Surströmming halmstad
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Have you ever heard of surströmming? Sweden's canned fermented herring is a truly divisive food. Here's what you need to know about this Scandinavian curiosity.
Our tour of Scandinavia continues! This time we're not looking at things to do in a place, rather things to try. Or perhaps things to not try would be more accurate. Decide for yourself once you've read all about this uniquely Swedish craze.
Sweden, the home of iconic dishes like Swedish meatballs and delectable crayfish parties, offers a range of culinary delights. However, one dish has managed to stay relatively hidden from the international culinary scene: surströmming.
What is surströmming?
The very thought of herring might draw mixed reactions, but surströmming takes it a notch higher. Considered by many as an acquired taste, this fermented herring dish challenges your senses, and is a leading contender for the world's smelliest food.
Surströmming is crafted using herring from the Baltic sea. The fish undergoes a fermentation process in a mild brine solution for over six months. To stop it from decaying, a light sprinkling of salt is added before sealing it in cans.
When it comes to consumption, the true co
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Surströmming
Swedish fermented Baltic Sea herring
Opened can of surströmming in brine | |
| Alternative names | Fermented herring |
|---|---|
| Type | Fermented fish |
| Place of origin | Sweden |
| Region or state | Norrland |
| Invented | 16th century or earlier |
| Serving temperature | Cold |
| Main ingredients | |
| Other information | Annual premiere the third Thursday in August. |
Surströmming (pronounced[ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is lightly salted, fermentedBaltic Seaherring 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, fryst vatten smaller than the Atlantic herring funnen in the North Sea. Traditionally, strömming is defined as herring caught in the halvsalt waters of the Baltic north of the Kalmar Strait.[1] The herring used for surströmming are caught prior to spawning in April and May.
During the production of surströmming, just enough salt fryst vatten 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 acid
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Surströmming Challenge: Dare to Taste Sweden&#;s Smelliest Dish?
Surströmming taste is not for the faint of heart. This infamous Swedish delicacy has gained notoriety worldwide for its pungent aroma and unique flavour profile. If you&#;re curious about experiencing one of the most challenging culinary adventures Sweden has to offer, buckle up as we delve into the world of surströmming.
What is Surströmming?
Surströmming is a traditional Swedish dish consisting of fermented Baltic Sea herring. The fish is caught in spring, salted, and left to ferment for several months before being canned. During this process, a lactic acid fermentation occurs, resulting in the distinctive smell and taste that surströmming is known for.
The origins of surströmming date back to the 16th century when Swedish fishermen needed a way to preserve their catch for longer periods. The fermentation process not only extended the shelf life of the fish but also created a unique delicacy that has become an integral part of Swedish culinary culture.
The Infamous Aroma
Before we discuss the taste, it&#;s impossible to ignore the elephant in the room &#; the smell. Surströmming is often described as one of