Pickled Baltic herring – a traditional Swedish dish
Surströmming – pickled herring – is a traditional Swedish dish. However, as Sweden.ru notes, this fact alone does not explain the mass addiction to it. Believe it or not, those who eat surströmming actually like the taste of this fish. Otherwise, it would be impossible to swallow.
Surströmming is made from small Baltic herring. It is caught in spring, salted, and fermented according to a classic recipe. About a month before it reaches store shelves, the herring is packed into airtight cans. The fermentation process continues, and over time the cans swell. Traditionally, most manufacturers' factories are located along the northern coast of Sweden.
Surströmming cannot be handled like ordinary canned fish. If the pressure in the can has increased and it has swollen, it must be opened underwater. Then, before serving, the fish should be rinsed under running water. It is recommended to open the can outdoors, but it is better to eat its contents indoors – otherwise, flies will immediately gather.
Surströmming has a strong and pungent smell of rotting fish. Fans of the delicacy like it, but those who witness the opening of a can for the first time usually recoil in horror. However, the taste of well-prepared pickled herring differs significantly from the smell, in a positive way: it is both rich and delicate, spicy and slightly salty.
To properly enjoy surströmming, you will need a few more ingredients. Traditionally, the fillet is placed on thin bread, which is first spread with butter. Also added are pieces of almond potato and sliced onion. All of this is rolled into a roll (klämma) and eaten with both hands. The sweetish taste of potato and onion perfectly neutralizes the sharp, rich flavor of the fish. In the north, the bread is spread not only with butter but also with soft goat milk cheese (getmessmör).
The surströmming season begins at the end of August, when the spring catch goes on sale. True connoisseurs, however, prefer last year's catch. Over time, the herring becomes tender and acquires a mature flavor.
• Pickled Baltic herring is prepared using an ancient method that was used in Northern Europe and Asia to preserve fish. In the old days, this dish was a staple food for peasants in northern Sweden, and hunters often took it on long journeys. Today, it is more of a traditional food. Eating a foul-smelling delicacy is a true test of courage, dividing people into two camps: true fans of surströmming and its fierce opponents.