Strom Fish: A Guide to the Mysterious Deep-Sea Creature

If you're a fan of unique and unusual foods, you may have heard of surströmming, a type of fermented fish that is a traditional dish in Sweden.

Surströmming is made with Baltic Sea herring that has been lightly salted and then fermented for months, giving it a strong, pungent aroma and flavour that is not for the faint of heart.

While surströmming has been a part of Swedish cuisine for centuries, it has gained a reputation as one of the most challenging foods to eat due to its strong smell and taste.

Some people describe it as smelling like rotten eggs or ammonia, and it has been known to cause people to gag or even vomit.

Despite this, surströmming remains a beloved dish in Sweden, where it is often eaten with potatoes, onions, and sour cream.

If you're curious about surströmming and want to learn more about this unique food, keep reading.

In this article, we'll explore the history and cultural significance of surströmming, what it's like to experience the dish, and answer some frequently asked questions about this fermented fish.

Key Takeaways

• Surströmming is a traditional dish in Sweden made with fermented Baltic Sea herring that has a strong, pungent aroma and flavour.
• Despite its challenging taste and smell, surströmming remains a beloved dish in Sweden and is often eaten with potatoes, onions, and sour cream.
• In this article, we'll explore the history and cultural significance of surströmming, what it's like to experience the dish, and answer some frequently asked questions about this fermented fish.

Origins and Cultural Significance

Historical Background

Strom fish, also known as surströmming, is a traditional Swedish delicacy that has been enjoyed for centuries.

The origins of strom fish can be traced back to the 16th century, when fishermen in the northern parts of Sweden began preserving fish by fermenting it in barrels.

The fermentation process involved packing the fish in salt and allowing it to ferment for several months. This process not only preserved the fish but also gave it a unique flavour and aroma.

Over time, the tradition of fermenting fish spread throughout Sweden and became an important part of Swedish cuisine.

Traditional Celebrations

Today, strom fish is celebrated in Sweden with a festival known as Surströmmingsskiva.

This festival is held in August and is a celebration of the traditional Swedish delicacy.

During the festival, people gather to eat strom fish and drink beer.

The festival is a time for friends and family to come together and enjoy each other's company while indulging in the unique flavours of strom fish.

The tradition of celebrating strom fish has also spread beyond Sweden. In some parts of Germany, strom fish is served as a delicacy in restaurants and is enjoyed by people from all over the world.

The Surströmming Experience

Preparation and Serving Suggestions

If you are brave enough to try Surströmming, you should know that it requires a bit of preparation.

First, you need to open the can outside or under running water, as the fermentation process creates a lot of gas, which causes the can to bulge and the liquid to spray out.

Once you have opened the can, you should remove the fish from the can and place it on a plate.

Traditionally, Surströmming is served with boiled potatoes, chopped onions, sour cream, and butter.

You can also add some cheese to the dish to balance out the sourness of the fish.

Another popular way to eat Surströmming is by making a sandwich called Surströmmingsklämma.

This sandwich consists of a slice of Tunnbröd, a thin and crispy bread, with butter, potatoes, onions, and Surströmming.

Sensory Profile and Acquired Taste

Surströmming has a strong smell that can be overwhelming to some people.

The smell is often described as a mix of rotten eggs and vinegar. However, the smell is not an indicator of the taste of the fish.

Surströmming has a unique umami flavor that is acquired over time.

The texture of the fish is soft and delicate, and the bones are edible.

When you eat Surströmming, the flavors explode in your mouth, leaving a long-lasting aftertaste.

The sourness of the fish is balanced out by the sweetness of the potatoes and the creaminess of the butter.

Frequently Asked Questions

Where can I buy surströmming?

Surströmming is a traditional Swedish delicacy made from fermented herring.

It's not commonly found in supermarkets or restaurants outside of Sweden, but you may be able to find it in specialty stores or online retailers that cater to Scandinavian cuisine.

How do you pronounce surströmming correctly?

The correct pronunciation of surströmming is "soor-stroh-ming". However, it's important to note that the dish is often referred to as "the smelliest food in the world", so proceed with caution!

What's the reason behind the intense odour of surströmming?

The strong odour of surströmming comes from the fermentation process.

The herring is salted and then left to ferment for several months, which produces gases such as hydrogen sulfide and butyric acid. These gases are what give surströmming its pungent smell.

Can you describe the taste of surströmming?

Surströmming has a unique flavour that is difficult to describe.

Some people describe it as salty and fishy, while others say it has a slightly sweet taste. The texture of the fish is also unique, with a soft and slightly mushy consistency.

Is it legal to have surströmming in all countries?

Surströmming is legal to consume in most countries, but it's important to check local laws and regulations before importing or purchasing the dish.

Some countries have restrictions on fermented foods, and others may require special permits or certifications.

Is it safe to consume fermented fish?

While surströmming is generally safe to consume, there are some risks associated with eating fermented fish.

The fermentation process can lead to the growth of harmful bacteria, so it's important to follow proper storage and handling procedures.

Additionally, the strong odour of surströmming can be overwhelming for some people, so it's important to be aware of your own tolerance before trying the dish.