What is the Horrible Smelling Canned Fish?
The fish most notoriously associated with an overpowering, offensive odor is Surströmming, a Baltic Sea herring that undergoes a unique fermentation process, resulting in a horrendously pungent and often repulsive aroma. What is the horrible smelling canned fish? It’s this Swedish delicacy that has become synonymous with incredibly strong and off-putting smells.
The World of Surströmming: A Dive into the Odor
Surströmming. Just the name alone can evoke strong reactions, especially among those unfamiliar with this peculiar Swedish delicacy. What is the horrible smelling canned fish? It is not just a food; it’s a cultural experience, a test of courage (or perhaps foolishness), and a fascinating example of food preservation. But what makes it so… aromatic?
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The Fermentation Process: The Key to the Stink
The key to Surströmming’s unique (and polarizing) aroma lies in its fermentation process. This isn’t your typical pickling or canning. It’s a carefully controlled decomposition.
- Catching: Baltic Sea herring ( Strömming ) are caught in the spring.
- Salting: The fish are brined to reduce the risk of rotting. Not heavily salted, though, because fermentation needs bacteria.
- Fermentation: The herring are placed in barrels to ferment, a process lasting several weeks. Crucially, Propionibacterium bacteria are allowed to thrive, producing propionic acid, hydrogen sulfide, acetic acid, and butyric acid. These are the culprits behind the distinctive, powerful odor.
- Canning: The fermented herring are then canned without sterilization. This means fermentation continues within the can, causing it to bulge. This bulge is, ironically, a sign that the Surströmming is developing as intended.
Why Ferment Fish?
Fermentation is an ancient method of food preservation. Before refrigeration, it was crucial for extending the shelf life of perishable items. In the case of Surströmming, fermentation makes the fish edible for much longer. Furthermore, the specific type of fermentation creates flavors and textures that are uniquely Surströmming.
The Surströmming Experience: More Than Just a Smell
Eating Surströmming is an event. It’s rarely eaten directly from the can. Here’s a typical approach:
- Open Outdoors: Always open the can outside due to the pressurized, highly odorous gases released. Aim the can away from yourself and others.
- Rinse the Fish: The fish are often rinsed to remove some of the brine.
- Preparation: Surströmming is traditionally eaten with tunnbröd (thin bread), boiled potatoes, diced onions, sour cream, and sometimes butter.
- Eating: Assemble your sandwich and enjoy! (Or try to.)
Misconceptions About Surströmming
There are many misconceptions about Surströmming, largely driven by its reputation for being foul-smelling.
- It’s Rotten: While the fermentation process involves decomposition, Surströmming is not simply rotten fish. It’s a controlled process that produces specific flavors and textures.
- It’s Dangerous: Properly fermented Surströmming is safe to eat. The fermentation inhibits the growth of harmful bacteria.
- Everyone Hates It: While the smell is undeniably strong and off-putting to many, Surströmming is a beloved delicacy in Sweden, enjoyed by those who appreciate its unique flavor.
Surströmming vs. Other Fermented Fish
While Surströmming is famous for its odor, it’s not the only fermented fish product in the world. Here’s a brief comparison:
| Fish Dish | Region | Main Fish | Odor Level | Key Features |
|---|---|---|---|---|
| ————- | ————– | ————- | ———– | ————————————————————- |
| Surströmming | Sweden | Baltic Herring | Extremely High | Fermented in can, strong, acidic smell |
| Hakarl | Iceland | Shark | High | Bury and ferment shark meat, ammonia-rich smell |
| Pla Raa | Thailand | Various | Medium | Fermented fish, salty and pungent |
| Garum (Ancient) | Roman Empire | Various | Medium | Fermented fish sauce, umami flavor |
What makes Surströmming’s smell so powerful?
The unique combination of bacterial activity and the specific byproducts they produce (hydrogen sulfide, propionic acid, butyric acid, acetic acid) is what gives Surströmming its exceptionally powerful and offensive smell. The Propionibacterium play a crucial role here.
Frequently Asked Questions
Why does Surströmming smell so bad?
The smell is a direct result of the fermentation process. Propionibacterium, specifically, generates propionic acid, hydrogen sulfide, acetic acid, and butyric acid, all of which contribute to the strong, pungent, and often repulsive odor. These are the same compounds that give rancid butter and sweaty feet their characteristic smells.
Is Surströmming rotten or just fermented?
It’s fermented, not rotten. The fermentation is a controlled process, allowing specific bacteria to break down the fish and create unique flavors and textures while inhibiting the growth of harmful organisms. Rotting implies uncontrolled decomposition, which isn’t what occurs in Surströmming production.
Is it safe to eat Surströmming?
Yes, properly fermented Surströmming is safe to eat. The fermentation process, particularly the high salt content early on, prevents the growth of harmful bacteria. However, improper handling or storage can lead to spoilage, so it’s essential to purchase Surströmming from reputable sources.
How should I open a can of Surströmming?
Always open it outdoors! The fermentation continues in the can, producing pressurized gases. Point the can away from yourself and others, and consider submerging it in water first to reduce the spray.
What is the best way to eat Surströmming?
Traditionally, Surströmming is eaten with tunnbröd (thin bread), boiled potatoes, diced onions, and sour cream. Some people also add butter or chives.
Where can I buy Surströmming?
Surströmming can be purchased online or in specialty food stores, particularly those specializing in Scandinavian products. Be sure to check the “best before” date and ensure the cans are not excessively bulging.
How should I store Surströmming?
Store unopened cans of Surströmming in a cool, dark place. Once opened, store the remaining fish in the refrigerator, ideally in an airtight container to minimize the odor.
What do people compare the taste of Surströmming to?
The taste is often described as a strong, salty, and slightly sour flavor with a hint of ammonia. It’s definitely an acquired taste! Some people find it delicious, while others find it completely unbearable.
What is Tunnbröd?
Tunnbröd is a type of thin, soft bread commonly used in Swedish cuisine. It’s an essential accompaniment to Surströmming, providing a base for the fish and other toppings.
Is Surströmming banned in airplanes?
Some airlines prohibit carrying Surströmming because of the risk of the pressurized cans exploding in the cargo hold. Always check with your airline before attempting to travel with Surströmming.
What is the origin of Surströmming?
The preservation method emerged during the 16th century, when salt became expensive. Using less salt led to the fermentation process that is the key element to the pungent Surströmming.
Is Surströmming environmentally sustainable?
The sustainability of Surströmming depends on the fishing practices used. Look for Surströmming made from herring caught using sustainable fishing methods to minimize the impact on fish populations and the marine environment. What is the horrible smelling canned fish? It’s often more sustainable than other meats since the source of the protein, herring, reproduces quickly and is very prevalent.