Surströmming
fermented herring with a strong connection to northern Sweden
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring.
The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught prior to spawning in April and May.
During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. Surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe, the Japanese kusaya or the Icelandic hákarl, making surströmming an acquired taste.
At the end of the 1940s, surströmming producers in Sweden lobbied for a royal ordinance (Swedish: förordning) that would prevent incompletely fermented fish from being sold. The decree that was issued forbade sales of the current year's production in Sweden prior to the third Thursday in August.
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This entry incorporates text from “Surströmming” on English Wikipedia. Contributors are listed in the page history. Text is available under the Creative Commons Attribution-ShareAlike 4.0 License. Selected authority identifiers and statements are retrieved from Wikidata under CC0; their references and qualifiers remain part of the verification path.