It’s been called the smelliest food in the
world.
The cans swell up after it’s packaged -- and
that’s considered a GOOD thing.
We’re here to explain why the Swedes love
their surströmming, and for that we called
in some experts, courtesy of the Swedish embassy
here in Washington, DC.
This surströmming and this is the actual
Swedish Ambassador to the United States.
Surrrrrrrstrrrroming.
"Sour herring," it actually means.
And we can tell you firsthand: It is pretty
stinky.
I don’t really know how to describe the
smell.
It’s strong.
It’s earthy?
Can you guys smell it over there?
It’s not quite what I expected, i’ll say
that.
I was expecting almost a little bit like poopy
diaper from some of the things I read.
But it’s not.
Like its Northern European cousins, such as
Icelandic hakarl and Norwegian rakfisk, surströmming
was born out of the need to preserve freshly
caught fish.
It’s really part of our cultural heritage.
The oldest piece of evidence about surstromming
dates back 9000 years.
this is something that is eaten in a lot of
cultures, it’s a way of preserving food
that really took off in the 1500s, because
you know we were at war and salt was very
expensive, so people needed to find other
ways to ferment or to keep food as, you know,
there were no refrigerators back then.
So, up until we invented refrigeration, peoples
around the world have used a very simple chemical
to prevent foods from spoiling: salt.
But for most of human history salt was expensive
and there probably wasn’t much to go around,
particularly in Northern Europe.
So people had to use as little salt as possible.
And that leads to some interesting chemistry..
There is enough salt in surstromming to prevent
most bacteria from growing -- the kind that
would spoil the food, or make you sick or
whatever.
But certain species of bacteria thrive in
high-salt, low-pH, low-oxygen environments,
and these guys make surströmming what it
is.
These bacteria also produce lactic acid.
More lactic acid comes from the fish’s muscle
tissue as it ferments.
Lactic acid makes it even more difficult for
other bacteria to grow by dropping the pH
to levels they can’t stand.
The bacteria also produce propionic acid,
butyric acid, and hydrogen sulfide.
Those guys are responsible for the extremely...um,
strong smell.
Together they’re sharp, pungent, slightly
dairy-like, and vinegary.
The hydrogen sulfide might be the worst part,
as it’s also responsible for the odor of
flatulence.
This is a theme we return to whenever we talk
about unusual foods like this.
Holding your nose is better than starving,
and over time these foods turn into beloved
cultural staples.
It’s an acquired taste as they say.
I’ve learned to eat it, I don’t like it
that much, but it’s part of a tradition
and it’s a fun thing to do because it’s
very very special.
But there are those who really really love
it.
So either you love it or you don’t really.
Surströmming is fermented for several weeks
in its salt and lactic acid brine.
Then it’s canned in the same liquid it was
fermented in, which means...it doesn’t actually
stop fermenting.
The bacteria have no source of oxygen, but
that doesn’t stop them.
They keep doing their thing, producing gases
as byproducts.
That’s why the cans swell over time.
Swollen cans of green beans or whatever in
the supermarket are a sign of botulinum bacteria
and are very very bad news don’t ever buy
swollen cans.
But in surströmming it’s business as usual.
This can is a little bit swollen.
It really is under pressure, because normally
if I was in the grocery store and I saw a
swollen can I wouldn’t buy it.
But in this case it’s OK.
It is OK.
It’s been sitting out for a little bit so
that’s what happens.
And we're going to make sure we do it in a bucket later when we do it.
And we're going to enjoy it with a little bit of Aquavit.
They say to open the can under water because
that pressure can cause a bit of splatter
-- also it smells.
Well let’s crack open a can of surstromming
Yes. and as I am the deputy ambassador I ask
the executive chef to do that because you
really are very professional at opening it.
Yes sir
All right here it goes.
Are you ready?
Let’s do it.
Oh.
There was a little pop there.
Oh yeah!
A little spray of bubbles that we got.
I can smell it Yep, oh yeah it’s pretty
strong.
Oh boy yeah.
Here we go, we’re in business.
Let’s see if we can get a nice, oh yeah
it looks like fish fillets.
Once the can is open, there’s a right and
a wrong way to eat surströmming -- not like
these boneheads from Buzzfeed did a couple
years ago.
Luckily, Frida is here to show us how it should
be done.
So we have this wonderful spread in front
of us, this is how you would normally serve
it.
You wouldn’t eat it out of the can, so tell
us a little bit about what you got here.
So we got some potatoes, some boiled potatoes,
we got some crème fraîche, we got some chives,
a little bit of butter, and some red onions.
There’s nothing that isn’t better with
potatoes.
Everything is better with potatoes.
And (if you’re of age, of course,) you’ve
got to round it out with some beer.
Or, even better, Akvavit.
So are we going to toast first?
Are we going to take a bite first?
So we take it, here is yours right here, here
is mine, we’re taking a bite and then we’re
toasting.
This is how you would do it?
This is how we do it.
This is how we do it.
So welcome to Sweden.
Thank you so much.
Enjoy.
I don’t know if I got much of that fish
in that bite.
No, I’ve got it because it’s very salty.
Cheers. Skol.
That’s how we say it in Sweden.
So what are you think?
It’s good I’m going to go in for another
bite.
Like almost any traditional strong-smelling
food, surströmming tastes better than it
smells, although it’s still very strong
and salty.
And it’s best eaten in late summer, right
when the year’s catch is done fermenting.
In fact, it used to be the law that you couldn’t
eat surstromming before the third Thursday
in August.
The law was lifted, but the tradition of the
surstromming premiere continues.
Is there a reason you eat it in the summer?
You have to be outside.
mistakes have been made.
Opening the can inside, eating it inside.
And then you’re going to need to have a
total makeover of your home because the smell
is really intense.
We attracted a real crowd from around the
ambassador’s residence, of seasoned surstromming
veterans and newbies alike…
It actually doesn't taste as bad as it smells.
We’d like to thank Ambassador Olofsdottir
and her team because being based in DC is
cool sometimes for helping us understand this
corner of the world of cuisine.
You know I really like pickles and I like Kimchi and I think I really like surstromming.
Like, we got to see the ambassador’s residence?
Which was GORGEOUS?
And spend some time and eat cookies with our
lovely lovely hosts.
Thanks so much, everybody.
Thanks also to YouTube user Mattias Bengtsson for requesting surströmming as a video topic.
Tell us what unusual foods you can’t live without and maybe we’ll barge into some ambassador’s backyard and try them.
And if you want to support us in our unusual and extremely satisfying life choices,
make sure to like, subscribe, share, and turn on notifications, because I get to try new foods
and make weird faces and everyone in the office gets to laugh at me. Thanks, guys. We’ll see you next week
