What’s more likely is that the salt shortages from King Gustav Vasa’s Rebellion prompted Swedes to get creative with food preservation but the Finnish story is more fun. The sailors then tried the fish for themselves, beginning what would become a source of national culinary pride. To their surprise, when they returned sometime later the locals asked for more of the semi-rotted herring. The sailors didn’t have enough salt to fully preserve the fish, and probably thought they’d get one over on the Finns. As the story goes, a group of Swedish sailors sold a barrel of “bad” herring at a Finnish port.
There are a few narratives around the history of surströmming and how it came to be, but the most interesting has to do with Finland.
While this rule is no longer on the books, the date is still celebrated as the delicacy’s premiere day ( surströmmingspremiären), particularly in Sweden’s High Coast region, the birthplace of surströmming. The mid-20th century ordinance was meant to tackle fermentation corner-cutting.
#Sour swedish fish series#
In spring, the spawning fish are caught between Sweden and Finland, then the heads are removed and the bodies are stored in a series of salted water solutions.Īfter roughly two months, the partially preserved herrings are transferred to airtight tins where they continue to ferment for up to another year.Įach year’s batch of soured ( surs-) Baltic herring ( strömming) could not be sold before the third Thursday in August by royal decree. Surströmming is an infamous Swedish delicacy made of fermented Baltic sea herring. at moderator discretion.Here’s everything you need to know about surströmming: the Swedish smelly fish and one of the world’s stinkiest food: What is surströmming?
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