Surströmming
– A Northern Swedish Tradition

A can of ‘Prima Surströmming’ ready to be filleted and enjoyed. Photo: Wrote (CC BY 2.0)

💡 Summary
Learn about the world of Surströmming, Sweden's piquant tradition of fermented herring. Uncover the unique process, cultural significance, and the polarizing flavor profile that leaves some relishing and others recoiling. A visceral exploration of a Scandinavian delicacy.

Surströmming: Sweden’s Most Infamous Delicacy

Few Swedish foods spark as much curiosity—or hesitation—among visitors as surströmming, fermented Baltic herring. With its pungent aroma and centuries-old tradition, it is both a cultural icon and a true taste of northern heritage. For Swedes from the Gulf of Bothnia region, it represents resilience, celebration, and community.

🥔 A Northern Swedish Heritage

Surströmming traces its roots back to the 16th century, when salting and fermenting were essential methods for preserving fish in northern coastal communities. Fresh herring is lightly salted, left to ferment in barrels, then canned before reaching its full flavor peak. While the scent is famously strong, the taste—when paired with creamy sides and bread—is surprisingly mild and tangy.

Tunnbröd with three classic ingredients: surströmming, potatoes, and red onion. Photo: Primordial~commonswiki (CC BY-SA 3.0)

"Surströmmingfesten" at the Nordic Museum, Stockholm. Photo: Pymouss (CC BY-SA 4.0)

🎉 A Seasonal Ritual

Surströmming is not an everyday dish. It’s enjoyed during surströmmingsskiva—late-summer outdoor feasts where friends gather for singing, laughter, and plenty of tunnbröd, potatoes, sour cream, onions, and snaps. The open-air setting is as important as the meal itself, tempering the aroma while enhancing the festive, communal spirit.

🥖 How It’s Served

The fish is carefully opened—often outdoors—then filleted and layered in tunnbröd with accompaniments. It’s not just about flavor, but about tradition, family, and connection to Sweden’s coastal past.

🧂 How to Eat Surströmming

🕒 When: Late August and early autumn, especially during surströmmingsskiva feasts.

🌿 How:

Open the can outdoors—its aroma is famously potent.
Rinse the fillets if preferred.
Wrap in tunnbröd with:
- Boiled potatoes (almond variety is traditional)
- Red onions
- Sour cream or crème fraîche
Add dill or chives if desired.
Enjoy with a cold beer or a shot of schnapps.

🎉 Pro Tip: It’s more than a meal—it’s a festive ritual. Singing, toasts, and good company are part of the tradition.

📍 Where to Experience It

For curious visitors, there are several ways to experience surströmming:

Skansen, Stockholm: Seasonal food events often feature surströmming tastings with cultural storytelling and demonstrations.
Ulvön Island: Known as the “home of surströmming,” this coastal community hosts traditional surströmmings festivals each August.
Northern Markets: In Västerbotten and along the Gulf of Bothnia, late-summer markets often feature freshly canned surströmming.
Surströmmingsskiva: The best way is with locals—if invited to a feast, don’t miss the chance to join the singing, toasts, and laughter that define this unique ritual.