This is fermented herring. A dish so unique that just hearing its name makes many people curious and extremely apprehensive. And this is a traditional specialty of northern Sweden, famous for its terrible smell. Can you understand? It is likened to a blend of horrifically rotten eggs, rancid butter, and burnt tires. It's unimaginable. Its smell is so strong that most people have to take this can of fish outside. It's best to do it near the coast or in a spacious garden, because they fear it might affect others. So what makes this dish a culinary icon? It is beloved by Swedes but is a challenge for anyone daring enough to try it. Of course, not everyone is from Sweden.
Why is a dish that smells so bad that it can make you grimace considered a national pride?
The story of fermented herring began in the 16th century. At that time, Swedes lived very hard lives, especially the fishermen in the Baltic Sea region of northern Sweden and some nearby islands of Finland. Back then, salt was very expensive and scarce. Not every household had enough salt to preserve the caught herring. When salt was in short supply, the fish began to ferment naturally. In other words, it started to rot, emitting an unpleasant smell and was at risk of spoiling beyond consumption.
However, instead of throwing it away, the local people, who were used to utilizing every food source in harsh conditions, tried to eat this fish. In short, when there was nothing to eat, they had to give it a try. The result was surprising; although the smell was very unpleasant, the fermented fish had a very strange, rich sour taste that stimulated the palate. From a preservation accident, fermented herring was born and gradually became an indispensable part of northern Swedish cuisine. By the 19th century, it seemed that people had begun to get used to and even crave it.
Fermented herring began to be produced on a large scale, with cans of fish packed into tin and distributed widely everywhere. This dish not only provided a valuable source of protein during the cold winter months when fresh food was scarce but also became a symbol of creativity and adaptability. Today, fermented herring is celebrated at a museum called the Fiscat Vitest Museum in Sweden, which has been open since 2005. This museum not only displays the history of the dish but also introduces the production process and its role in Swedish culture. Anyone who visits should try it at least once.
An interesting detail is that there is a hypothesis that fermented herring did not only appear in Sweden but was also used by people on the Baltic islands of Finland before becoming Sweden's official specialty. It shows the unique cultural exchange between coastal dwellers. Those who, in the cold winter, find it hard to find any alternative food. The production of fermented herring is a process that combines ancient tradition and microbiology. Saying it like that sounds a bit complicated, but in short, just leave it outside to ferment. Everything starts with catching herring in the Baltic region in May or June, which is summer when the fish is at its freshest.
Herring from the Baltic Sea is characterized by being very small, soft-fleshed, and ideal for fermentation. After being caught, the fish is cleaned, heads removed, and soaked in a weak salt solution for about a day. Unlike conventional preservation methods, the amount of salt used is very little, not aimed at preventing bacteria but to stimulate a special type of bacteria to start the fermentation process.
After soaking in salt, the fish is carefully packed into wooden or plastic barrels and left to dry in the summer sun. The warm summer temperature helps the bacteria to thrive, producing gases and chemical compounds that create the characteristic smell. This stage lasts for another day to kickstart the fermentation process. After that, the barrels of fish are moved to a cold storage where the fermentation process occurs more slowly, usually lasting from several months to a year. During this time, the smell of the fish becomes increasingly potent and pungent to the point that only those with experience and a strong sense of smell, meaning those who are nose-blind, dare to check if the fish has reached full ripeness.
When ready, they are packed into tin or iron cans, but the fermentation process continues inside, causing the cans to often swell due to the pressure that the fish has built up. Therefore, when opening the can, one must be extremely careful, like opening a bottle of champagne, to avoid gas spraying out along with a strange smell attacking immediately. A unique detail is that the cans of fermented herring are designed with a few centimeters of space at the mouth to reduce the risk of explosion due to gas pressure. Some people even recommend opening the can underwater to limit the smell from spreading too much. This is a small but very effective tip for first-time tasters.
When it comes to fermented herring, one cannot forget the terrible smell that has made it famous. The smell of this dish is described as a horrific blend of burnt tires, baby diapers, rancid butter, and rotten eggs. Just thinking about it is already disgusting, smelling each of those things is already nauseating. An interesting study conducted in Japan compared the smell of fermented herring with other fermented dishes around the world, such as fermented shark from Iceland and others. The results showed that fermented herring has a higher concentration of odor-causing compounds than any other dish.
In other words, it smells worse than any other dish. Officially awarded the title of the smelliest food in the world. However, the strange thing is that for those who love fermented herring, this smell becomes an attractive part of it, just like how some people are fascinated by the smell of shrimp paste. If you think that the smell of fermented herring makes it inedible, Swedes will prove the opposite. They have a very unique way of enjoying this dish, turning it into a memorable culinary experience, while for me, it is one to forget.
Fermented herring is often served at outdoor parties that take place at the end of summer when the cool air and plenty of wind help to mitigate the smell of the fish. At these parties, fermented herring is eaten with bread. The bread acts as a base to neutralize the sharp and pungent sourness of the fish, creating a wonderful balance for Swedes but still hard to bear for others. The accompanying drink is usually cold beer to cool the palate or milk. A choice that sounds strange but is also very popular in Sweden because it provides a soothing feeling, balancing the sourness. But saying this, I still find it very terrible.
Another small tip that many Swedes apply is to dip the fish in soda water or cold water before eating to reduce the smell. Another interesting detail is that some Swedes recommend taking a deep breath before opening the can and then holding your breath for a few seconds. Simply to avoid the foul smell. However, this method does not always work, especially for those who are too nervous when opening the fish can. However, for fans of fermented herring, they don’t need any tips at all. They just open the can and enjoy it directly, savoring the rich sourness without worrying about the smell.
The most important thing is that fermented herring is almost always eaten outdoors. Eating indoors would surely face a lot of objections. The Fig Vites Museum in Sweden is a vivid testament to the importance of fermented herring. It opened more than 20 years ago. This museum displays historical documents, production tools from ancient times, and tells the story of how this dish has been intertwined with the Swedish people for centuries. Visitors can learn about the production process of fermented herring, see traditional fish barrels, and even taste this dish in a specially designed outdoor area to combat the smell.
The museum not only attracts locals but also welcomes thousands of international tourists each year. Those who want to explore this legendary dish. Fermented herring also appears in food festivals. There are festivals that take place annually. This is an occasion for people to gather, hold outdoor parties, and share the joy of opening new cans of fish. These events not only celebrate the dish but also create a community atmosphere where people laugh at the humorous reactions when the smell of fish makes people wrinkle their noses.
Thanks to the development of social media, fermented herring has transcended the borders of Sweden to become a global phenomenon. If you search for this term on YouTube, you will find hundreds of videos with millions of views capturing moments of people opening cans of fish and reacting in various ways. Some cough, some run away, some vomit. Of course, not everyone welcomes the smell of fermented herring due to the risk of the can swelling and leaking. This dish has been banned from being brought on flights by many major airlines like British Airways. The reason is that the gas pressure inside the can could cause leaks, filling the aircraft cabin with the smell of fish, something no passenger would want.
Even in 2006, a humorous incident occurred in Germany when a landlord sued a tenant for opening cans of fermented herring in the apartment. It caused the whole building to smell, and neighbors complained. This incident turned fermented herring into the center of an interesting controversy. In the modern world, fermented herring is not just a traditional dish but a symbol of curiosity and culinary challenge. Thanks to social media platforms, this dish has attracted the attention of millions of people worldwide due to its culinary logo and famous chefs. Trying this dish has become a rite of passage for those who love exploration, like a test of courage and the ability to endure the smell.