Question 1

Where do I Buy Surströmming?

Accepted Answer

Do you find it tricky to find surströmming in any of your local shops in your country? Relax, you have found the right place to buy this Swedish delicacy, Surströmming! ​Order from our online store today, and you will receive your fish just in a few days.

Question 2

What is surströmming?

Accepted Answer

Surströmming is the Swedish name for soured herring. It essentially refers to fermented Baltic Sea Herring cuisine originating from the north of Sweden that is typically sold in tinned cans. The process may have been developed in order to keep relatively large catches, for as long as possible, with as little salt as possible.

Surströmming is thought to have probably originated when proper brining of fish was considerably more expensive due to the cost of salt. This meant that fish was thus kept in barrels with just adequate salt to prevent the fish from completely rotting. However, salt tolerant bacteria, such as the Haloanaerobium species, were able to grow and ferment the fish, mainly by decomposing the fish glycogen into organic.

Question 3

Why is surströmming considered a delicacy?

Accepted Answer

In the northern part of Sweden, surströmming is a delicacy and the surströmming season is celebrated with parties where local cuisine aficionados and food lovers gather in gardens to taste the treats. Some people may find this tradition of eating fermented fish unfamiliar but it is not really that new. The ancient Greeks and Romans are known to have made a famous sauce from fermented fish. Worcestershire Sauce is another popular and widely used fermented fish ingredient.
 
The fermentation of the fish depends on a lactic acid enzyme in the spine that is activated if the conditions are right. The low temperature in Northern Sweden is one of the essential factors which make the final product such a delight. Surströmming is excellent for a picnic outdoors and can be eaten with soft or crispy bread. Almond potatoes and diced red onion, chives, tomato and chopped dill are some of the popular topping that usually accompany the fishy dish.

Question 4

What is the difference between fermentation and decomposition

Accepted Answer

When considering the difference between decomposition and fermentation, it depends on the bacteria for decomposing. If putrefactive bacteria are in large quantities, then decomposition usually occurs, and if there are many fermentative bacteria, fermentation is the likely outcome.

Fermentation is a process involving microorganisms particularly yeast types. Enzymes required to facilitate this process may vary from those involved in decomposition. It is a metabolic process that converts sugar to acids, gases, or alcohol. It occurs in yeast and bacteria, and also in oxygen-starved muscle cells, as in the case of lactic acid fermentation. Decomposition is a term that relates to ecology. It is the microbial digestion and destruction of dead material which is consumed by the bacterial process. This putrefaction, also known as decomposition is very different from lactic acid fermentation. Both processes can produce some unique smells from the toxic compounds produced during putrefaction. During decomposition small organisms decompose in order to get their required energy for growth and development.

Question 5

How many fermented herrings do I need?

Accepted Answer

This depends of course on how hungry you are and how many herrings you use per bread. A hungry enthusiast eats somewhere between 6-12 herrings. 1 herring means one whole surströmming, from each fish you get 2 fillets.  
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1-2 herrings per bread is what people generally eat, and 2-4 breads with surströmming is what most people have room for.
Some people skip the flat bread and just enjoy the fish along with varm potatoes, butter, tomato, chopped red onion and sour creme, and a cold beer.

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