Surströmming Day

Looking at the subject of my daily blog posts on Facebook, it is easy to forget that my blog was supposed to be a travel blog, and the history was only a background. But life turned out differently 😉 It does not change the fact that travelling is still a very important part of my life (temporarily, thanks to my triplets, I only travel on the map), and food is an important part of these travels. In each country, you can find local culinary gems. In Sweden, such a “gem” is Surströmming, fermented herring. The third Thursday of August is traditionally the Day of Fermented Herring (Swedish: Surströmmingspremiären), when the season starts, which lasts roughly till the first half of September. I tried this herring as well.

Surströmming tin and the landscape of the west coast of Sweden.

The herring is caught during spawning in April and May, in the Kalmar Strait area. Then, salted, they are kept in barrels for about 2 months, and then, partially fermented, they are packed into tins, where the fermentation process continues. In the past, it was forbidden to eat Surströmming caught in a given year before the third Thursday of August. This law is no longer in force, but the tradition has continued.

Surströmming is more popular in the north, but lovers of this delicacy also live in the south of the country. You’ve probably seen videos on YouTube where people open a tin and then eat herring fillets straight from the can. Do not be surprised by their reactions, because the smell and taste of Surströmming is… specific. But no Swedes eat it that way either.

First of all, it is recommended to open the tin under water, preferably outdoors. As the fermentation process continues, the can is a bit swollen, and when we pierce the lid, a dull smelling liquid will spurt out. The smell immediately seemed familiar to me and I remembered that we used to pickle cabbage in a barrel and every time we went to the cellar to get some sauerkraut, it smelled the same. So the smell definitely did not reject me, but rather it brought back my childhood memories. The taste, however, was something new for me…

The fermented herring fillet when it is eaten straight from the tin is, quite disgusting. After all, we put a fermented piece of fish in our mouths, and at the same time we chase away a flock of flies, which obviously love the aroma. That is why Surströmming should be eaten this way: put boiled potatoes, pieces of herring, sliced ​​red onion, some lettuce and sliced ​​tomatoes on a flatbread. Pour sour cream over it and wash it down with milk or akvavit. But despite the fact that the sandwich prepared in this way could be eaten, Surströmming will not be a permanent item on our menu 😉 I invite you to the blog Facebook for two short videos showing me tasting the herring.

My Surströmming sandwich.