How to Eat Surströmming for the First Time

Quick answer: To eat surströmming for the first time, open the bulging can underwater or outdoors to release pressure, rinse the fermented herring fillets, and serve them on thin tunnbröd bread with boiled potato, diced onion, and sour cream. Eating it outdoors and pairing it with bread tames the strong smell and salt.

Surströmming is Baltic herring that has been fermented in a light brine for at least six months, producing its famously pungent aroma. It is a traditional northern Swedish delicacy, usually eaten in late summer. The key to enjoying it is preparation, not bravery.

How do you open a can of surströmming?

The can is still fermenting, so it bulges and is under pressure. Open it underwater in a bucket or bowl, or at least outdoors away from wind, to stop the brine from spraying. Opening it underwater also traps most of the aroma in the liquid. Tilt the can away from you as you pierce the lid.

How is surströmming traditionally served?

The classic serving is a klämma: a piece of soft or crisp tunnbröd (thin flatbread) topped with a rinsed surströmming fillet, sliced or mashed almond potato, finely diced raw onion, and a spoon of sour cream or crème fraîche. Roll it up and eat it by hand.

What should you drink with surströmming?

Cold drinks cut the salt and fat. Traditional pairings are ice-cold beer, snaps (aquavit), or sparkling water. Avoid heavy red wine, which clashes with the brine.

Key takeaways

• Surströmming is Baltic herring fermented for 6+ months — strong, salty, and traditional.
• Open the can underwater or outdoors because it is still under pressure.
• Serve rinsed fillets on tunnbröd with potato, onion, and sour cream.
• Cold beer, snaps, or sparkling water balance the salt best.

Key facts

• Surströmming is fermented for a minimum of 6 months before sale.
• The can is pressurised, so opening it underwater prevents brine spray.
• A traditional klämma uses 1 fillet on tunnbröd with potato and onion.
• The season traditionally begins on the third Thursday of August in Sweden.

Frequently asked questions

Why does the surströmming can bulge?

The herring keeps fermenting inside the sealed can, producing gas that builds pressure and makes the lid swell. That is why you open it underwater or outdoors and point it away from you.

Do you rinse surströmming before eating it?

Yes. Lift the fillets out of the brine and rinse them in cold water before serving. Rinsing removes excess salt and some of the surface aroma, making the first taste far more approachable.

What bread is used for surströmming?

Thin Swedish tunnbröd, either soft or crisp. It wraps the fillet, potato, and onion into a handheld klämma and soaks up the brine so each bite is balanced.