Surströmming is far more than a viral internet challenge. Behind the reactions and the memes lies centuries of Swedish history, a clever preservation technique born from necessity, and a living cultural tradition that northern Swedes hold dear. Here is the story of how fermented herring became one of Sweden's most iconic and divisive foods.
Origins: Born from Necessity
The history of surströmming dates back to at least the 16th century in northern Sweden, along the coast of the Gulf of Bothnia. During this period, salt was an expensive and scarce commodity. Swedish fishermen discovered that herring could be preserved using much less salt than traditional salting methods required, as long as the fish was allowed to ferment.
The result was a method that used just enough salt to prevent the fish from rotting while allowing lactic acid bacteria to ferment it. This produced a preserved food that could last through the long, harsh winters when fresh food was difficult to obtain. What started as a practical survival technique became embedded in the culture of the region.
Some historians trace surströmming back even further, suggesting that fermented fish was consumed in Scandinavia during the Middle Ages. There are references to Swedish soldiers in the 16th century carrying fermented herring as provisions, and trading it with Finnish communities.
How Surströmming Is Made
The production process has remained remarkably consistent over the centuries. Baltic herring (strömming) is caught in the spring, typically in April and May, when the fish are at their best. The herring is placed in barrels with a light salt brine and left to ferment for several months.
During fermentation, the bacteria break down the fish, creating the characteristic strong smell and the distinctive sour, salty flavour. The fish is then transferred to sealed tins, where fermentation continues. This ongoing process is what causes the cans to bulge and build up pressure, a telltale sign of authentic surströmming.
The entire process, from catch to can, takes roughly six months. Production is concentrated in the northern Swedish coastal towns of Ulvön, Köpmanholmen, and the surrounding areas along Ångermanland.
Surströmmingspremiären: The Season Opens
One of the most important dates in the surströmming calendar is surströmmingspremiären, the surströmming premiere. Traditionally held on the third Thursday of August, this was historically the first day that the new season's surströmming could be sold and consumed.
The premiere dates back to a royal decree from the 18th century, designed to ensure that surströmming had fermented long enough to be safe and flavourful before being sold. While the premiere is no longer legally enforced, many Swedes still honour the tradition. The third Thursday of August marks the unofficial start of surströmming season, and gatherings are held across northern Sweden to celebrate.
These surströmming parties (surströmmingsskiva) are social events where families and friends come together, often outdoors, to share the delicacy along with traditional accompaniments. It is a celebration that connects generations and reinforces regional identity.
Northern Sweden's Beloved Tradition
Surströmming is deeply tied to the identity of Norrland, the northern region of Sweden. While many southern Swedes view it with scepticism or amusement, in the north it is a genuine culinary tradition. Families have their favourite brands, their preferred preparation methods, and their own rituals around the surströmming meal.
The traditional surströmming meal is served on tunnbröd (thin flatbread) with mandelpotatis (small, waxy almond potatoes), gräddfil (sour cream), finely chopped red onion, and fresh dill. The combination of flavours and textures transforms the strong-smelling fish into something surprisingly nuanced and enjoyable.
In the Höga Kusten (High Coast) area, surströmming is particularly central to local culture. The region hosts annual festivals and competitions, and local producers take immense pride in their craft.
Surströmming in the Modern World
In recent decades, surströmming has gained international fame primarily through internet challenge videos. People around the world film themselves opening cans and reacting to the smell, often with dramatic results. While these videos have made surströmming globally recognisable, they rarely show the food being eaten in its traditional context.
This viral fame has created a fascinating cultural tension. For northern Swedes, surströmming is comfort food with deep roots. For international audiences, it is an extreme food challenge. Both perspectives can coexist, and many first-time tasters are surprised to find that when prepared traditionally, surströmming actually tastes far better than it smells.
Bans and Regulations
Surströmming's pressurised cans have led to some notable restrictions. Several airlines have banned surströmming from flights, classifying the bulging cans as a potential safety hazard. Some apartment buildings in Sweden have banned residents from opening surströmming indoors, and a German landlord once famously evicted a tenant for opening surströmming in a building stairwell, a court ruling that was upheld on appeal.
These stories add to the legend of surströmming and are often told with pride by its enthusiasts.
A Living Tradition
Surströmming is not a relic of the past. It is a living, evolving tradition. New producers are finding ways to introduce it to broader audiences, and the Stinky Fish Challenge has brought a playful modern spin to an age-old food. Whether you approach it as a cultural experience, a daring taste test, or a family tradition, surströmming connects you to centuries of Swedish history with every bite.