Does surströmming really smell that bad?

Surströmming is famous for its strong smell. It is the one quality that has really made it distinct and the reason why so many people would like to at least try it in their lifetime. The real culprit however is hydrogen sulfide which is normally associated with the pungent smell of bad eggs.

Does surströmming taste like anchovies?

It tastes like salty anchovies with a bit more punch.

Do Swedes actually like surströmming?

Most Swedes never eat Surströmming. It’s a very small and local product from the coast of Bottenhavet (the part of the Baltic Sea that lies between Sweden and Finland) known as Höga Kusten (The High Coast) because of its cliffs.

How are you supposed to eat surströmming?

How to eat surströmming like a local: As the tin is pressurised, open the surströmming in a basin of water. Wash it, gut it, and wrap it in buttered tunnbröd, a type of sweetened flat bread, with slices of almond potatoes and diced onion. Accompany with beer, snaps and lots of friends.

How do you get rid of surströmming smell?

Some Swedes recommend opening the can under water to reduce the smell. 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. And most people recommend wearing gloves when you take the fish out of the can.

How do you eat fish surströmming?

Is surströmming safe to eat?

Although the smell can make one sick, surströmming is safe to eat. The smell is not a result of rotten fish, but rather the fermentation of the fish. There are numerous benefits associated with fermented foods and mainly the fermented fish. The lactic acid-producing bacteria and microbes responsible for the fermentation have health benefits.

Why does surströmming smell so bad?

However, the smell’s leading cause is the hydrogen sulfide that’s typically associated with the repulsive smell of rotten eggs. Due to the strong smell, surströmming is always opened outdoors, and most people prefer eating it outside. When the can of surströmming is opened, it releases a powerful and often overwhelming odor.

Why is surströmming so popular?

Due to the long shelf life of the fish, it became a popular staple for Swedish soldiers at the time. In the 19th-century food production techniques made canning an option for the surströmming and the herring could now be marketed all over Sweden. Before the herring had first been fermented in big barrels and later moved to smaller wooden barrels.

What is the surströmming challenge?

The surströmming challenge is an invitation to try the fermented herring for the first time. How you choose to do so is completely up to you! But we recommend that you do it outdoors. Some people just open the can, while others go so far as to actually eat it. We experienced the world’s smelliest fish for ourselves in the Surströmming Challenge: