Surströmming. The name alone can elicit a shudder from even the most adventurous eaters. This Swedish delicacy, or perhaps more accurately, this Swedish “experience,” is notorious for its pungent aroma and acquired taste. But what exactly makes surströmming so intensely… repulsive to many? Is it simply a matter of cultural difference, or are there scientific reasons behind the dish’s infamy? Let’s delve into the fascinating, and often stomach-churning, world of surströmming to understand why it’s so frequently considered “bad.”
The Science of Stink: Understanding the Fermentation Process
The secret, or rather the stench, of surströmming lies in its unique fermentation process. Unlike many fermented foods that rely on lactic acid fermentation, surströmming undergoes a more complex and, frankly, less controlled process. This process involves a cocktail of bacteria, including haloanaerobium, which thrives in the salty environment of the Baltic Sea herring.
Haloanaerobium: The Key Culprit
Haloanaerobium breaks down the herring’s proteins, producing a range of compounds that contribute to surströmming’s signature odor. These compounds include:
- Hydrogen sulfide: Responsible for the rotten egg smell.
- Acetic acid: Contributes a vinegar-like tang.
- Butyric acid: Adds a rancid, cheesy note.
- Propionic acid: Another contributor to the cheesy, sweaty smell.
- Trimethylamine: The dominant compound, responsible for the fishy, ammonia-like odor.
The combination of these compounds creates a smell that is often described as a mix of rotten eggs, vinegar, cheese, and decaying fish. It’s a truly unique, and intensely overpowering, aroma. The presence of trimethylamine is particularly significant. In fresh fish, enzymes break down trimethylamine oxide (TMAO) into dimethylamine and formaldehyde. However, in surströmming, the bacteria reduce TMAO into trimethylamine, which gives it a very strong and pungent smell.
The Role of Enzymes
While haloanaerobium takes center stage, other enzymes also play a role in the fermentation process. These enzymes contribute to the breakdown of proteins and fats, further enhancing the complexity of the flavor and aroma. The lack of heat treatment during production also allows these enzymes to remain active during the entire fermentation process.
Salt and Sealing
The fermentation process begins with the herring being caught in the Baltic Sea in the spring. They are then brined in strong saltwater to prevent spoilage. This process also helps to draw out moisture from the fish. The herring are then placed in open vats for the initial fermentation, allowing gases to escape. After a period of initial fermentation, the herring are transferred to sealed cans. The ongoing fermentation inside the can causes it to bulge outwards. This is a normal part of the process and a sign that the fermentation is progressing.
Why the Smell is So Offensive
The human nose is incredibly sensitive to certain compounds, especially those associated with decay and potential danger. The compounds produced during surströmming’s fermentation trigger these alarm bells in our brains. Evolutionarily, a strong aversion to the smell of rotten food would have been a survival advantage, preventing us from consuming potentially harmful substances.
The Power of Trimethylamine
As mentioned earlier, trimethylamine is a key component of surströmming’s offensive odor. This compound is also produced during the decomposition of animal and plant matter. Our noses are highly sensitive to trimethylamine because its presence often indicates spoilage.
Sulfur Compounds: The Rotten Egg Connection
Hydrogen sulfide, another major contributor to surströmming’s smell, is also associated with decay and sewage. The rotten egg smell is universally recognized as unpleasant, and its presence in surströmming is a major factor in its perceived “badness.”
Acquired Taste and Cultural Context
While the science behind surströmming’s odor helps explain why it’s so offensive to many, it’s important to acknowledge the role of cultural context and acquired taste. In Sweden, surströmming is a traditional food with a long history. Swedes who grew up eating surströmming often develop a tolerance, and even an appreciation, for its unique flavor and aroma.
The Eating Experience: More Than Just the Smell
The surströmming experience isn’t just about the smell; it’s also about the texture, the preparation, and the social context. Opening a can of surströmming is an event in itself. The pressure inside the can, built up by the fermentation gases, can cause the liquid to spray outwards. It’s best to open the can outdoors or submerged in water to minimize the mess and the spread of the odor.
