If you have never opened a can of surströmming before, the experience can be overwhelming. The pressurised can, the legendary aroma, and the unfamiliar technique can catch first-timers off guard. But with the right preparation and method, you can open your surströmming safely and even enjoy the process. Here is everything you need to know.
Why Surströmming Needs Special Handling
Surströmming is fermented Baltic herring that continues to ferment inside the can. This ongoing fermentation produces gases that pressurise the tin, often causing it to bulge. When you open it, the built-up pressure releases along with a powerful aroma that has earned surströmming its reputation as one of the world's smelliest foods.
The key to a smooth experience is controlling that pressure release.
Before You Begin: Gather Your Supplies
You will want to have the following on hand:
- A bucket or large basin of water (cold water works best)
- Rubber or latex gloves (the brine can linger on your skin for hours)
- Old clothes or an apron (splashes happen, and the smell is persistent)
- A can opener (not a pull-tab opener; a traditional rotary can opener gives you more control)
- Paper towels or kitchen roll (plenty of them)
- A plate or cutting board for serving
- Disposal bags for the can and brine
Step 1: Always Open Outdoors
This is the single most important rule. Do not open surströmming indoors. The aroma is intense and will permeate fabrics, carpets, and furniture for days. Find a spot in your garden, on a balcony, or at a park. If you are doing the Stinky Fish Challenge, an outdoor setting also makes for much better video content.
Even seasoned surströmming enthusiasts in northern Sweden open their cans outside. It is tradition, not just practical advice.
Step 2: The Underwater Opening Technique
This is the method most Swedes recommend, and it dramatically reduces the splash and spray that can occur when the pressurised can is opened in open air.
- Fill your bucket or basin with enough cold water to fully submerge the can.
- Place the can in the water, keeping the top facing up.
- Using your can opener, slowly puncture the lid while the can is submerged.
- Work the opener around the lid slowly and steadily. The water absorbs most of the pressure and contains the brine.
- Once the lid is fully cut, carefully lift it off while still underwater.
- Remove the fish pieces from the water one at a time.
The water will trap much of the initial burst of aroma and prevent the brine from spraying onto you or your surroundings.
Step 3: The Tilt Method (Alternative)
If you do not have a bucket available, you can use the tilt method:
- Hold the can at a 45-degree angle, with the top pointing away from you and anyone nearby.
- Slowly puncture the can with your opener.
- Let the gas escape gradually before continuing to open the lid.
- Keep your face and body turned away from the opening.
This method is less controlled than the underwater technique, so be prepared for some splashing.
Step 4: What to Expect
When the can opens, you will notice:
- A hissing sound as the pressure releases
- A strong, pungent aroma that is salty, acidic, and unmistakably fermented
- Cloudy brine surrounding the fish fillets
- Soft, greyish-brown fish pieces that may look different from what you expected
The smell will hit you fast. This is completely normal. Take a breath, step back if you need to, and remember that the taste is considerably milder than the smell suggests.
Step 5: Handling and Cleanup
Once open, transfer the fish to a plate using a fork or your gloved hands. Dispose of the brine and the empty can in a sealed bag to contain the odour. Wash your hands thoroughly with soap and cold water. Some people find that lemon juice or stainless steel soap helps remove lingering smells from skin.
For cleanup of the opening area, wipe down surfaces with soapy water. If any brine splashed on clothing, wash those items separately as soon as possible.
Step 6: Proper Disposal
Do not pour surströmming brine down an indoor drain. The smell can persist in pipes. Instead, dispose of the brine outdoors or flush it with plenty of water if you must use a drain. Double-bag the empty can before placing it in your rubbish bin.
You Are Ready
With the right setup and technique, opening surströmming does not have to be a disaster. Whether you are trying it as a traditional Swedish meal or taking on the Stinky Fish Challenge with friends, a little preparation goes a long way. The underwater method is your best friend, and outdoor opening is non-negotiable.
Now that you know how to open it, check out our guide on the best accompaniments to serve alongside your surströmming for the full Swedish experience.