Before we get into how to prepare a traditional surströmming meal, it is important to discuss the proper way to open the can. The gases released during the fermentation process can pressurize and deform the can, making it nearly explosive. There are two recommended methods for opening a can of surströmming: the safe way and the potentially dangerous way. The safe way is to take the can outside to a well-ventilated area, place it in a bucket of water, and use a can opener to puncture the can while it is fully submerged. This will help to trap the juices and odors that have been developing during the fermentation process. On the other hand, any method other than the one described above could be potentially dangerous.
After the can is opened, the next step is to drain, rinse, and gut the small Baltic fish. It is important to note that traditional surströmming is made with whole fermented herring, so the can will contain rotten fish guts that will need to be cleaned and prepared for the meal. Once the fish has been cleaned, you are ready to begin preparing your surströmming meal.