What does surstromming smell and taste like?

What does surströmming smell and taste like?

The real culprit however is hydrogen sulfide which is normally associated with the pungent smell of bad eggs. 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.

Is surströmming really that bad?

No. It is actually very tasty. The surströmming has a very noxious, foul and putrid smell. It is the brine where it is fermented.

Is surströmming banned?

Some say surstromming, a fermented herring, smells like rubbish left out in the sun for days. But now the fish has been banned from several major airlines, classified along with dangerous weapons like shoe bombs and firearms. Surstromming is as Swedish as Volvo and Ikea.

Can you get sick from surströmming?

It’s thought to be so bad for you to eat that the European Union is trying to ban it, but its smell alone can make you sick. Surströmming is a type of fermented herring that is traditionally enjoyed (really?) in Sweden near the end of summer.

Why do Swedes eat rotten fish?

The most colourful story traces its roots back to Swedish sailors in the 16th century. The sailors were running low on salt — which was commonly used to preserve food — and their barrels of herring began to go bad. This prompted the Swedish sailors to try it themselves and produce more of the fish.

Do people actually enjoy surströmming?

We carried out a poll to find out how many people like surströmming. Out of 478 people who took part in the poll, only 31% said that they liked it, whilst 69% said that they hated it! (32% of people who took part in the survey said that the smell was so bad that they refused to taste it!)

Can you take surströmming on a plane?

It is forbidden on many airlines. The can is already under high pressure and it could burst. This could cause an emergency craschlanding, because surströmming really smells that bad. There is an old myth that Surströmming cans can explode if you take them on the flight.

Do Swedes actually like surströmming?

Surströmming (fermented Baltic herring or, literally, soured Baltic herring), is one of Sweden’s most infamous products and is especially popular in northern Sweden. Despite this many Swedes still love surströmming! Fermented fish is not really so strange.

Why does surströmming explode?

Reports say the fire crews initially believed the explosions were caused by propane bottles. Surstromming is a traditional dish from northern Sweden. The Baltic herring is fermented in barrels for months before being put in tin cans, where the fermentation process continues.

How do you eat fish surströmming?

How to eat surströmming like a local: As the tin is pressurised, open the surströmming in a basin of water. Wash it, gut it, and wrap it in buttered tunnbröd, a type of sweetened flat bread, with slices of almond potatoes and diced onion. Accompany with beer, snaps and lots of friends.

How to eat surströmming?

How to eat Surströmming. The most common way to consume surströmming is with tunnbröd (thin bread) which is a soft or crisp very thin bread commonly baked in the north of Sweden. The bread is consumed in Sweden all year.

What is surströmming?

Oskars Surströmming was founded in 1955 by Oskar Söderström. The first barrel of fermented herring was created in 1955. Oskar was not totally satisfied with the outcome first. He did not give up, instead he gradually refined the product. Soon he reached perfection andhis surströmming was ready to be launched onto…

What is the smell of suströmming?

The smell of suströmming. The smell is the thing that has made surströmming famous. The smell is created by autolysis in the fermentation when the enzymes and bacteria create different acids that are where the smell comes from. Such acids are propionic acid, butyric acid, and acetic acid.

Is surströmming the world’s most putrid food?

A 2002 Japanese study found that the smell of surströmming is one of the most putrid in the world. It was ranked “stronger” than Korean Hongeo-hoe (fermented skate fish), Japanese nattō (soybeans fermented with intestinal bacteria) and the most pungent of canned cheeses (Durian wasn’t even on the chart.)

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