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After roughly two months, the partially preserved herrings are transferred to airtight tins where they continue to ferment for up to another year.Īs a food, it is very different to a fish-based meal that most people are used to.
#Swedish fish series
In spring, the spawning fish are caught between Sweden and Finland, then the heads are removed and the bodies are stored in a series of salted water solutions. Surstromming hails from northern Sweden, where it is most commonly eaten, but tins of the seafood are available from most large supermarkets across Sweden.
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To produce Surströmming requires a minimum of 6 months fermenting. Therefore manufacturers usually recommend opening the cans outside regardless of where it will be eaten.
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Packaged in cans, the release of smell when a can is opened has been called the most overwhelming food smell in the world. To ferment, the fish is placed in a weak brine solution and kept in barrels, while producers add in just enough salt to prevent the raw fish from rotting during the process.ĭirectly translated surströmming means “sour herring”. To produce Surströmming requires a minimum of 6 months fermenting of the Baltic herring, which is a smaller cousin of the more common Atlantic Herring. Surströmming has been a part of the local Swedish cuisine since the 16th century and possibly earlier and has acquired something of an enigma status due to its reputation for overpowering odor. If you believe YouTube videos are nothing more than exaggerated click bait, you should think twice. Related: A Swedish Delicacy Called Surströmming The delicacy which smells of rotten eggs has gained a following online of daring gastronomes filming themselves trying the seafood. However, one of the most unusual is the infamous Swedish delicacy of surströmming. More or less every country in the world has a local delicacy which from the outside look somewhat unusual. Read more about the pungent Swedish fish dish. Three days after you’ve opened a can of surströmming, the smell will hang in the air. The fermented Baltic herring, known as surströmming, is so pungent it should be opened outdoors.