Are you an adventurous traveller? Then you should definitely try fermented herring. The Swedish call it for ”surströmming”.
At the end of August and beginning of September people in Jokkmokk meet for eating surströmming. The picture above is taken this Saturday in Högträsk in the old school. It’s a great social event as the combination of food and tradition often is.
But what IS ”surströmming”? It’s small Baltic herring which is caught in the spring, salted and left to ferment. It’s put in a tin, where the fermentation process continues – it is ‘souring’ . When you open the tin – which you schould always do outdoor and best in a basin of water – the smell is, let’s say, special: pungent and pretty sharp.
One might wonder why to eat it, but keep calm: with small bits of surströmming wraped into a buttered tunnbröd, a type of sweetened flat bread, with potatoes, diced onion and creme fraiche it is actually a delicacy! And the companionship of beer, schnapps and lots of friends helps!