Surströmming – a peasant food turned internet sensation – faces an ecological crisis
The bravest Swedes will today crack open cans of surströmming – the country’s pungent fermented herring – to celebrate the start of the consumption season. But the traditional delicacy is facing an uncertain future as Baltic fish stocks dwindle.
The third Thursday of August has a special meaning in Sweden. Known as surströmmingspremiär, it traditionally marks the time when the country’s iconic fish is ready to eat after being caught in spring and fermenting for months.
Following a recipe passed down through generations, surströmming acquires an unmistakable odour, one might say somewhat like rotten eggs.
What started as humble peasant food in the 16th century has turned into an online sensation. Social media is awash with videos of teenagers opening them in confined spaces, often with nauseating results.
