What kind of fish is surströmming?

Baltic herring
Small Baltic herring are caught in the spring, salted and left to ferment at leisure before being stuffed in a tin about a month before it hits the tables and shops. The fermentation process continues in the tin; ‘souring’ as the Swedes refer to it, and results in a bulging tin of fermented herring or surströmming.

Can you bring 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.

What country is surströmming from?

Surströmming, a fermented herring considered to be a famous delicacy in Sweden, is also known as one of the most pungent foods in the world.

Is it safe to eat surströmming?

It really leaves a strong odour around the house for days. As Surströmming has a really potent smell and also taste I would never ever have it “plain”. Only the combination of Swedish thin bread, potatoes, tomatoes, onions, sour cream and of course Surströmming makes it edible.

What is the smell of surströmming?

Surströmming. Surströmming (say “soor-stroh-ming”) is tinned fish from Sweden that is fermented (put in a salty brine for two months) before the tins are sealed up and sold. The process of fermenting the fish creates a strong rotten egg smell.

Who invented surströmming?

Swedish
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. It has its roots back in the 16th century when the Swedish sailors ran low on salt. As the story goes, a group of Swedish sailors sold a barrel of “bad” herring at a Finnish port.

Does surströmming have to be refrigerated?

Surströmming should always be refrigerated even when unopened – and must only be opened outdoors. You have been warned.