What is Surströmming?
[[File:Surströmmingstallrik.JPG|thumb|Traditional dish of Surströmming]] [[File:Surströmming.jpg|thumb|A can of Surströmming just opened]] '''Surströmming''' is a [[Sweden|Swedish]] dish that is made by fermenting [[herring]]. It has been made at least since the 16th century. The herring is caught in spring, and just enough [[salt]] will be added so it does not spoil. The herring will [[Lactic acid fermentation|ferment]] for at least six months. As a result, the dish has a strong smell, and an [[Acid|acidic]] taste.<ref>{{Cite web|date=2019-07-08|title=Surströmming: The Swedish Stinky Fish Delicacy {{!}} Travel Food Atlas|url=https://travelfoodatlas.com/surstromming-swedish-stinky-fish-delicacy|access-date=2021-02-03|language=en-US}}</ref> Since the 1940s, it is forbidden to sell Surströmming of the same year before the third thursday in August. While the decree is no longer valid, the producers still keep that date as begin of the sales of this year's batch. Very often, [[Baltic herring]] is used instead of [[Atlantic herring]]. Baltic herring is much smaller.<ref>They are about one third the size of North Sea herring (Swedish ''sill'') that is adapted to salt water. [http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf UNEP (United Nations Environment Programme)] {{Webarchive|url=https://web.archive.org/web/20150221122226/http://www.unep.org/dewa/giwa/areas/reports/r17/executive_summary_giwa_r17.pdf |date=2015-02-21 }}</ref> == References == {{Reflist}} {{food-stub}} {{DEFAULTSORT:Surstromming}} [[Category:Swedish food]] [[Category:Seafood dishes]]