Surströmming: World’s Smelliest Food Guide (Swedish Fermented Herring)

Surströmming — the Swedish fermented Baltic herring — holds the title of “the world’s smelliest food.” Few extreme foods command the same legendary status. The overwhelming aroma is so potent that airlines have banned it from flights. Many people open the cans outdoors. Yet for generations of Swedes, especially in northern regions, this pungent preserved fish represents a cherished cultural tradition. It’s also the centerpiece of late-summer celebrations.

Surströmming — Swedish fermented Baltic herring, known as the world’s smelliest food, served with traditional accompaniments.

Surströmming dates back to the 16th century. At that time, Sweden faced a severe salt shortage. Fishermen used just enough salt to prevent outright rotting while allowing controlled fermentation. The first official record of surströmming appeared in 1720.

The process begins in spring when herring are caught before spawning. Workers gut the fish and place them in barrels with a brine solution for one to two months. Then they transfer the fish to cans for a second, more intense fermentation. The cans bulge noticeably due to carbon dioxide buildup — a sign of active fermentation. The new season’s surströmming traditionally comes out on the third Thursday of August.

Want to learn more about this famous fermented fish? Read BBC’s feature on surströmming or explore Smithsonian Magazine’s deep dive.

For those interested in other Nordic fermented foods, try hákarl (fermented shark) from Iceland or sannakji in South Korea.

💡 Key Insight: The aroma comes from hydrogen sulfide (rotten eggs), butyric acid (rancid butter), and propionic acid (sharp/pungent). The taste is intensely salty, sharply acidic, with strong umami character.

Surströmming Taste, Texture, and Aroma

The initial release of gas produces a hiss, followed by an overwhelming aroma. The texture is soft and somewhat mushy, with small bones softened to edible consistency. First-timers often report a burning sensation on the tongue and a lingering aftertaste that lasts for hours.

How to Eat Surströmming: The Traditional Way

People traditionally enjoy surströmming at a surströmmingsskiva (surströmming party). The classic assembly on thin flatbread (tunnbröd) includes:

• Butter
• Almond potatoes
• Finely chopped red onion
• Sour cream or crème fraîche
• Chopped chives
• Tomato
• Optional sharp Västerbotten cheese

The assembled wrap creates balance. No single element dominates. The potatoes and bread provide a neutral foundation. Onions and tomatoes offer freshness. The dairy smooths out the aggressive edges.

A traditional surströmmingsskiva (surströmming party) — the classic Swedish way to enjoy fermented herring.

Surströmming Cultural Significance and Modern Challenges

In modern Sweden, surströmming‘s heartland remains in northern Sweden, where it represents regional identity. The annual surströmmingsskiva in late summer strengthens community bonds.

Contemporary challenges include declining consumption (especially among younger urban populations in southern Sweden). Its international reputation as the “world’s smelliest food” has created a tourist industry. Several airlines have bans on surströmming, and some apartment buildings also prohibit it. Environmental concerns about Baltic Sea conditions threaten traditional production.

As Swedish chef Niklas Ekstedt explains: “Surströmming is not about shock value; it’s about understanding our relationship with nature, preservation, and the changing seasons.”

For more on Sweden’s fermented herring tradition, check out The Local Sweden’s guide to surströmming.

For other extreme fermented foods, read about fugu, Japan’s deadly pufferfish.