eating surströmming

eating surströmming

All rights reserved. The end of August is popular, and there is a special surströmming festival in Alfta, Hälsingland in the north of Sweden. The Process of Surströmming. Others suggest taking a deep sniff as soon as the can is open to desensitise your nostrils – nothing smells as bad after the initial blast. Your email address will not be published. Roe from strömming is commonly eaten along with the fish. Those who produce the fish have called the airlines' decision "culturally illiterate", claiming that it is a "myth that the tinned fish can explode". Finally our sandwiches are assembled, and it's time to eat. A batch of herring freshly caught from the Baltic Sea. Surströmming is often eaten with tunnbröd, a thin, either soft or crispy bread (not to be confused with crispbread). It really leaves a strong odour around the house for days. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring, found in the North Sea. Rich Preston/NPR The second time I was in Sweden my friends family kept daring me to finally try the herring myself and since I didn't like to be called a coward no more I finally gave in. Only the combination of Swedish thin bread, potatoes, tomatoes, onions, sour cream and of course Surströmming makes it edible. The fermentation process continues in the tin; ‘souring’ as the Swedes refer to it, and results in a bulging tin of fermented herring or surströmming. I just can’t imagine why anyone would actually stay around long enough to eat it! Powered and implemented by FactSet Digital Solutions. And, of course, it’s almost always washed down with several shots of snaps. Wash it, gut it, and wrap it in buttered tunnbröd, a type of sweetened flat bread, with slices of almond potatoes and diced onion.

I survived! If you take a shopping trip Sweden, keep in mind that several airlines have banned it -- supposedly as a safety measure, because the cans can explode, but we all know what the real reason is. The festival normally takes place in mid-August, with tickets costing around 300 SEK each. It would have been way too cold to eat outside unlucky! But surströmming enthusiasts prefer to savour the previous year’s vintage for tenderness and a fully mature flavour.
But the real controversy is, if you visited Stockholm, would you eat it? Swedes usually consume surströmming after the third Thursday of August, labeled as "Surströmming day", through early September. The herrings are caught in Baltic Sea in May, just before they spawn. It's like Roquefort cheese, vinegar and seafood all in one. The aroma is pungent, and the taste is rounded yet piquant with a distinct acidity. Since one of my dearest friends is from Skelleftea we decided to go on a road trip and concentrate on the most Northern part of her home country. Oskars Surströmming was founded in 1955 by Oskar Söderström. Surströmming Revisited: Eating Sweden's Famously Stinky Fish : The Salt Sweden has the distinction of producing surströmming, one of the foulest-smelling foods in … Previous image Next image. I had another. The herring used for surströmming are caught just prior to spawning in April and May. See our cookie policy. The cans bulge under the pressure of the fermented herring inside. Sweden was granted exceptions to these rules from 2002 to 2011, and a renewal of the exceptions was then applied for. Others liken it to a dirty nappy. Producers have said that if the application is denied they will only be allowed to use herring less than 17 centimetres (6.7 in) long, which contain lower levels, and which will affect the availability of herring.[16]. Market data provided by Factset. First things first. Mutual Fund and ETF data provided by Refinitiv Lipper. Or a dog bin that hasn’t been emptied for months. The surströmming becomes a funky, salty baseline of flavor, layered with tastes that are creamy, crunchy, sharp and herbal. This guide will show you where to sample surströmming, and how to eat it (and no, we don’t mean with a peg on your nose!).

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