How to Enjoy Surströmming, Sweden's Most Notorious Fish

Perhaps you've seen videos depicting the so-called "surströmming challenge." Several have gone viral and feature a person or people eating a Swedish food called surströmming, a very unique type of fermented Baltic sea herring that's sold in a tin. The challengers are often in an enclosed room and eat the fish directly from the can, both of which are mistakes. You see, surströmming is notoriously smelly. People have described it as smelling like everything from dead bodies to public toilets. It is often listed amongst the world's most challenging things to stomach (literally and figuratively), along with hákarl — a meat Anthony Bourdain tried once and refused to ever eat again – and a maggot-filled, Sardinian cheese called casu marzu. The thing is, surströmming is a traditional Swedish fish dish that's been around for hundreds of years, and many people enjoy it and appreciate it as a part of Swedish culture, despite its over-the-top funk. Part of enjoying it, though, is knowing how to eat it correctly. 

A crucial aspect of enjoying surströmming is ensuring that the fish is properly prepared, but we'll delve into that shortly. To get ahead a bit, the ideal way to savor surströmming isn't to eat it straight from the can; instead, it pairs best with traditional Swedish sides. You should serve small pieces on a type of Swedish flatbread known as tunnbröd, accompanied by chunks of boiled potatoes, crème fraîche, diced red onions, and fresh herbs like dill or chives. It's customary to wash down each bite with drinks such as beer and schnapps, as they not only enhance the flavors of the fish but also because surströmming is a seasonal dish often enjoyed at festive gatherings known as surströmmingsskiva.

Over-the-top reactions to the smell of surströmming aren't necessarily dramatized; the truth is, it does stink. As such, surströmming is really something that you should eat outdoors. Plan to set it up as part of a picnic on a nice day (a little wind won't hurt either). Surströmming comes in pressurized cans, so open it carefully and away from you because the liquid inside does spray out sometimes; getting the foul smelling liquid on your clothes would be unfortunate to say the least. Some people advise that the can should be opened underwater because the water will catch a lot of the odor. This technique has the added benefit of rinsing the filets right away which is a step you should always complete before eating the fish. If your surströmming can contains just the fish filets, you can eat them right away, but if you have whole fish, you'll need to remove the entrails and separate the filets from the backbone.

Despite the pungent aroma, surströmming is often described as tasting much milder than it smells. That being said, it still boasts strong notes of salt, acid, and umami. The fish is harvested in the spring when the herring is plentiful. Catching the fish at this time of year also ensures that it ferments in the warmest temperatures. In other words, producers want its funk to be maximized. If you're going to try it, do it the right way. And if surströmming just isn't for you, we'd suggest you try something a little less pungent like a Swedish hot dog.