WHAT DOES SURSTRÖMMING SMELL LIKE?
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 unique smell is attributed to autolysis in the fermentation, when the enzymes and bacteria create various acids. Some of those acids include propionic acid, butyric acid and acetic acid. The real culprit however is hydrogen sulfide which is normally associated with the pungent smell of bad eggs.
For these reasons, surströmming is usually opened outside. Most people prefer eating it outside because when the can is opened, surströmming tends to release a powerful and sometimes overwhelming odour.
Traditionally in Sweden people eat ripe surstromming with paper-thin hard bread and boiled potatoes, usually an almond-shaped variety that comes from the north. It has a sharp, cutting taste. Sometimes, they drink milk with it, but beer and aquavit are also very popular and often the preferred accompaniment to the dish. Because Swedes are used to the scent, they happily eat it without even thinking about its smell. There are some people who would rather rinse it in purifying soda water before consumption.
The good thing is that this strong smell is only overwhelming for a short amount of time. The fish itself does not smell that strong at all. Surströmming has a salty baseline of flavor, layered with tastes that are creamy, crunchy, sharp and herbal. It is a popular dish in Sweden because people enjoy a surströmmingsskiva or fermented herring party which gives everyone an excuse to party and enjoy something different. Surströmming has a very strong flavour and is thus mainly eaten outdoors. The pressure inside the cans makes the brine explode when opened. This can be avoided by opening a can of surströmming under water. This also reduces the smell, as the water absorbs part of the smell. Put into a cool storage room, the herring ferment at a slower rate. As they do, their aroma grows progressively stronger, and only the most acute nose can determine the precise point at which they are ready for canning. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya.
The most obvious benefits of fermented fish products are the lactic-acid-producing bacteria and other beneficial microbes of fermentation. Research on the microbiota of the human gut supports the importance of eating fermented foods for maintaining overall health. Friendly flora in the gut support a healthy immune system, digestive and mental health, enhance detoxification, and much more. Research on the microbiota of the human gut supports the importance of eating fermented foods for maintaining overall health.
For these reasons, surströmming is usually opened outside. Most people prefer eating it outside because when the can is opened, surströmming tends to release a powerful and sometimes overwhelming odour.
Traditionally in Sweden people eat ripe surstromming with paper-thin hard bread and boiled potatoes, usually an almond-shaped variety that comes from the north. It has a sharp, cutting taste. Sometimes, they drink milk with it, but beer and aquavit are also very popular and often the preferred accompaniment to the dish. Because Swedes are used to the scent, they happily eat it without even thinking about its smell. There are some people who would rather rinse it in purifying soda water before consumption.
The good thing is that this strong smell is only overwhelming for a short amount of time. The fish itself does not smell that strong at all. Surströmming has a salty baseline of flavor, layered with tastes that are creamy, crunchy, sharp and herbal. It is a popular dish in Sweden because people enjoy a surströmmingsskiva or fermented herring party which gives everyone an excuse to party and enjoy something different. Surströmming has a very strong flavour and is thus mainly eaten outdoors. The pressure inside the cans makes the brine explode when opened. This can be avoided by opening a can of surströmming under water. This also reduces the smell, as the water absorbs part of the smell. Put into a cool storage room, the herring ferment at a slower rate. As they do, their aroma grows progressively stronger, and only the most acute nose can determine the precise point at which they are ready for canning. According to a Japanese study, a newly opened can of surströmming has one of the most putrid food smells in the world, stronger than similarly fermented fish dishes such as the Korean hongeohoe or Japanese kusaya.
The most obvious benefits of fermented fish products are the lactic-acid-producing bacteria and other beneficial microbes of fermentation. Research on the microbiota of the human gut supports the importance of eating fermented foods for maintaining overall health. Friendly flora in the gut support a healthy immune system, digestive and mental health, enhance detoxification, and much more. Research on the microbiota of the human gut supports the importance of eating fermented foods for maintaining overall health.
