Comments on: Swedish Fermented Fish – Surströmming

By: Kevin Evans

Kevin Evans — Sat, 07 Nov 2009 04:29:29 +0000

Surströmming is a rite of passage in the northern Sweden. A thoughtful host opens them outdoors…it is truly foul smelling but fairly tasty/salty-spicy…a good host also provides copious amounts of Aqvavit to sterilize the palate!

By: Stephen

Stephen — Sun, 21 Jun 2009 10:05:26 +0000

Thanks everyone! The smell does abate once the fillets have been taken out of the tin and washed and prepared. It’s mostly the opening of the tin that is the very smelly bit.

Hardcore afficionadoes will eat them straight from the tin though – I think you’d need to be brought up eating it to be able to do that.

By: The Curious Cat

The Curious Cat — Mon, 15 Jun 2009 10:50:40 +0000

Wow, you are braver than me… smell is so important when you are eating something. I had once contemplated eating insects in Thailand but when i caught a whiff of the smell I completely gave up that idea. I like the idea but… did you hold your nose as you ate?
.-= The Curious Cat´s last blog ..Boyfriend cooks a Sunday Roast =-.

By: Gourmet Chick

Gourmet Chick — Mon, 15 Jun 2009 08:38:32 +0000

Sounded quite good until I read your description along the lines of “imagine drinking Thai fish sauce from the bottle” – no thanks! you two are very brave…
.-= Gourmet Chick´s last blog ..Fort St George (Gourmet Chick in England) =-.

By: Lizzie

Lizzie — Sun, 14 Jun 2009 19:25:01 +0000

Ooof, you are indeed brave. I think I’d give it a go, if I were allowed to hold my breath.

I’ve played Kubb too, as I had a Swedish housemate. Completely bizarre game.
.-= Lizzie´s last blog ..Fishy Times =-.

By: Stephen

Stephen — Sun, 14 Jun 2009 18:26:39 +0000

Kavey, yes the taste isn’t as bad as the smell, as is sometimes the way with these sorts of things. Sounds like your dad really missed it… it seems like one of those things that would grows on you and if you start to like it then before you realise if you’re missing it.

Su-Lin, I haven’t tried fermented shark but from what I know about it, it’s dried and has quite a strong smell of ammonia. The surströmming does have a slight taste of ammonia but the smell doesn’t stand out above the the sulphur, sourness, etc. Hopefully I’ll be brave enough to try it if I ever find any

By: Su-Lin

Su-Lin — Sun, 14 Jun 2009 16:54:52 +0000

You are very very brave. I think the smell would have put me off at the beginning! Any idea how it compares to the Icelandic fermented shark? .-= Su-Lin´s last blog ..Market by Jean-Georges =-.

By: Girl Interrupted Eating

Girl Interrupted Eating — Sun, 14 Jun 2009 15:36:26 +0000

We got talking to a group of Norwegians last year they were heading to visit River Cottage Hugh F-S is big in Norway , they were pretty into rotten fish too. Your post has almost convinced me to try it ... almost .-= Girl Interrupted Eating´s last blog ..Summer Pickles =-.

By: frugalcook

frugalcook — Sun, 14 Jun 2009 13:53:44 +0000

You're a more intrepid eating than me. I remember going to Sweden several years ago and the family I was staying with opening a can in the garden. Their dog rushed round and round in ecstasy as dogs do if given half a chance to roll in something putrid. I must say I thought it tasted as bad as it smelt but didn't try it with cottage cheese and potatoes. I'm not sure I'd be gagging to (gagging being an appropriate word, I feel) even if I got the opportunity again .-= frugalcook´s last blog ..Salt and pepper wings =-.

By: Anne

Anne — Sun, 14 Jun 2009 13:45:44 +0000

Not sure I would have got past the 'rancid butter' smell but do agree on smelly cheeses that they taste better than they smell! .-= Anne´s last blog ..This weeks recipes =-.