What is surströmming?

Surströmming is a lightly-salted fermented Baltic Sea herring traditional to Swedish cuisine.

• Production: Surströmming's%20production involves a fermentation process that gives the fish its distinctive, pungent odor. The herring are caught in the spring, allowed to ferment for several weeks, and then canned. The continued fermentation inside the can often causes it to bulge.

• Odor: The strong and sometimes offensive smell of surströmming%20odor comes from the anaerobic bacterial fermentation process. This process produces compounds like hydrogen sulfide, acetic acid, propionic acid, and butyric acid.

• Consumption: Surströmming is typically eaten outdoors due to its potent smell. It is traditionally served with tunnbröd (a thin, soft bread), boiled potatoes, diced onion, sour cream or crème fraîche, and sometimes butter. This combination helps to balance the strong flavor.

• Cultural%20Significance: Surströmming%20cultural%20significance is a significant part of Swedish culinary heritage. While some find the smell and taste repulsive, others consider it a delicacy. It is often enjoyed during Surströmming parties, which are social gatherings focused on the enjoyment of this fermented herring.

• Storage: Canned surströmming%20storage should be stored in a cool place to slow down the fermentation process.