd (thin bread).
Surströmming Festivals
Public celebrations, known as Surströmming festivals, are also a highlight in regions such as the High Coast, an area recognized for producing Surströmming. These festivals are significant cultural events where the community and visitors can partake in tasting Surströmming and partake in various activities centered on this Swedish Surströmming tradition. Visitors can expect live music, local handicrafts, and of course, the opportunity to taste the infamous Surströmming in a festively communal atmosphere.
Health and Safety Considerations
When discussing Surströmming, health and safety concerns are usually centered around its consumption suitability and storage requirements. It is essential for consumers to be informed about these aspects to ensure a safe and pleasant experience.
Is Surströmming Safe to Eat?
Surströmming is considered safe for consumption when prepared and handled correctly. The fermentation process of the Baltic Sea herring involves halting the fish's decomposition through salting, creating an environment where specific bacteria can thrive. These bacteria produce the distinctive sour taste and pungent smell associated with Surströmming. While it may be alarming to those unfamiliar with fermented foods, (What wine goes well with fermented foods?) the preservation method is effective for preventing harmful bacterial growth, making Surströmming a non-toxic delicacy.
Best Practices for Handling and Storage
Handling:
Open a can of Surströmming outdoors to prevent the strong odors from permeating indoor spaces.
Upon opening, it's normal for gases to escape as the fermentation produces pressure within the can.
Always ensure that the can is intact with no bulging or damage before opening to avoid the risk of consuming spoiled fish.
Storage:
Surströmming should be sold and bought in airtight, sealed cans to maintain safety and quality.
Store cans in a cool environment until ready to be opened.
Once opened, any leftovers should be refrigerated and consumed within a few days to prevent spoiling.
Handling and storage practices are crucial for maintaining the safety of Surströmming. Consumers and the public need to be aware of these measures to enjoy Surströmming without health risks.
The Surströmming Challenge
The Surströmming Challenge refers to the daring act of trying Surströmming, a Swedish fermented herring known for its powerful odor and unique flavor profile that ranks it among the world's smelliest foods.
International Perception
Globally, Surströmming has made a name for itself primarily due to its intense smell, often described as the most challenging aspect of its consumption. It has garnered status as an acquired taste and stands out as a special culinary experience for those outside of Sweden. Individuals from across the world approach the Surströmming Challenge with a mix of curiosity and trepidation, knowing that this delicacy divides opinion sharply.
Experiences and Reactions
Reactions to Surströmming can range widely, from utter repulsion to appreciation for its strong, salty flavor. First-timers are often advised to try it outdoors due to the burst of odor upon opening the can. Those who take up the Surströmming Challenge typically have polarized experiences:
Negative Reactions: Grimacing, gagging, or even vomiting when the scent hits their nostrils.
Positive Experiences: Finding a complex taste that goes beyond the initial pungent smell after getting past the initial shock.
The Surströmming Challenge has become a rite of passage for culinary adventurers eager to test their palate against what is often touted as the "smelliest food in the world."
Comparisons with Other Fermented Foods
Surströmming shares the stage with a variety of fermented foods, each with distinctive characteristics and cultural significance. This section delves into how this Swedish delicacy stands in comparison to its Scandinavian counterparts and other globally recognized fermented items.
Scandinavian and Global Comparisons
In Scandinavia, surströmming is only one of many traditionally fermented seafood. Iceland presents hákarl, a national dish of cured shark known for its strong ammonia-rich scent and fishy taste. Similarly, Norway has lutefisk, dried whitefish treated with lye, that transforms into a gelatinous texture upon rehydration.
Rothen fish—another Scandinavian preparation—employs fermentation in barrels to preserve the fish, reacting differently than the brining process used for surströmming. Across the region, these methods were each developed to overcome the challenge of preserving protein-rich food in the harsh Northern climates.
Sweden: Dish - Surströmming, Main Ingredient - Baltic herring, Description - Fermented in mild brine, pungent smell, strong taste.
Iceland: Dish - Hákarl, Main Ingredient - Greenland shark, Description - Cured, has a strong ammonia-rich scent.
Norway: Dish - Lutefisk, Main Ingredient - Dried whitefish, Description - Treated with lye, gelatinous after rehydration.
Moving beyond Scandinavia, Korea offers hongeo-hoe, fermented skate that elicits strong reactions, due to its potent ammonia odor, not unlike Iceland's hákarl. In Japan, nattō, fermented soybeans with a sticky texture and a powerful smell, is a healthful staple known for its probiotic qualities.
Culinary Uniqueness
Each of these fermented foods serves as a touchstone of its culture, deeply embedded in tradition and history. They offer a range of flavors, textures, and aromas that underscore the diverse approaches to preservation and taste across cultures.
