Fermented Baltic herring (surströmming) is considered a local yet also national dish; its fragrance generally divides people into two camps – those who hate it and those who love it. The “fermented herring” premiere traditionally takes place on the third Thursday in August.
Never has rotten fish smelled so bad, but tasted so good. Small Baltic herring are caught in the spring, salted and left to ferment at leisure before being tinned about a month before the herring hits the tables and shops. The fermentation process continues in the tin; ‘souring’ as the Swedes refer to it, and results in a bulging tin of fermented herring.
Photo by: Tina Stafrén/imagebank.sweden.se