Surstromming is a Swedish dish that has gained notoriety for its strong and pungent smell. It is made by fermenting Baltic herring for at least six months and is considered a delicacy in many parts of Sweden. Despite its popularity, this dish has garnered mixed reactions from people who have tried it, with some describing its taste as overwhelming and others labeling it as a unique culinary experience.
In this article, we will explore the taste of Surstromming and attempt to understand what makes it such a polarizing dish. We will delve into the history of this delicacy, the fermentation process, and also examine the cultural significance it bears. Whether you’re curious about trying this Swedish specialty or are simply interested in expanding your culinary knowledge, this article will provide you with a comprehensive understanding of Surstromming and its distinct taste.
The Historical Roots of Surstromming
Surstromming, a type of fermented fish, has been a part of Swedish cuisine for centuries. The roots of surstromming can be traced back to the Viking era when fish was fermented and preserved for long journeys. Over time, the tradition of fermenting fish became a cultural staple of the coastal communities in North Sweden.
Surstromming is traditionally made from Baltic herring that is caught during the spring, when the fish is still small and tender. The fish is salted and then left to ferment for months in sealed cans. This preserves the fish, giving it a distinct flavour and pungent smell. The tradition of surstromming is deeply entwined with Swedish culture and is celebrated with an annual festival in the coastal town of Umea.
The Production and Preparation Process of Surstromming
Surstromming is a traditional Swedish delicacy that enjoys a cult following among the lovers of fermented food. Its production and preparation process are quite unique and different from other fermented foods. The process of making surstromming begins with catching fresh herring fishes, which are then salted lightly and left to ferment in airtight containers for at least six months.
During the fermentation process, lactic acid bacteria break down the fish’s proteins and oils, creating a pungent smell and a distinct sour taste. It is essential to keep the airtight containers in a cool and dark place during the fermentation period and regularly check the tins for swelling caused by carbon dioxide released during the fermentation process. When it is ready, the fermented fish is canned and sold in the market. The preparation process includes opening the tin outside as the smell can be overpowering. It is then served with bread, potatoes, and onions.
The Aroma and Appearance of Surstromming
Surstromming is a type of fermented herring that has been a part of Swedish cuisine for centuries. When you open a can of surstromming, the first thing you’ll notice is the intensely pungent smell. Some people have compared the odor to a combination of rotten eggs, vinegar, and raw sewage. The aroma can be so overpowering that it has been known to linger for days, even after the can has been disposed of. It’s no wonder that many Swedes choose to eat surstromming outdoors to avoid the stench.
In terms of appearance, surstromming has a distinct orange hue and a slimy, gelatinous texture. The bones of the herring have decomposed, leaving only the soft flesh intact. You’ll recognize the surstromming by its bulging can. This is caused by the gases that are released during the fermentation process. Despite its unappetizing aroma and appearance, surstromming has garnered a cult following around the world, with some people traveling to Sweden specifically to try this unique delicacy.
The Texture and Mouthfeel of Surstromming
The texture and mouthfeel of Surstromming is an acquired taste for most people. The smell alone can turn off several consumers, but for those brave enough to try it, the texture is another aspect to consider. The fish is soft and mushy due to the fermentation process it goes through. The longer the fermentation period, the softer the fish becomes.
When eaten, Surstromming has a chewy, jelly-like texture that is not for everyone. Some describe it as slimy, while others compare it to the texture of tofu. The fish may also have a slightly acidic taste due to the fermentation process and can have a strong aftertaste. Nevertheless, the unique texture and mouthfeel are part of the experience of trying Surstromming.
The Flavors of Surstromming: Salty-Sour, Fishy, and More
Surstromming is a Swedish delicacy that has gained notoriety for its pungent odor and potent flavor. The taste is unique and can be overwhelming for those unaccustomed to the strong flavors of fermented fish. The first flavor that hits the taste buds is salty-sour, which is a result of the fermentation process.
The fishy taste is also prominent, but it is not overpowering. The fish used in surstromming is typically herring, and the fermentation process creates a tangy, savory flavor. Other flavors that can be detected in surstromming include umami and a slight sweetness. While the taste of surstromming may not be for everyone, those who appreciate unique and strong flavors will likely enjoy it.
Pairing Surstromming with Sides and Beverages
Pairing surstromming with sides and beverages is essential for those who are brave enough to try this pungent dish. Surstromming is a traditional Swedish food made from fermented fish that is known for its strong smell and intense flavor. To balance out the taste of surstromming, it is best to pair it with some refreshing sides and beverages.
Some popular sides for surstromming include boiled potatoes, crispbread, and sliced onions. The boiled potatoes can help to neutralize the strong flavors of surstromming, while the crispbread and onions can provide a crunchy texture that complements the soft texture of the fish. Additionally, many Swedes recommend pairing surstromming with cold beer or schnapps to help cut through the strong flavors and refresh the palate. However, it is important to remember that surstromming can be an acquired taste, so it is best to approach this dish with an open mind and a sense of adventure.
The Controversy Surrounding Surstromming: Love It or Hate It?
Surstromming has been a subject of controversy for years, with many people divided over whether they love it or hate it. Those who love it describe it as a unique, flavorful delicacy. The intense odor and pungent taste are part of the appeal, and they enjoy eating it with boiled potatoes, sour cream, and onions.
On the other hand, those who hate surstromming find the smell and taste overwhelming and unbearable. Some even describe it as the worst thing they have ever tasted. The controversy surrounding surstromming has become so intense that a number of airlines have banned passengers from bringing it on board their planes. Regardless of where you stand on the issue, one thing is certain: surstromming is not for the faint-hearted, and you should be prepared to handle its strong smell and pungent taste.
Final Words
Surstromming is undoubtedly an acquired taste. While its strong odor and distinct flavor are a turn-off for some, others find it a unique and enjoyable culinary experience. The stinky fermented herring has been a delicacy in Sweden for centuries, and its popularity has spread across the globe, garnering a curious fanbase.
Whether you love or hate surstromming, there’s no denying that it has a fascinating cultural and historical significance. It’s a reminder of Sweden’s deep-rooted connection to its natural environment, where preserving food through the harsh winters was a necessity. While not for the faint of heart, trying surstromming is an exciting and immersive experience that transports you to a different time and place.