Surströmming itself is distinctive for its intensely sharp odor and robust flavor compared to its fermented peers. When opened, the herring's robust aroma is enough to earn its ban from many public places in Sweden, as noted by the Disgusting Food Museum. Its taste profile and the experience of eating it—a challenge for the uninitiated—have no direct parallel among other fermented foods.
While the fermentation process in all these foods enriches the gut's healthful bacteria, the way each is prepared and consumed varies greatly. For instance, nattō is commonly eaten with rice in Japan, whereas surströmming is typically enjoyed with flatbread and accompaniments to offset its pungent flavor.
The diversity in these fermented foods highlights the uniqueness of the culinary heritage where surströmming is not just a dish but an experience—an odorous dare that connects to the gustatory identity of Sweden.
Commercial and Economic Impact
The surströmming industry is a niche yet vital part of Sweden's local economy, driven by a tradition-rich production process and a small but dedicated group of suppliers.
Industry Production
The production of surströmming is a seasonal activity, closely tied to the regulatory framework that governs fishing in the Baltic Sea, where the specific herring used for surströmming is caught. This seasonal cycle impacts the supply chain and the timing of economic activity in the industry. Typically, the Baltic herring are caught in the spring, and the fermentation process spans several months, contributing to the annual rhythm of the industry. The careful balance of tradition and adherence to quality standards ensures that the revenues generated from surströmming contribute to the economic stability of the regions involved.
The Swedish Surströmming Supplier
Surströmming suppliers are primarily small-scale, family-owned businesses concentrated in the coastal regions of Sweden. These suppliers are custodians of the surströmming tradition and bear the responsibility of maintaining quality and authenticity while navigating economic pressures. They focus on:
Sourcing: They ensure that the herring is sustainably caught during the surströmming season.
Production: Suppliers follow meticulous fermentation processes.
Distribution: They manage the distribution of surströmming domestically and, to a lesser extent, internationally, often facing challenges due to the product's distinctive odor.
The industry, while modest in comparison to larger food sectors, contributes economically through local employment and by preserving a culinary tradition that boosts tourism and sparks international interest in Swedish culture. Surströmming suppliers, thus, play a key role in keeping this unique aspect of Swedish heritage economically viable.
Social and Gastronomic Debates
The consumption of Surströmming, a fermented Baltic herring, has led to distinct social and gastronomic discourse among Swedes and beyond. This discussion centers on its status as a traditional delicacy and the varied reactions it elicits.
Delicacy Versus Dare
Surströmming is often considered a Swedish delicacy, with a strong tradition rooted in the country's history. Revered by many Swedes, it is commonly presented as a central component in a meal, paired with accompaniments that complement its distinctive umami flavor. Despite its cultural significance, the pungent odor and unique taste of Surströmming transform it from a mere delicacy into a gastronomic challenge, often perceived by outsiders as a dare rather than an enjoyable eating experience.
Polarizing Opinions
Polarizing opinions on Surströmming underscore the social debates surrounding this controversial fish. Its aroma and flavor divide people into two camps: those who savor it as an authentic expression of Swedish culinary tradition and those who recoil at the mere mention of its name. The divisiveness is not relegated solely to non-Swedes; even within Sweden, the appreciation of Surströmming can indicate one's willingness to embrace traditional cuisine or challenge the conventional palate.
Final Thoughts on Surströmming
Surströmming, the fermented Baltic herring, is deeply ingrained in Swedish culture, particularly in Norrland where it remains a celebrated tradition. Individuals often find their initial encounter with surströmming to be a sensory challenge, predominantly due to its potent smell. The aroma has been described variously as pungent and intense, characteristics that are a naturally occurring result of the fermentation process.
The taste of surströmming contrasts its smell: it offers a unique acidic flavor that tends to grow on enthusiasts of this dish. It is this complex taste profile that turns surströmming from mere fermented fish into a delicacy that evokes curiosity and dedication amongst its admirers. While it may not suit everyone's palate, the experience of trying surströmming is seen as a rite of passage by some.
Smell: Potent, pungent
Taste: Complex, acidic
Tradition: Embedded in Norrland culture
Enthusiasts: May acquire a taste for the delicacy
The community surrounding surströmming, inclusive of both locals and adventurous food lovers, often appreciates the food not just for its distinctive flavor, but also for the heritage and conviviality it brings. Swedish gatherings featuring surströmming are about more than food; they symbolize a shared experience that transcends mere taste, reaffirming identity and fellowship amidst the robust scents and flavors that surströmming provides.
