Surströmming: The Secrets of this Stinky Swedish Fish
TLDRThe video script delves into the Swedish delicacy surströmming, known as one of the world's smelliest foods. Despite its pungent odor, surströmming is a cherished part of Swedish cultural heritage, with a history dating back 9,000 years. The fermentation process, which involves bacteria thriving in high-salt, low-oxygen conditions, produces a unique flavor profile and the strong smell. The script humorously describes the experience of opening a can, which should be done outdoors due to the pressure buildup from fermentation gases. Surströmming is traditionally enjoyed with boiled potatoes, crème fraîche, chives, butter, and red onions, often accompanied by Akvavit, a Swedish liquor. The video also touches on the tradition of eating surströmming in late summer and the importance of enjoying it outside due to its intense smell. The ambassador's residence setting and the inclusion of both veterans and newcomers to surströmming add a communal and educational aspect to the script.
Takeaways
- 🇸🇪 Surströmming is a traditional Swedish dish that is considered an acquired taste and is known for its strong smell.
- 📦 The cans of surströmming swell up after packaging, which is a sign of ongoing fermentation and is considered normal.
- 🐟 It is a fermented fish dish, made from Baltic Sea herring, and is part of Sweden's cultural heritage with evidence dating back 9000 years.
- ⏳ Surströmming is fermented for several weeks in a brine of salt and lactic acid, and the fermentation process continues even after canning.
- 🧂 The fermentation process involves bacteria that thrive in high-salt, low-pH, low-oxygen environments, which contribute to the dish's unique characteristics.
- 🌡 Lactic acid, produced by the bacteria, lowers the pH, making it difficult for spoilage bacteria to grow, while also contributing to the taste.
- 💥 The strong smell is due to byproducts like propionic acid, butyric acid, and hydrogen sulfide, with the latter also being responsible for the smell of flatulence.
- 🍽️ Surströmming is traditionally eaten with boiled potatoes, crème fraîche, chives, butter, and red onions, often washed down with Akvavit or beer.
- 🗑️ It's important to open the cans outdoors due to the intense smell and potential for splatter caused by built-up gas from fermentation.
- 📅 Historically, it was illegal to eat surströmming before the third Thursday in August, a tradition that is still observed even though the law has been lifted.
- 🌍 Surströmming is an example of how preservation techniques like fermentation have been used globally before the invention of refrigeration.
Q & A
What is surströmming known as?
-Surströmming is known as the smelliest food in the world.
What does the word 'surströmming' actually mean?
-The word 'surströmming' means 'sour herring'.
Why do the cans of surströmming swell up after packaging?
-The cans swell up due to the production of gases by bacteria as a byproduct of fermentation, which is considered a good thing for surströmming.
What is the cultural significance of surströmming in Sweden?
-Surströmming is part of Swedish cultural heritage and is an acquired taste that some people love, while others may not enjoy as much.
How old is the evidence of surströmming consumption?
-The oldest piece of evidence about surströmming dates back 9000 years.
Why was there a need to preserve fish like surströmming in the past?
-The need to preserve fish arose due to the lack of refrigeration and the high cost of salt, which was traditionally used to prevent food from spoiling.
What kind of environment do the bacteria in surströmming thrive in?
-The bacteria in surströmming thrive in high-salt, low-pH, low-oxygen environments.
What acids are produced by the bacteria in surströmming that contribute to its strong smell?
-The bacteria produce lactic acid, propionic acid, butyric acid, and hydrogen sulfide, which contribute to the strong smell of surströmming.
How is surströmming typically served?
-Surströmming is typically served with boiled potatoes, crème fraîche, chives, butter, and red onions. It is also often enjoyed with Aquavit, a traditional Swedish liquor.
Why is it recommended to open the can of surströmming underwater?
-Opening the can underwater is recommended to prevent splatter and to contain the strong smell, as the pressure from the gases produced during fermentation can cause the can to burst open.
When is the best time to eat surströmming according to tradition?
-Surströmming is best eaten in late summer, traditionally after the third Thursday in August, when the year's catch has completed its fermentation.