Preparing Surströmming: A Delicate Art
The traditional way to eat surströmming involves carefully filleting the fish and removing the bones. The fillets are then typically served on tunnbröd, a thin, soft bread, along with boiled potatoes, diced onions, sour cream, and sometimes dill. The combination of these ingredients helps to balance the strong flavor of the surströmming.
Texture and Taste
The texture of surströmming can be off-putting to some. The fermentation process makes the fish very soft and almost mushy. The taste is complex, with a combination of salty, sour, and fishy notes. Some people describe it as having a similar flavor profile to very strong blue cheese.
The Social Aspect
In Sweden, surströmming is often eaten during a surströmmingsskiva, a traditional party held in late summer. These parties are a social event, with friends and family gathering to enjoy the dish together. The shared experience, and perhaps the encouragement of others, can make the taste more palatable.
Is Surströmming Really *That* Bad?
Ultimately, whether or not surströmming is “bad” is a matter of personal opinion. There’s no denying that it has a strong and offensive odor, and its taste is certainly not for everyone. However, for those who are willing to try it with an open mind, and perhaps a strong stomach, surströmming can be a unique and memorable culinary experience.
The Power of Perception
Our perception of taste and smell is heavily influenced by our expectations and past experiences. If you approach surströmming with the preconceived notion that it will be disgusting, you’re more likely to find it so.
Embracing the Unfamiliar
Sometimes, the best culinary experiences are those that challenge our preconceptions and push us outside of our comfort zones. Surströmming certainly does that. While it may not become your new favorite food, trying surströmming can be a way to expand your culinary horizons and learn something new about Swedish culture.
Beyond the Novelty: Appreciation for Tradition
For Swedes, surströmming is more than just a stinky fish; it’s a part of their cultural heritage. It represents a connection to the past and a celebration of tradition. Understanding this cultural context can help to appreciate surströmming, even if you don’t necessarily enjoy eating it. The process is an old way of preserving food, adapted by fisherman in harsh environments where refrigeration wasn’t an option.
Tips for the Brave: Trying Surströmming for the First Time
If you’re feeling adventurous and want to try surströmming, here are a few tips to make the experience a little less daunting:
- Open it outdoors: This will help to minimize the smell and mess indoors.
- Serve it cold: Chilling the surströmming can help to reduce the intensity of the odor.
- Eat it with the traditional accompaniments: Tunnbröd, potatoes, onions, and sour cream can help to balance the flavor.
- Take a small bite: Start with a small piece to see how you react to the taste and texture.
- Have a chaser ready: A shot of snaps or some beer can help to cleanse the palate.
- Don’t be afraid to spit it out: If you really can’t stand it, there’s no shame in spitting it out.
Surströmming is a unique and polarizing food. While its pungent aroma and acquired taste make it unappealing to many, it remains a beloved delicacy in Sweden. Understanding the science behind the fermentation process, the cultural context, and the proper way to eat it can help to shed light on the mystery of surströmming and perhaps even make it a little more palatable. Whether you love it or hate it, surströmming is undoubtedly a culinary experience that you won’t soon forget. It stands as a testament to the diversity of human tastes and the power of cultural tradition in shaping our food preferences.
What exactly is Surströmming and how is it made?
Surströmming is a traditional Swedish dish consisting of Baltic Sea herring that has been fermented. The process begins in the spring when the herring are caught before spawning. They are then brined in a weak salt solution that inhibits rotting but allows specific bacteria to thrive. These bacteria are responsible for the distinctive and pungent odor of Surströmming.
The brined herring are placed in open barrels to ferment for several weeks. Afterward, they are transferred into airtight cans where the fermentation process continues for up to a year. This ongoing fermentation creates gases inside the cans, causing them to bulge, a characteristic sign of properly fermented Surströmming. The final product is typically consumed with tunnbröd (a thin, unleavened bread), boiled potatoes, diced onions, and sour cream.
Why does Surströmming smell so incredibly strong and unpleasant?
The intense odor of Surströmming is a direct result of the fermentation process. Specific bacteria, primarily of the Halanaerobium genus, break down the proteins in the herring and produce compounds such as propionic acid, butyric acid, acetic acid, and hydrogen sulfide. These compounds, particularly hydrogen sulfide, are responsible for the rotten egg-like smell.
Furthermore, the fermentation process also creates methyl mercaptan, another sulfur-containing compound that contributes significantly to the pungent and unpleasant odor. The combination of these volatile organic compounds creates the unique and notoriously strong smell that Surströmming is famous (or infamous) for. The longer the fermentation process, the more concentrated these compounds become, resulting in an even more potent aroma.
Is Surströmming actually rotten, or is it just fermented?
Surströmming is not rotten in the traditional sense. The fermentation process, while producing strong and sometimes offensive odors, actually preserves the herring and prevents it from spoiling. The high salt content, combined with the specific bacteria involved, inhibits the growth of harmful microorganisms that would cause true putrefaction.
Instead of rotting, Surströmming undergoes a controlled enzymatic breakdown of proteins and fats. This process creates a unique flavor profile that is quite different from that of rotten fish. While the smell can be off-putting, the taste, when prepared and consumed correctly, is considered by enthusiasts to be complex and savory.
How should Surströmming be properly opened and prepared?
Opening a can of Surströmming is an experience in itself. Due to the pressure build-up from the fermentation gases, it’s best to open the can outdoors or in a well-ventilated area. Some people even open it underwater to minimize the release of the strong odors. It’s recommended to puncture the can with a can opener and let the gases slowly escape before fully opening it.
Once opened, the herring should be rinsed with water to remove some of the brine and excess fermentation liquids. The bones and skin are typically removed before consumption. Surströmming is traditionally served with tunnbröd, boiled potatoes, diced onions, and sour cream, creating a balanced flavor profile that complements the strong taste of the fermented herring.
What are the potential health risks associated with eating Surströmming?
While Surströmming is generally considered safe to eat, there are a few potential health risks to be aware of. The high salt content can be a concern for individuals with hypertension or those on sodium-restricted diets. Excessive salt intake can contribute to high blood pressure and increase the risk of cardiovascular disease.
Additionally, Surströmming contains high levels of histamine, a compound produced during fermentation. Histamine can trigger allergic reactions in some individuals, leading to symptoms such as skin rashes, itching, and gastrointestinal distress. Individuals with histamine intolerance should exercise caution or avoid consuming Surströmming altogether. It is also important to ensure the product is properly fermented and stored to minimize the risk of bacterial contamination, although this is rare with commercially produced Surströmming.
Why do people actually enjoy eating Surströmming despite its smell?
The enjoyment of Surströmming is often described as an acquired taste. For many Swedes, it’s a cherished part of their culinary heritage and a tradition that has been passed down through generations. The strong, pungent smell might be initially off-putting, but many find that the taste, when balanced with the traditional accompaniments, is surprisingly complex and satisfying.
The flavor of Surströmming is often described as a mix of salty, sour, and slightly sweet notes, with a distinct umami richness. The combination of the fermented herring with tunnbröd, potatoes, onions, and sour cream creates a balanced flavor profile that complements the strong taste of the Surströmming. Furthermore, the experience of sharing Surströmming with friends and family often adds to the enjoyment, making it a social and cultural event.
Where can you buy Surströmming, and what should you look for when purchasing it?
Surströmming is primarily available in Sweden, particularly in the northern regions where it is most popular. It can be found in supermarkets, specialty food stores, and sometimes even directly from producers. Outside of Sweden, it can be more difficult to find but might be available in Scandinavian specialty shops or through online retailers specializing in imported foods.
When purchasing Surströmming, it’s important to check the can for signs of bulging, which indicates proper fermentation. However, excessively bulging cans should be avoided as they could indicate spoilage. Also, check the expiration date to ensure the product is still within its recommended consumption period. Look for reputable brands and producers to ensure the quality and safety of the product.