Surströmming, the famously pungent fermented Baltic Sea herring from Sweden, is a culinary experience that intrigues many adventurous eaters around the world. Preparing surströmming properly is essential to fully appreciate its unique flavor while handling it safely and respectfully, especially given its strong aroma and traditional preparation methods. The process of getting surströmming ready to eat involves several careful steps, starting from selecting the right environment, knowing how to open the can without causing a mess, rinsing and portioning the fish, and finally assembling the traditional accompaniments to balance the powerful taste and smell.
The first step in preparing surströmming is to choose the right location. Due to the intense smell of the fermented fish, it is highly recommended to open the can outdoors, preferably in a well-ventilated area with a breeze. The can of surströmming often bulges slightly from the fermentation gases inside, and opening it indoors can fill the room with a very strong odor that some may find overwhelming. Many experienced enthusiasts suggest opening the can underwater surstromming preparation guide or submerging it partially in water while opening. This method helps contain the spray of brine and reduces the release of gas and smell directly into the air. A large bowl or bucket filled with water is ideal for this purpose, as the pressure of the water helps keep the smell contained and prevents splashing of the fermented liquid.
When opening the can, it is important to be gentle but firm. Use a can opener to carefully pierce the lid and work around the edges, avoiding any sudden release of pressure which could cause the brine to spray out. The can should be opened slowly to let the gases escape gradually. This step demands patience, as rushing might lead to an unexpected burst or spill, making the experience messy and less pleasant. Some people wear gloves when handling the can and fish, as the fermented liquid can stain hands and has a very strong smell that can linger for hours.
Once the can is open, the next stage involves rinsing the fish. Surströmming is usually packed in brine that is extremely salty and pungent. To reduce some of the intense smell and taste, many choose to rinse the fillets under cold running water or soak them briefly in water. This helps wash away some of the excess brine and softens the surface of the fish. However, it is important not to rinse the fish for too long, as it might lose some of its unique flavor that defines surströmming. The fillets are often cut into smaller pieces or portions that are easier to handle and eat. Some people remove the skin or bones depending on personal preference, but traditionally the fish is eaten with skin on and small bones intact, adding to the texture and flavor profile.