Surströmming, the legendary fermented herring from Sweden’s Baltic coast, holds the dubious honor of being one of the smelliest foods on the planet. Its bulging, pressurized cans and eye-watering stench have made it a viral sensation — often featured in challenge videos where brave (or foolish) souls gag or flee the room. But beyond the infamous odor, what does this extreme fermented fish really taste like?
The Smell Is No Joke — But the Taste Might Surprise You
The reputation is well-earned. When you crack open a can of surströmming, a powerful wave hits: rotten eggs, rancid butter, vinegar, pungent cheese, and sour fermented funk. Many describe it as smelling like a dead body, a dirty public toilet, or the strongest blue cheese imaginable. It’s so potent that airlines ban it outright, and it regularly tops global smell rankings ahead of durian, stinky tofu, and other notorious fermented delicacies.
Yet, for those who push past the aroma, the actual taste is often far milder and more complex than expected. The six-month (or longer) fermentation process in brine produces high levels of lactic acid, propionic acid, and other compounds. The result is an intensely salty, sour, and acidic flavor packed with deep umami.
Fans describe it as:
- Super-charged anchovies with a sharp, cheesy edge
- Funky fish sauce with notes reminiscent of aged Gruyère or blue cheese
- A bold, savory punch with subtle peppery or leafy greens-like bite
The texture is soft and sometimes mushy, with firmer bones and spines that require careful eating. If roe is present, it adds an extra layer of intensity.
Most first-timers echo the same reaction: “It doesn’t taste as bad as it smells.” While it’s undeniably pungent and an acquired taste, many find it surprisingly enjoyable in small doses when prepared properly.
How Swedes Actually Eat Surströmming
Locals never eat it straight from the can. Traditional preparation helps balance the extreme flavors:
- Open the tin outdoors or in a very well-ventilated space.
- Rinse the fish gently.
- Serve on thin Swedish crispbread (tunnbröd) or flatbread as a sandwich (surströmmingsklämma) with:
- Sliced boiled potatoes
- Chopped red onions
- Fresh dill or chives
- A generous dollop of crème fraîche or sour cream
Pair it with cold beer or aquavit (snaps) to cut through the richness. The bread, vegetables, and dairy mellow the saltiness and acidity, turning the dish into a balanced, traditional treat.
It’s typically enjoyed in small portions during late summer as a seasonal cultural event in northern Sweden.
Why the Disconnect Between Smell and Taste?
The bacteria involved in fermentation (Halanaerobium and others) create volatile gases responsible for the horrific smell. Your nose picks up these compounds harshly, but once on the tongue, the savory, sour, and umami notes dominate. It shares similarities with other strong fermented favorites like kimchi, fish sauce, hákarl (Icelandic shark), or mature cheeses — divisive but deeply satisfying for enthusiasts.
A Bold Culinary Adventure
Surströmming proves that smell and taste don’t always align. This world-famous stinky fish delivers an extreme salty-sour-umami experience that’s polarizing yet cherished by those who appreciate it. For outsiders, it’s often a memorable shock; for Swedes in the north, it’s heritage on a plate.
If you’re feeling adventurous, start small, follow the traditional method, and keep an open mind. It may not become your everyday meal, but it’s one of the most unique food experiences out there. Would you dare try the world’s stinkiest fish, or is this one challenge best left to the brave Swedes?
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