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Best Surströmming in Toronto
“At least six months of fermentation builds one of the world's most putrid food smells—an acquired taste since the 1500s.”
What the real thing tastes like
Surströmming (pronounced [ˈsʉ̂ːˌʂʈrœmːɪŋ]; Swedish for 'sour herring') is a lightly salted, fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. It is distinct from fried or pickled herring. The Baltic herring, known as strömming in Swedish, is smaller than the Atlantic herring found in the North Sea. Traditionally, strömming is defined as herring caught in the brackish waters of the Baltic north of the Kalmar Strait. The herring used for surströmming are caught prior to spawning in April and May. During the production of surströmming, just enough salt is used to prevent the raw herring from rotting while allowing it to ferment. A fermentation process of at least six months gives the fish its characteristic strong smell and somewhat acidic taste. A newly opened can of surströmming has one of the most putrid food smells in the world, even stronger than similarly fermented fish dishes such as the Korean hongeo-hoe, the Japanese kusaya or the Icelan
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Surströmming is Baltic herring caught before spawning, lightly salted and left to ferment for at least six months—a Swedish tradition stretching back to the 16th century. The minimal salt allows fermentation rather than preservation, which builds the fish's fierce funk and subtle sourness. When you crack open a can, you're met with one of the world's most potent food smells, a pungency that rivals Korean hongeo-hoe and Icelandic hákarl.
Order it here when it has
- centuries-old tradition
- characteristic strong smell
- somewhat acidic taste
- minimal salt approach
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