In Karlstad for a surströmmingfest.
Text & Photo © CM Cordeiro & , JE Nilsson 2024
Surströmming: A Traditional Swedish Delicacy
Surströmming is a traditional Swedish delicacy made from Baltic herring that undergoes fermentation. The word surströmming is derived from “sur” (meaning sour or acidic) and “strömming” (the local term for Baltic herring). Historically, this process was a practical solution for preserving fish with minimal salt, particularly during times when salt was scarce. It originated from the need for efficient food preservation before refrigeration existed, making it an essential staple in Swedish households.
Strategic with the use of a kitchen towel as cover.
The Production Process
The production process involves catching Baltic herring just before spawning in early summer, lightly salting them, and fermenting the fish in barrels for several weeks. After the initial fermentation, the herring are canned, and the fermentation continues in the sealed container. This creates gases, resulting in the characteristic bulging of the can—a hallmark of surströmming and the source of its infamous odor, caused by compounds such as hydrogen sulfide, butyric acid, and propionic acid.
