“like gas from the back”
Surströmming is a national dish of Sweden, developed in the 18th century in the midst of a salt shortage, which forced people to attempt herring preservation with brines of varying strengths. Modern Surströmming methods call for a light brining, then months of fermentation in ventilated barrels, after which it’s canned, the fermentation process continuing. Fear has lead some international airlines to ban its presence; it’s thought that, because the tins it’s sold in are so highly pressurized, they might explode during flight.
Tasting
An open, positive, curious disposition is a good start and serves to enhance the culinary, cultural and exclusive experience.
Fragrance: Very special with exceptional characteristics.
Taste: Notably salty, rich taste.
Consistency: Varies from firm to tender. -www.surstromming.se
a report
assault with surströmming
“a piece of mushy sponge soaked in window cleaner”
Hákarl is an Icelandic delicacy, reportedly developed by Vikings who lacked salt with which to preserve fish. The traditional method calls for Greenland shark to be cleaned and buried in sand or gravel for months, after which it’s hung and aged in a drying house. Today Hákarl is eaten in small cubes with Brennivín, an Icelandic schnapps, sometimes referred to as svarti dauði, or “black death.”
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