Why is it advised to eat surströmming outside?
-It is advised to eat surströmming outside due to its extremely intense smell, which can permeate and linger in enclosed spaces.
Outlines
🇸🇪 The Swedish Delicacy Surströmming
This paragraph introduces surströmming, a traditional Swedish dish known for its strong smell. The video features an expert from the Swedish embassy in Washington, DC, who explains the cultural significance of surströmming, which translates to 'sour herring.' The dish is a fermented fish preserved in a brine of salt and lactic acid, a process that dates back 9000 years. It was developed as a means of preserving fish when salt was expensive and refrigeration was not available. The fermentation process involves bacteria that thrive in high-salt environments, producing acids that prevent spoilage and contribute to the unique smell. Surströmming is typically fermented for several weeks and then canned, where it continues to ferment, causing the cans to swell. Despite the strong odor, the taste is described as an acquired preference, with some people loving it and others tolerating it as part of a tradition. The video also demonstrates the proper way to enjoy surströmming, which includes opening the can under water due to the pressure buildup and serving it with boiled potatoes, crème fraîche, chives, butter, and red onions, often accompanied by Akvavit, a traditional Swedish liquor.
🍽️ The Art of Eating Surströmming
This paragraph focuses on the correct way to enjoy surströmming, contrasting it with the improper method demonstrated by some individuals in a past Buzzfeed video. Frida, presumably a Swedish expert, shows the proper way to serve and eat surströmming. The dish is not meant to be eaten straight from the can but rather as part of a spread that includes boiled potatoes, crème fraîche, chives, butter, and red onions. The video emphasizes the importance of consuming surströmming outdoors due to its potent smell, which can permeate and linger in enclosed spaces. The traditional season for eating surströmming is late summer, specifically after the year's catch has completed its fermentation, which used to be legally restricted until the third Thursday in August. The video concludes with a gathering of both surströmming veterans and newcomers at the ambassador's residence, where they share their experiences and impressions of the dish. The hosts express their appreciation for the ambassador and her team for facilitating the cultural experience and invite viewers to share their own unusual food preferences for future videos.
Mindmap
Keywords
💡Surströmming
💡Fermentation
💡Cultural Heritage
💡Preservation
💡Salt
💡Lactic Acid
💡Hydrogen Sulfide
💡Aquavit
💡Canning
💡Botulinum Bacteria
💡Tradition
Highlights
Surströmming is considered the smelliest food in the world.
Swelling of the cans after packaging is a good sign for surströmming.
The Swedish Ambassador to the United States explains the love for surströmming.
Surströmming means 'sour herring' and has a very strong, earthy smell.
Surströmming is a part of Swedish cultural heritage with evidence dating back 9000 years.
The fermentation process of surströmming was developed as a food preservation method during times when salt was expensive.
Surströmming uses minimal salt, leading to unique chemical reactions that prevent food spoilage.
Certain bacteria produce lactic acid, propionic acid, butyric acid, and hydrogen sulfide, contributing to the strong smell.
Hydrogen sulfide, responsible for the smell of flatulence, is one of the compounds that make surströmming's odor particularly strong.
Surströmming is an acquired taste that has become a beloved cultural staple.
The fermentation process continues even after the canning of surströmming, causing the cans to swell.
Swollen cans are a normal part of surströmming and not a sign of spoilage as with other foods.
Surströmming should be opened under water due to the pressure and smell.
Proper serving of surströmming includes boiled potatoes, crème fraîche, chives, butter, and red onions.
Akvavit, a Swedish liquor, is often enjoyed with surströmming.
Surströmming is traditionally eaten in late summer, with a historical law prohibiting its consumption before the third Thursday in August.
The smell of surströmming is so intense that it's best enjoyed outdoors to avoid needing a home makeover.
Surströmming tasting events gather both veterans and newcomers to the unique food experience.
Surströmming tastes better than it smells, despite its strong and salty flavor.
Transcripts
5.0 / 5 (0 votes)
Thanks for rating: